Lemon Blueberry Dump Cake
My Lemon Blueberry Dump Cake is bursting with sweet blueberries and zesty lemon flavor. Made with just three simple ingredients, this effortless recipe delivers a warm, bubbly blueberry filling topped with a buttery, golden lemon cake crust.
Servings: 10
Calories: 348kcal
Equipment
- 9x13 Baking Dish
- Spatula
Ingredients
- 3 20 ounce cans blueberry pie filling
- 1 13.25 ounce box lemon cake mix 375 grams
- 1 stick butter unsalted and cold
Instructions
- Heat oven to 350F and lightly grease a 9x13 baking dish.
- Spread cans of blueberry pie filling in the bottom of the pan.
- Evenly sprinkle lemon cake mix all over the blueberry mixture.
- Then top with thin squares of butter on top of the cake mix.
- Bake for 25-30 minutes or until bubbling and golden brown.
- Serve warm with a scoop of ice cream or on its own.
Notes
- There is no need to mix the layers together, just one after the other, and bake.
- It is normal to get some sections of cake mix that do not incorporate, or look cooked, but the more evenly you spread your layers will help. When serving, they can be mixed in.
- Be sure to use a 9x13, this size allows for the perfect balance of fruit-to-cake ratio.
- You can add lemon zest on top of the pie filling for an additional citrus taste.
- Do not mix the layers prior to baking or it can result in a mushy texture. The butter on top helps to crisp up the cake batter.
- Bake until the top is bubbly and golden brown for the best texture.
- Let the cake sit for 5-10 minutes after baking to allow the flavors to settle.
- Swap for whatever pie filling is your favorite to personalize this recipe.
Nutrition
Calories: 348kcal | Carbohydrates: 62g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 375mg | Potassium: 97mg | Fiber: 2g | Sugar: 42g | Vitamin A: 297IU | Vitamin C: 0.5mg | Calcium: 106mg | Iron: 1mg
