Dump Cake Recipes Blueberry Dream Cake
Dump Cake Recipes save busy nights and still feel special. I share my blueberry dump cake recipe that tastes bright and cozy. Find it under blueberry dump cake recipes, blueberry cake recipes, blueberry cake recipe, blueberry pound cake recipe, strawberry dump cake recipes, blueberry lemon cake recipe.
I bake this when the day runs long and the sweet tooth knocks. We open a pan and the room fills with a warm berry scent. The top turns golden and crisp. The center stays soft and jammy. A spoon slides in and the fruit meets the crumb in a happy swirl. It feels like a hug from the oven. No mixer. No stress. Just simple steps and a small stack of pantry things.
I learned this from my aunt Linda at a summer cookout. She winked and said trust the process. I did. Now we make it for picnics, school nights, and last minute guests. A dollop of cold cream lands on the hot slice and melts slow. Each bite carries tart blueberry, gentle lemon, and butter. If you want one dessert that never fails, this is the one I keep.
Servings: 12 servings
Ingredients
- 2 cans blueberry pie filling about 21 ounces each
- 1 box yellow cake mix standard size
- 8 tablespoons unsalted butter cut into small pieces
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of fine salt
- Optional 0.5 cup chopped pecans or sliced almonds
- Optional serving cold whipped cream or vanilla ice cream
Instructions
- Heat oven to 350 F and set a rack in the center. Lightly butter a 9 by 13 inch baking dish.
- Spoon blueberry pie filling into the dish and spread it in an even layer. Sprinkle lemon juice and zest over the fruit.
- Sprinkle the dry cake mix over the fruit. Tap the pan so the mix settles in a thin blanket.
- Dot the surface with the butter pieces so they sit across the whole pan. Add nuts if you like a little crunch.
- Bake until the top looks deep golden and the edges bubble about 40 to 45 minutes.
- Cool 10 minutes. Serve warm with whipped cream or ice cream.