Lemon Blueberry Dump Cake
Lemon Blueberry Dump Cake is one of those too-easy-not-to-make desserts. Juicy blueberries, bright lemon flavor, and a buttery cake mix come together with minimal effort—no mixing bowls, no stress.
Ingredients
- 2 21 oz cans blueberry pie filling
- 1 box lemon cake mix
- 1 ½ - 2 cups fresh blueberries
- ¾ cup unsalted butter, thinly sliced
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the blueberry pie filling evenly in the bottom of the dish.
- Evenly spread the dry lemon cake mix over the blueberries. Do not stir.
- Layer the butter slices evenly over the cake mix, covering as much surface as possible.
- Sprinkle on the fresh blueberries on top of the bottom. Bake uncovered for 45–50 minutes, until the top is golden and the filling is bubbling around the edges.
- Scoop and enjoy! Best served warm with vanilla ice cream.
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