Blueberry Dump Cake
Made with fresh blueberries and flavored with lemon, this blueberry dump cake is an easy dessert that comes together in mere minutes.
Servings 8
Ingredients
- 4 cups fresh or frozen blueberries if frozen, do not thaw
- ½ cup granulated sugar
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- 1 box lemon cake mix 15.25 ounces
- 10 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F.
- Lightly spray (1) 9x13-inch pan with nonstick cooking spray. To the pan, add the blueberries, sugar, lemon zest, and vanilla. Stir to combine, then spread the blueberries evenly into the pan.4 cups fresh or frozen blueberries, ½ cup granulated sugar, Zest of 1 large lemon, 1 teaspoon vanilla extract
- Sprinkle the dry cake mix evenly over the blueberries. Slowly drizzle the butter over the top of the cake mix.1 box lemon cake mix, 10 tablespoons unsalted butter
- Bake for 1 hour, or until the top is golden brown and the blueberries are bubbly. Let cool for 10-15 minutes before serving.
Notes
If you don’t like the combination of lemon and blueberries, use a yellow cake mix and try swapping the lemon zest for 1 teaspoon ground cinnamon.