Description
A simple and delightful dessert combining the zesty flavor of lemon with sweet blueberries, perfect for any occasion.
Ingredients
- Fresh blueberries: 2 cups
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Yellow cake mix: 1 box (about 15.25 oz)
- Unsalted butter: 1/2 cup (1 stick), melted
- Vanilla extract: 1 teaspoon (optional)
- More lemon zest or juice: to taste (optional)
- Powdered sugar: for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with cooking spray or butter.
- In a medium bowl, mix the fresh blueberries, lemon zest, and lemon juice, then spread the mixture evenly in the bottom of the prepared baking dish.
- Sprinkle the yellow cake mix evenly over the blueberries without stirring.
- Drizzle the melted butter over the top of the cake mix.
- Bake for 45-50 minutes until the top is golden brown and the edges are bubbly.
- Let the cake cool for 10-15 minutes before serving.
Notes
- Using fresh blueberries is recommended for the best texture.
- Allowing the cake to cool helps the flavors meld together.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat individual portions in the microwave for 20-30 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Lemon Blueberry Dump Cake, easy dessert, summer dessert, quick cake recipe