Description
This lemon blueberry dump cake recipe is especially popular because it uses simple pantry ingredients while still offering a fresh, vibrant flavor. The combination of sweet blueberries and tangy lemon creates a balanced dessert that’s not overly heavy, yet indulgent enough to satisfy any sweet tooth.
Ingredients
- 6 cups fresh blueberries
- 1 lemon, zested and juiced
- 1 can evaporated milk (12 oz)
- 3 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 box lemon cake mix
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 9×13-inch baking dish. Spread the blueberries evenly in the bottom of the pan.
- In a mixing bowl, whisk together the evaporated milk, eggs, sugar, lemon zest, 1 tablespoon lemon juice, and salt until smooth. Pour this mixture evenly over the blueberries.
- Sprinkle the dry lemon cake mix evenly over the blueberry mixture. Do not stir.
- Slowly pour the melted butter over the cake mix, covering as much of the surface as possible. Do not stir.
- Bake uncovered for 25 minutes. Remove from the oven, cover loosely with foil, and bake for an additional 25 minutes.
- Allow the cake to cool slightly before serving. Scoop into bowls and top with vanilla ice cream if desired.
Notes
Serve Lemon Blueberry Dump Cake warm for the best flavor and texture. The blueberries are juiciest and the topping is soft and buttery when slightly warm. Vanilla ice cream, whipped cream, or a dollop of lemon curd make excellent toppings. For gatherings, you can bake it a few hours ahead and reheat in a 300°F oven for 10–15 minutes before serving.