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Lemon Blueberry Dump Cake

A simple, no-stir dessert that layers blueberries, custard, cake mix, and butter for a delightful and easy treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Fruit Layer
  • 2 cups Fresh blueberries Spread evenly in the baking dish.
Custard Layer
  • 1 cup Evaporated milk
  • 2 large Eggs Whisked into the mixture.
  • 3/4 cup Granulated sugar
  • 1 tbsp Lemon zest From one lemon.
  • 1 tbsp Lemon juice A portion from one lemon.
  • 1/4 tsp Salt
Cake Layer
  • 1 box Lemon cake mix Sprinkled on top of custard layer.
  • 1/2 cup Unsalted butter, melted Poured over the cake mix.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. Spread the fresh blueberries in an even layer at the bottom of the prepared baking dish.
  3. In a separate bowl, whisk together evaporated milk, eggs, sugar, lemon zest, a portion of lemon juice, and salt until smooth.
  4. Pour this custard-like mixture over the blueberries evenly without stirring.
  5. Sprinkle the dry lemon cake mix over the milk and blueberry layer, covering evenly without stirring.
  6. Drizzle the melted butter over the cake mix in a slow, steady stream.
Baking
  1. Bake the cake uncovered for 25 minutes, then cover loosely with foil and continue baking for another 25 minutes.
  2. Let the cake cool for several minutes before serving.
Serving
  1. Serve warm, optionally topped with vanilla ice cream or whipped cream.

Notes

Serve warm for the best texture. Can be made ahead of time and reheated. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.