Blueberry Lemon Dump Cake

12
Servings
10m
Prep Time
45-55m
Cook Time
55m
Ready In

Recipe: #38152

February 02, 2022



"A friend of mine used to bring a variety of "dump cakes" to pot luck functions. They were always good - here's one version to try."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (106.4 g)
  • Calories 302.7
  • Total Fat - 9.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 20.3 mg
  • Sodium - 285.8 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 1.5 g
  • Sugars - 21 g
  • Protein - 2.1 g
  • Calcium - 60.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F.

Step 2

In a greased 9x13 baking pan, toss together sugar, blueberries and 1 teaspoon lemon zest. Spread out evenly into the pan.

Step 3

Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 ½ teaspoon of lemon zest over top of the cake mix and using a spoon or your fingers try to gently push it into the cake mix.

Step 4

Slice the butter thin, into about ¼ in thick pieces and spread evenly all over the cake mix. Place in the oven and bake for about 45-55 minutes or until bubbly and to the desired brown color.

Step 5

Remove and allow to cool.

Step 6

Serve warm with a big scoop of vanilla ice cream or whipped cream. Refrigerate leftovers.

Tips & Variations


No special items needed.

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