Description
Indulge in this easy yet delightful Lemon Blueberry Dump Cake, where juicy blueberries meet the zesty brightness of lemons under a buttery topping. Perfect for any occasion!
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine blueberries, lemon zest, and lemon juice. Toss gently until evenly coated.
- Evenly sprinkle the dry cake mix over the blueberry mixture in the baking dish without mixing.
- Drizzle melted butter evenly over the dry cake mix, ensuring full coverage.
- Bake in the preheated oven for 45-50 minutes or until bubbly and golden brown on top.
- Let cool slightly before dusting with powdered sugar and serving warm.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - You can substitute frozen blueberries if fresh are not available. - Add a pinch of cinnamon or nutmeg for an extra flavor twist. - For added texture, consider folding in chopped nuts.