Blueberry Lemon Dump Cake

Name: Blueberry Lemon Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 1/2 c blueberries; 2/3 c sugar; 1/2 c butter (plus 1-2 T more if needed); 1 15.25 oz. cake mix (I used Betty Crocker super moist yellow); 2 1/2 tsp lemon zest, separated

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 12

Author : Lorie Yarro

blueberry dump cake

Ingredients

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3 1/2 c blueberries2/3 c sugar1/2 c butter (plus 1-2 T more if needed)1 15.25 oz. cake mix (I used Betty Crocker super moist yellow)2 1/2 tsp lemon zest, separated

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

In a greased 9x13 baking pan, toss together sugar, blueberries and 1 tsp lemon zest. Spread out evenly into the pan.

Step 3

Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 1/2 teaspoon of lemon zest (can always use a bit more if desired!) over top of the cake mix and using a spoon or your fingers try to gently incorporate it into the cake mix.

Step 4

Slice the butter thin, into about 1/4 in thick pieces and spread evenly all over the cake mix. Place in the oven and bake for about 45-55 minutes or until bubbly and to the desired brown color.

Step 5

Remove and allow to cool. Serve warm with a big scoop of vanilla ice cream. Refrigerate leftovers for up to 5 days.