Lemon Cake with Blueberry Filling Recipe
This delicious Lemon Cake with Blueberry Filling is made with only 4 ingredients and has the most amazing buttery, decadent blueberry flavor ever! Sweet Blueberry filling and fresh juicy blueberries are topped with a crunchy buttery cake topping. Serve it topped with vanilla ice cream or cool whip.
Ingredients
- 15.2 ounce lemon cake mix
- 21 ounce blueberry pie filling
- 1 cup blueberries
- 12 Tablespoons unsalted butter (1 1/2 sticks)
- Optional - powdered sugar for garnish
Instructions
- Preheat the oven to 375 degrees F. and spray a 9x13 casserole dish with non-stick spray.
- Spread the blueberry pie filling on the bottom of the 9 x 13 baking dish (or two 8-inch pans).
- Sprinkle the fresh blueberries on top.
- Evenly sprinkle the dry lemon cake mix over the top of the blueberries.
- Slice 1 1/2 sticks of butter into 12 pieces and place them spread out in an even layer over the dry cake mix.
- Garnish with extra blueberries on top, if desired.
- Bake for 40 to 45 minutes or until the top of the cake is golden brown.
- Cool on a wire rack, if desired, or serve warm sprinkled with a light dusting of powdered sugar if desired.
Notes
- Store leftovers in an airtight container. This dump cake needs to be refrigerated once it has been baked and cooled. The fruit in the cake will spoil fast if left on the counter. You can refrigerate it for up to 5 days.
Nutrition
Serving: 1Calories: 329kcalCarbohydrates: 53gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 269mgPotassium: 87mgFiber: 2gSugar: 36gVitamin A: 367IUVitamin C: 2mgCalcium: 93mgIron: 1mg
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