Lemon Blueberry Dump Cake (Print)
Easy lemon-zest cake with blueberries and a golden, buttery top. Simple and delicious for any occasion.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh or frozen blueberries
02 - 1 tablespoon lemon zest
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1/2 cup granulated sugar
05 - 1 tablespoon cornstarch
→ Cake Layer
06 - 1 box yellow or white cake mix (about 15 ounces)
07 - 1/2 cup unsalted butter, melted
08 - 1/2 cup whole milk
→ Topping (optional)
09 - 1/4 cup sliced almonds
10 - Powdered sugar, for dusting
# How to Make:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - In a mixing bowl, combine blueberries, lemon zest, lemon juice, granulated sugar, and cornstarch. Distribute evenly in the prepared baking dish.
03 - Sprinkle the dry cake mix uniformly over the blueberry mixture.
04 - Drizzle melted butter and milk evenly across the cake mix. Avoid mixing to maintain layered structure.
05 - Scatter sliced almonds over the top if desired.
06 - Bake for 40 to 45 minutes, or until the topping is golden and juices are bubbling at the edges.
07 - Allow to cool slightly. Dust with powdered sugar before serving if preferred.
# Expert Advice:
01 -
- Ready in under an hour with less than ten minutes of hands-on time
- Relies mostly on pantry and freezer staples
- Delivers a bright berry-lemon flavor in every bite
- Equally delicious with fresh or frozen berries
02 -
- High in antioxidant-rich blueberries
- Perfect for making ahead or freezing
- Easily doubled for a crowd
03 -
- Use good fresh lemons for zest and juice for best flavor
- Scatter the cake mix so it is airy and loose on top
- Let the baked cake cool enough so the fruit layer thickens and slices more easily
- I learned the hard way not to stir once you sprinkle cake mix keeping the layers separate gives you that dreamy cakey crust every time