Description
This Blueberry Lemon Dump Cake is a simple, delightful dessert featuring sweet blueberry pie filling layered with zesty lemon and topped with a buttery vanilla cake mix and crunchy walnuts. Baked to perfection, it offers a warm and comforting treat that’s perfect for any occasion.
Ingredients
Scale
Blueberry Layer
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
Cake Topping
- 1 box vanilla cake mix
- ½ cup chopped walnuts
- 1 stick (½ cup) salted butter, cut into small pieces
Other
- Cooking spray
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 pan. Sprinkle the lemon zest over the pie filling to infuse a bright citrus flavor. Next, evenly distribute the dry vanilla cake mix over the blueberry layer. Sprinkle the chopped walnuts evenly on top, and finally dot the surface with small pieces of salted butter to add richness and moisture during baking.
- Bake: Place the pan in the preheated oven and bake for 1 hour. Check occasionally during baking to ensure the top does not brown too much. If it starts to get too dark, loosely cover the pan with aluminum foil to protect the topping while allowing it to continue baking.
- Cool and Serve: Remove the cake from the oven and let it cool slightly to set. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Notes
- Use fresh lemon zest for the best citrus flavor.
- You can substitute chopped pecans or almonds for walnuts if preferred.
- Allowing the cake to cool slightly enhances the flavors and makes it easier to serve.
- Leftovers can be covered and refrigerated for up to 3 days; reheat gently before serving.
