Description
An incredibly easy blueberry dump cake made with juicy blueberry filling and a buttery golden cake topping. Just layer, bake, and enjoy this warm, comforting dessert that tastes like you worked all day in the kitchen.
Ingredients
Units
Scale
- 2 cans blueberry pie filling
- 1 cup fresh blueberries
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
- Spread the blueberry pie filling evenly across the bottom of the prepared baking dish.
- Sprinkle the fresh blueberries evenly over the pie filling layer.
- Drizzle the vanilla extract over the fruit layer and add lemon zest if using.
- Evenly sprinkle the dry yellow cake mix over the blueberry layer. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
- Bake for 40 to 45 minutes until the top is golden brown and the blueberry filling is bubbling around the edges.
- Allow to cool slightly before serving so the filling thickens.
Notes
- Do not stir the layers together to ensure proper texture.
- If you notice dry patches of cake mix, add a small drizzle of melted butter over those spots.
- Let the cake rest at least 15 minutes before serving for best consistency.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg