Description
This Blueberry Lemon Dump Cake is an incredibly easy and delicious dessert that’s perfect for any occasion. With just a few simple ingredients and minimal prep, you can have a warm and comforting cake that’s bursting with juicy blueberries and a hint of zesty lemon.
Ingredients
Units
Scale
- Cooking spray
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 box vanilla cake mix
- 1/2 cup chopped walnuts
- 1 stick (1/2 cup) salted butter, cut into small pieces
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray.
- Layer Ingredients: Spread the blueberry pie filling evenly in the prepared pan. Sprinkle with lemon zest. Evenly sprinkle the dry cake mix over the blueberry filling, followed by the chopped walnuts. Dot the top with the butter pieces.
- Bake: Bake for 1 hour, checking occasionally to ensure the top doesn’t get too dark. If it does, cover loosely with foil.
- Cool and Serve: Let the cake cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
- Layering: Ensure the ingredients are layered evenly for even cooking.
- Don’t Stir: Do not stir the ingredients together; keep them layered for the best results.
- Butter: Distribute the butter evenly over the top for a cake-like texture.
- Doneness: The cake is done when a toothpick inserted into the center comes out clean.
- Storage: Leftovers can be stored at room temperature, covered, for 3-4 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
