Lemon-Blueberry Dump Cake

Name: Lemon-Blueberry Dump Cake
Total time: 1 min
Ingredients: 1 (16 ounce) package frozen blueberries, thawed; 3 tablespoons light brown sugar; Zest of 1 lemon; 1 box organic yellow cake mix, such as Miss Jones Baking Co.; ¾ cup low-fat milk; ¼ cup canola oil or other neutral oil; 4 tablespoons butter, melted; 3 tablespoons lemon juice; Confectioners' sugar for dusting (optional)

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Total: 1 hours

Author : Carolyn Casner

Ingredients

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1 (16 ounce) package frozen blueberries, thawed3 tablespoons light brown sugarZest of 1 lemon1 box organic yellow cake mix, such as Miss Jones Baking Co.¾ cup low-fat milk¼ cup canola oil or other neutral oil4 tablespoons butter, melted3 tablespoons lemon juiceConfectioners' sugar for dusting (optional)

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Instructions

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Step 1

Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Step 2

Combine blueberries, brown sugar and lemon zest in the prepared baking dish.

Step 3

Stir cake mix, milk, oil, butter and lemon juice together in a medium bowl. Spread the batter over the berry mixture. Bake until golden on top and firm to the touch, about 40 minutes. Let cool for 10 minutes before serving.