Lemon-Blueberry Dump Cake
Makes 1 (9-inch-by-13-inch) cake. Recipe is reprinted with permission from “Delicious Dump Cakes” (St. Martin’s Griffin) by Roxanne Wyss and Kathy Moore, who write, “Blueberries are proof that good things come in small packages. These purplish-blue gems are packed with antioxidants and are a natural coupled with lemon. Serve this power-packed cake at breakfast, dinner or afternoon tea.”
Nonstick cooking spray
1 (16- to 19-ounce) box lemon cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3 large eggs
1½ cups water
1½ cups fresh or frozen blueberries
2 cups confectioners’ sugar
Finely grated zest of 1 lemon
¼ cup freshly squeezed lemon juice
1. Preheat the oven to 325 F. Spray a 9-inch-by-13-inch pan with nonstick cooking spray.
2. 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.
3. 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.
4. To make the glaze, in a small bowl, whisk together the confectioners’ sugar, lemon zest and lemon juice. Drizzle over the cooled lemon-blueberry cake.
Tip: We prefer to make this recipe with lemon cake mix but you could use white cake mix and add 2 tablespoons lemon juice to the batter.