Easy Lemon Blueberry Dump Cake Recipe (Fresh Blueberries)
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Easy Lemon Blueberry Dump Cake Recipe (Fresh Blueberries)
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This Lemon Blueberry Dump Cake gets rave reviews every time I make it! Using fresh blueberries and lemon juice for real fruit filling. In a few easy steps, I'll show you how to make blueberry dump cake without blueberry pie filling!
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Ingredients
- 15.25 ounce lemon cake mix or use your favorite, vanilla, white or yellow cake mix may all be used
- 4 cups fresh blueberries about 14 ounces, rinsed and drained, (may use frozen blueberries, do not thaw)
- ½-¾ cup butter cold, cut into thin pats (salted or unsalted)
- 1 Tablespoon lemon zest zest from 1 lemon
- 2-3 Tablespoons lemon juice juice from one lemon
- 1-2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350° F (175° C) and lightly spray a 9x13 inch baking dish with cooking spray. For a thicker cobbler dump cake, use a smaller baking dish, 2 quart or so.
- Add fresh blueberries to the baking dish, and shake to even out.
- Sprinkle zest evenly over the blueberries, then squeeze the lemon juice evenly over them. Carefully turn over with a large spoon to coat.
- Dump cake mix evenly over the blueberry mixture. DO NOT MIX.
- Slice the butter into very thin pats or slices and layer them over the dry cake mix, covering as evenly and as much of the cake mix as possible. Use more or less butter as desired*
- Bake for 35-50 minutes, or until the topping is golden and the blueberry mixture is bubbly. Remove from the oven and let cool for 10-15 minutes before serving. Serve warm or cooled to room temperature. It is delicious topped with whipped cream, a scoop of vanilla ice cream, or lemon gelato.
Equipments used:
Notes
- *Butter: Use more or less based on your preference. There may be “dry patches” of cake batter after it bakes. You can save a little butter, and 15 minutes before the dump cake is finished baking, remove it from the oven and add little pieces of butter to the dry areas. Or, using the back of a spoon, push the dry areas into the mixture a bit. Either way, it’s still delicious and the dry cake mix won’t hurt you!
- Use more or less based on your preference. There may be “dry patches” of cake batter after it bakes. You can save a little butter, and 15 minutes before the dump cake is finished baking, remove it from the oven and add little pieces of butter to the dry areas. Or, using the back of a spoon, push the dry areas into the mixture a bit. Either way, it’s still delicious and the dry cake mix won’t hurt you!
- If desired, you may also melt the butter and pour it evenly over the top of the dry cake mix.
- Gluten-Free Blueberry Dump Cake - Easily adapt any dump cake to be gluten-free, just grab a box of your favorite gluten-free cake mix -- this one is mine!
- Blueberry Dump Cake with Fresh Blueberries - Instead of the lemon cake mix, use a vanilla or yellow cake mix instead. Keep the lemon zest and juice.
- Use frozen blueberries (do not thaw) instead of fresh. Your dump cake may need to be baked a few minutes longer. If the top is browning too quickly, then loosely cover with foil.
- Add a little sugar; if desired, add up to ¼ cup of granulated sugar and toss with the blueberries.
- If using a cake mix with pudding in it, the cake mix will not cook all the way through; giving you a crusty top with a gooey pudding center.
- Try adding a small can of crushed pineapple to the blueberry mixture before adding the cake mix for blueberry pineapple dump cake.
- Add chopped toasted nuts or coconut flakes to the mixture before topping with cake mix.
- Gluten-Free Blueberry Dump Cake - Easily adapt any dump cake to be gluten-free, just grab a box of your favorite gluten-free cake mix -- this one is mine!
- Blueberry Dump Cake with Fresh Blueberries - Instead of the lemon cake mix, use a vanilla or yellow cake mix instead. Keep the lemon zest and juice.
- Spray a 4-7 quart crockpot with spray oil or rub with butter. Add ingredients as listed above.
- Lay a clean tea towel* or paper towel over the top of the crockpot and cover. *The tea towel absorbs condensation that may drip onto the cake.
- Cover and cook the dump cake for 3 hours on HIGH, or 5-6 hours on LOW.
Nutrition Information
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Serving
11 serving
Calories
106kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
79mg
(3%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
263IU
(5%)
Vitamin C
6mg
(7%)
Calcium
11mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12-9 servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 106kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 79mg | 3% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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