Lemon Blueberry Dump Cake

3. Instructions

1. Prep the Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Layer the Fruit: Spread the blueberry pie filling (or fresh berries) evenly across the bottom of the dish.

3. Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the blueberries. If you want to achieve the visual effect shown in the images, you can reserve a small amount of the mix to create a thicker “lattice” pattern on top.

4. Add Butter: Distribute the butter slices or drizzle the melted butter over the entire surface of the cake mix, ensuring no large dry spots remain.

5. Bake: Bake for 35–45 minutes until the fruit is bubbling at the edges and the crust is a golden-brown lattice.

6. Cool and Garnish: Let the cake sit for 15 minutes to set. Dust generously with powdered sugar before serving to highlight the textured top.

4. Variations

• Lemon Cream: Stir 8 oz of dolloped cream cheese into the blueberry layer before adding the cake mix for a “blueberry cheesecake” flavor.

• Crunchy Topping: Sprinkle 1/2 cup of sliced almonds over the butter layer before baking for an added crunch.

• Extra Zest: Add the zest of one fresh lemon to the dry cake mix before spreading it to intensify the citrus profile.

5. Serving and Storage

• Service: Serve warm with a scoop of lemon sorbet or vanilla bean ice cream.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: To maintain the crust’s texture, reheat in a toaster oven at 300°F for 5–10 minutes.