Lemon Blueberry Dump Cake

Name: Lemon Blueberry Dump Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 3 cups fresh or frozen blueberries (do not thaw if frozen); 2 tbsp granulated sugar; zest of 1 lemon; 1 box lemon cake mix (15.25 oz (a gluten free lemon cake mix works great too!)); 2 sticks unsalted butter (melted (1 cup))

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 20

Author : Beth

blueberry dump cake

Ingredients

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3 cups fresh or frozen blueberries (do not thaw if frozen)2 tbsp granulated sugarzest of 1 lemon1 box lemon cake mix (15.25 oz (a gluten free lemon cake mix works great too!))2 sticks unsalted butter (melted (1 cup))

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Instructions

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Step 1

Preheat the oven to 350º F.

Step 2

Spray a 9x13 inch pan with non-stick cooking spray. Add 2 cups of blueberries to the bottom of the pan. Sprinkle the sugar and the lemon zest over the blueberries.

Step 3

Sprinkle the dry cake mix evenly over the blueberries.

Step 4

Drizzle the melted butter evenly over the dry cake. Add 1 cup of blueberries on top of the cake.

Step 5

Bake for 45-48 minutes or until golden yellow.

Step 6

Allow the cake to sit for 10 minutes before serving. Serve warm or cold with ice cream if desired!