Description
This Blueberry Lemon Dump Cake is a simple, delicious dessert featuring fresh blueberries, bright lemon zest, and a moist yellow cake topping. It’s a no-fuss recipe where ingredients are layered directly in the pan, baked to a bubbly golden brown, and perfect served warm with vanilla ice cream.
Ingredients
Units
Scale
Filling
- 6 cups blueberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest (for mixing with berries)
Topping
- 1 (15.25 oz) package Betty Crocker Super Moist Yellow Cake Mix
- 1 tablespoon lemon zest (for sprinkling on cake mix)
- 1/2 cup butter, sliced into 1/4 inch thick pieces (plus 1-2 tablespoons more if needed)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Prepare Filling: In the greased baking pan, combine the blueberries, sugar, cornstarch, and 1 tablespoon lemon zest. Toss gently to mix the ingredients and spread evenly in the pan.
- Add Cake Mix: Evenly pour the yellow cake mix over the berry mixture to completely cover it. Sprinkle the remaining tablespoon of lemon zest on top and gently incorporate it into the cake mix using a spoon or your fingers.
- Add Butter: Slice the butter into thin, 1/4 inch pieces and distribute evenly across the top of the cake mix, making sure most of the surface is covered to ensure moist and golden topping.
- Bake: Place the pan in the oven and bake for 45-55 minutes, or until the topping is bubbly and golden brown to your desired color.
- Cool and Serve: Remove from the oven and allow the cake to cool slightly. Serve warm, ideally with a big scoop of vanilla ice cream for contrast.
- Store Leftovers: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months once cooled completely.
Notes
- Store leftovers refrigerated in an airtight container for 4-5 days. Reheat or eat cold as preferred.
- Frozen leftovers keep up to 3 months; cool fully before wrapping tightly with plastic wrap or foil and sealing with a container lid.
- The entire recipe can be assembled and baked in one pan for easy cleanup.
- Spread butter evenly and cover the entire pan to avoid dry spots. Adding more butter during baking is okay if needed.
- For a thicker cake, use a smaller baking dish and extend the baking time slightly.
- Bake to your preferred brownness: shorter baking yields a lighter topping, longer baking a darker, crunchier topping.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 294
- Sugar: 34g
- Sodium: 382mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
