Dessert
Lemon-Blueberry Dump Cake
Juicy blueberries simmer beneath a golden cake topping, releasing sweet berry juices brightened by lemon zest and a hint of tart lemon. Each spoonful delivers warm, buttery crumbs that soak up the luscious, fruity filling.
- Total
- 50 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 12
Nutrition per Serving
- Calories
- 259
- Protein
- 3g
- Carbs
- 46g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 27g
- Sodium
- 335mg
Ingredients
- 1 (16 ounce) package frozen blueberries, thawed
- 3 tbsp light brown sugar
- Zest of 1 lemon
- 1 box organic yellow cake mix, such as Miss Jones Baking Co.
- 3/4 cup low-fat milk
- 1/4 cup canola oil or other neutral oil
- 4 tbsp butter, melted
- 3 tbsp lemon juice
- Confectioners' sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Combine blueberries, brown sugar and lemon zest in the prepared baking dish.
- Stir cake mix, milk, oil, butter and lemon juice together in a medium bowl. Spread the batter over the berry mixture. Bake until golden on top and firm to the touch, about 40 minutes. Let cool for 10 minutes before serving.