Description
This Blueberry Lemon Dump Cake is a simple, delicious dessert that combines fresh blueberries with bright lemon zest and a moist cake topping. Effortlessly layered and baked in one pan, it offers a perfect balance of sweet and tart flavors and a golden, buttery crumble. Serve warm with vanilla ice cream for a comforting treat any time of year.
Ingredients
Units
Scale
Fruit Mixture
- 6 cups blueberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon zest, separated
Cake Topping
- 1 15.25 oz. box yellow cake mix (such as Betty Crocker super moist yellow)
- 1/2 cup butter, sliced thin (plus 1-2 tablespoons more if needed)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Blueberry Filling: In the greased pan, combine the sugar, cornstarch, blueberries, and 1 tablespoon of lemon zest. Toss gently to coat the berries evenly, then spread the mixture evenly across the pan bottom.
- Add Cake Mix: Sprinkle the entire box of yellow cake mix over the blueberry layer, ensuring it covers the berries completely.
- Incorporate Remaining Lemon Zest: Take the remaining 1 tablespoon of lemon zest and sprinkle it over the cake mix. Optionally, add a bit more zest to your liking. Use a spoon or your fingers to gently blend the zest into the cake mix without disturbing the layers.
- Arrange Butter Slices: Slice the half cup of butter into 1/4-inch thick pieces and evenly distribute them over the top of the cake mix to help create a rich, buttery crust during baking.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 45 to 55 minutes. Bake until the topping is bubbly and has reached your preferred level of golden brown.
- Cool and Serve: Remove the cake from the oven and let it cool slightly. Serve warm, ideally topped with a big scoop of vanilla ice cream for extra indulgence.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 5 days. Warm before serving or enjoy chilled.
Notes
- Store leftovers covered in an airtight container in the fridge for 4-5 days. You can enjoy it cold or warmed up.
- This dump cake freezes well for up to 3 months. Cool completely before wrapping tightly with plastic wrap or foil, then place in a freezer-safe container.
- Use the same pan for the entire recipe to make cleanup easier.
- Arrange butter slices close together and thinly sliced to ensure even melting and coverage; add additional butter partway through baking if needed.
- If you prefer a thicker cake, bake in a smaller pan and increase baking time slightly.
- Bake to your preferred crust color—pull out earlier for a lighter topping or bake longer for a deeper golden brown.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 294 kcal
- Sugar: 34 g
- Sodium: 382 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
