Blueberry Lemon Dump Cake Recipe 465 Food

LEMON BLUEBERRY DUMP CAKE

Steps:

• Pre-Heat Oven to 350°
• Spray or grease 13 x9 cake pan
• Dump Blueberries into the pan and spread around on the bottom
• Open Cake mix and Sprinkle on the Blueberries
• Cut butter into small pieces and place on top - that is it!
• Place in the oven for 55-60 minutes
• Remove from oven and let sit for 5-10 minutes
• Serve Warm with Vanilla Ice Cream

PINEAPPLE BLUEBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
• Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

LEMON DRIZZLE CAKE

Steps:

• Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
• Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
• Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.