LEMON BLUEBERRY DUMP CAKE

By michellecresta

Ingredients

• 6 cups fresh blueberries
• 1 lemon zested & juiced
• 1 can 12 oz evaporated milk
• 3 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 box lemon cake mix
• 1 cup unsalted butter melted
• If using frozen blueberries, reduce evaporated milk to 1 cup.

Preparation

Step 1

Preheat oven to 350 degrees.
Grease and flour a 9×13 pan. Pour blueberries into prepared pan.
In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 tablespoon of lemon juice and salt. Pour over blueberries.
Sprinkle dry cake mix over blueberry mixture. Do not stir.
Pour melted butter over cake mix. Do not stir.
Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
Cool slightly. To serve, scoop into bowls and top with ice cream.