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.
- Sprinkle the dry cake mix evenly over the blueberries. Slowly drizzle the butter over the top of the cake mix.
- 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.