Okay, so I saw this recipe floating around for a “Lemon Blueberry Dump Cake” and I was like, “3 ingredients? No way, gotta try this!” So, I did, and let me tell you, it was surprisingly good.
Getting Started
First, I grabbed the stuff I needed. Super simple:
- 1 box of lemon cake mix – Just the dry stuff, don’t go making the batter or anything.
- 1 can of blueberry pie filling – I used the kind with whole blueberries.
- 1 stick of butter – Make sure it’s cold! That’s key.
Putting It Together
I preheated my oven to 350 degrees Fahrenheit. Then, I took a 9×13 inch baking dish. No need to grease it, which I love.
I started by dumping the can of blueberry pie filling into the dish. Spread that around evenly. It’s already pretty gooey, so that was easy.
Next, I sprinkled the dry lemon cake mix right over the top of the blueberry filling. I tried to get it in an even layer, but it doesn’t have to be perfect.
Then came the butter. I took that cold stick of butter and sliced it up into thin pats. I arranged the butter pats all over the top of the cake mix, making sure to cover most of it.
Baking Time!
I popped the dish into the preheated oven and set a timer for about 45 minutes. My kitchen started smelling amazing pretty quickly – all lemony and sweet.
I checked it around 40 minutes, and it was looking golden brown and bubbly, so I took it out. You want the top to be nice and golden, and the filling should be bubbling around the edges.
The Result
I let it cool for a bit, because that filling is HOT. Then, I scooped out a big serving. Seriously, the combination of the tart lemon, sweet blueberries, and buttery crust was so good! It’s kind of like a cobbler, but way easier.
I served the cake up with a dollop of cream!
Honestly, for something that took, like, 5 minutes to throw together, this “dump cake” was a winner. It’s definitely going on my list of easy desserts to make again!
