Description
This Blueberry Lemon Dump Cake is a simple yet delightful dessert perfect for any occasion. Combining the sweet and tangy flavors of blueberry pie filling with fresh lemon zest and topped with a buttery vanilla cake mix crust, this dump cake offers a moist, flavorful treat that can be served warm with ice cream or whipped cream.
Ingredients
Scale
Ingredients
- Cooking spray
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 box vanilla cake mix
- ½ cup chopped walnuts
- 1 stick (½ cup) salted butter, cut into small pieces
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with cooking spray to prevent sticking.
- Layer Ingredients: Evenly spread the blueberry pie filling across the bottom of the prepared baking pan. Sprinkle the lemon zest evenly over the pie filling to add a fresh citrus flavor.
- Add Cake Mix and Walnuts: Sprinkle the dry vanilla cake mix evenly over the blueberry layer. Then, scatter the chopped walnuts over the cake mix to add a crunchy texture.
- Add Butter: Dot the surface with small pieces of the salted butter evenly distributed over the top. The butter will melt during baking creating a rich crust.
- Bake: Place the pan in the preheated oven and bake for 1 hour. Check occasionally; if the top starts to brown too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Allow the cake to cool slightly before serving. This dessert is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make sure to evenly sprinkle all dry ingredients to ensure uniform baking.
- If you prefer a nut-free version, you can omit the walnuts without sacrificing flavor.
- Cover with foil during baking if the top crust browns too fast to prevent burning.
- Serving with ice cream or whipped cream enhances the dessert’s richness and complements the tartness of the blueberries.
- Leftovers can be refrigerated and gently reheated before serving.
