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LEMON BLUEBERRY DUMP CAKE

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Ingredients

  • Nonstick cooking spray
  • 1 (16 to 19 ounce) box lemon cake mix
  • 1 (3.4 ounce) package vanilla INSTANT pudding mix
  • 3 large eggs
  • 1 1/2 cups water
  • 1 1/2 cups fresh or frozen blueberries
  • LEMON GLAZE
  • 2 cups confectioner's sugar
  • finely grated zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice

Details

Preparation

Step 1

Preheat oven to 325 degrees Spray a 9 X 13 inch pan with nonstick cooking spray.

Pour the cake mix and pudding mix into the prepared pan. Add the eggs and water to the mixes and carefully whisk together until smooth. Stir in the blueberries. Spread the batter evenly.

Bake for 45 to 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Allow the cake to cool.

MAKE THE GLAZE
in a small bowl whisk together the confectioner's sugar, lemon zest, and lemon juice. Drizzle over the cooled lemon blueberry cake.

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