Lemon Blueberry Dump Cake
Lemon Blueberry Dump Cake is a delightful dessert that harmoniously blends the bright tang of fresh lemon with plump, juicy blueberries. This fuss-free cake comes together in just a few simple steps, making it perfect for any occasion, from casual family dinners to elegant gatherings. Serve it warm, dusted with powdered sugar or topped with vanilla ice cream for an indulgent treat that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- Zest of 1 lemon
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- ½ cup unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- In a bowl, toss blueberries with lemon zest and set aside.
- In another bowl, mix sour cream and melted butter until smooth.
- Layer half of the cake mix in the prepared dish, followed by the blueberry mixture. Drizzle the sour cream-butter blend over the blueberries, then top with the remaining cake mix.
- Bake for 45-50 minutes until golden brown and bubbly around the edges.
- Let cool slightly before dusting with powdered sugar and serving warm or at room temperature.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 245
- Sugar: 19g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For extra crunch, consider mixing in chopped nuts like walnuts or pecans. - Feel free to substitute blueberries with raspberries or peaches for a different flavor twist. - Store leftovers in an airtight container at room temperature for up to three days.