Lemon Blueberry Dump Cake Recipe
Our Lemon Blueberry Dump Cake Recipe is the definition of a summer dessert. Similar to a cobbler, it is best warm with a scoop of ice cream.
Servings 12
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Ingredients
- 5 cups Fresh Blueberries (4-6 cups)
- ¼ cup white granulated sugar
- ½ lemon - juiced, approximately 1-1/2 tablespoons
- 1 tsp vanilla extract
- 1 box French vanilla cake mix
- ¼ tsp ground cinnamon
- ½ cup butter - cold, diced
Instructions
- Preheat your oven to 350 °F and spray or grease a 9x13 baking dish with non-stick cooking spray.
- In a medium-sized mixing bowl, combine the blueberries, sugar, vanilla, lemon juice, and cinnamon.
- Pour the blueberry mixture into the prepared baking pan.
- Spread the unbaked cake mix over the top of the blueberry mixture into an even layer.
- Place slices of butter all over the top and bake 45 to 50 minutes or until golden and fruit is bubbly.
Nutrition
Calories: 282kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 360mg | Potassium: 83mg | Fiber: 2g | Sugar: 29g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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