Blueberry Dump Cake
There’s something effortlessly charming about a dessert that doesn’t require perfection to be beautiful. This blueberry dump cake with fresh berries is just that—unfussy, flavorful, and wonderfully rustic. Bursting with juicy blueberries and kissed with fresh lemon, it’s one of the best dump cake recipes to have on hand, especially when time is short and guests are near.
Ingredients
- 2 cups fresh blueberries
- ⅓ cup lemon juice
- Zest of 1 lemon
- 1 cup granulated sugar
- 1 box 15.25 oz yellow cake mix
- ½ cup unsalted butter melted
- ½ teaspoon salt
- 1 cup water
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish with a light coating of nonstick spray or butter.
Create the Fruit Base
- In the bottom of your dish, combine the blueberries, lemon juice, lemon zest, and sugar. Stir gently to coat. This base is bright, fresh, and gives this lemon and blueberry dessert its signature flavor.
Add the Cake Layer
- Sprinkle the dry yellow cake mix evenly over the fruit mixture. Don’t stir—this is how classic dump cake recipes like this one build their distinct texture.
Make the Pour-Over Topping
- In a bowl, whisk together the melted butter, baking powder, salt, and water. Pour the mixture slowly and evenly over the cake mix layer. Let the layers sit as they are—resist the temptation to stir.
Bake to Perfection
- Bake for 45 to 50 minutes, or until the top is golden and crisp, and the fruit is bubbling around the edges. You’ll know it’s ready when your kitchen fills with the scent of lemon and warm blueberries.
Cool and Serve
- Let the cake cool for about 15 minutes before serving. It’s lovely served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream takes this easy blueberry dessert to the next level.
Tried this recipe?Let us know how it was!