Are you craving a sweet treat that's surprisingly simple to make? Then look no further! This Lemon Blueberry Dump Cake is the perfect answer for busy weeknights or spontaneous dessert gatherings. It's incredibly easy – minimal prep work and hardly any baking skills are required – yet delivers a burst of vibrant lemon flavor and juicy blueberries in every bite. Get ready to impress your friends and family with this unbelievably delicious and effortlessly homemade dessert!
Ingredients:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup fresh or frozen blueberries
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup lemon juice (about 3-4 lemons)
- 2 large eggs
- 1 teaspoon lemon zest (optional, but highly recommended!)
- Powdered sugar, for dusting (optional)
Instructions:
Get started: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. This simple step ensures your cake releases easily.
Layer the blueberries: Gently toss the blueberries with 1/4 cup of the granulated sugar. This helps to prevent them from sinking to the bottom and creates a sweeter, juicier filling. Spread the sugared blueberries evenly across the bottom of the prepared pan.
Make the lemon mixture: In a large bowl, whisk together the melted butter, remaining 3/4 cup of granulated sugar, lemon juice, lemon zest (if using), and eggs until well combined. The mixture will be slightly thin – that's perfectly fine!
Combine and bake: Pour the lemon mixture evenly over the blueberries in the baking pan. Sprinkle the entire cake mix evenly over the top of the wet ingredients. Do not stir or mix.
Bake to perfection: Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely before serving. This allows the flavors to meld and the cake to set properly.
Add a final touch: Once cooled, dust with powdered sugar for an extra touch of sweetness and elegance (optional).
Tips for the Best Lemon Blueberry Dump Cake:
- Frozen blueberries work great! No need to thaw them beforehand.
- Don't overmix the batter. A slightly lumpy batter is perfectly acceptable and will result in a more tender cake.
- Adjust the lemon juice to your liking. If you prefer a more tart cake, add a bit more lemon juice. For a milder flavor, reduce the amount slightly.
- Add a crumble topping. For extra texture, consider adding a streusel topping made from oats, flour, butter, and brown sugar.
Variations:
- Other berries: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.
- Different citrus: Try using orange or lime juice instead of lemon juice for a unique flavor twist.
- Add nuts: Toasted pecans or walnuts would be a delicious addition to this cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
These values are estimates and may vary depending on the specific ingredients used.
This Lemon Blueberry Dump Cake recipe is perfect for satisfying your sweet tooth with minimal effort. It's a quick dinner idea for a delicious dessert, a crowd-pleasing treat, and a fantastic way to enjoy the refreshing flavors of summer. Enjoy!