This super easy blueberry dump cake uses frozen wild blueberries and lemon cake mix to create a sweet, tangy, and buttery dessert with almost no effort. No mixing bowls, no complicated steps—just layer and bake. The result is a bubbly blueberry base with a golden lemon cake topping.
Prep Time
- Prep Time: 5–10 minutes
- Bake Time: 40–45 minutes
- Total Time: About 50–55 minutes
- Servings: 10–12 slices
Equipment
- 9×13-inch baking dish
- Spoon or spatula
- Oven
Ingredients
- 4 cups frozen wild blueberries
- 1 box lemon cake mix (dry, do not prepare)
- 1 cup unsalted butter, melted
- ½ cup granulated sugar (optional, for extra sweetness)
- 1 teaspoon lemon zest (optional, for extra citrus flavor)
Ingredient Notes
- Frozen wild blueberries: Give a rich, tart berry flavor and juicy filling.
- Lemon cake mix: Creates a bright, citrusy golden topping.
- Butter: Helps form the crisp, cake-like crust.
- Sugar (optional): Adds sweetness if berries are very tart.
Instructions
1. Prepare the Base
- Preheat oven to 350°F (175°C).
- Spread frozen blueberries evenly in a 9×13 baking dish.
- Sprinkle sugar and lemon zest over berries if using.
2. Add Cake Mix
- Evenly sprinkle dry lemon cake mix over the blueberries.
- Do not stir.
3. Add Butter
- Drizzle melted butter evenly over the entire surface.
- Try to cover as much dry cake mix as possible for even baking.
4. Bake
- Bake for 40–45 minutes until top is golden and berries are bubbling.
- Let cool for 10–15 minutes before serving.
Nutrition Facts (Approx. Per Serving)
- Calories: 310
- Carbohydrates: 48g
- Fat: 13g
- Sugar: 32g
- Protein: 2g
Tips & Variations
- Add white chocolate chips for extra sweetness.
- Serve warm with vanilla ice cream or whipped cream.
- Mix blueberries with raspberries for a berry blend.
- Add a pinch of cinnamon for warmth.
- Store leftovers in the fridge for up to 4 days.
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