Description
A 5-ingredient “dump and bake” dessert that tastes like a lemon blueberry cobbler. Features juicy blueberries, fresh lemon zest, and a crispy buttery cake topping. No mixing bowls required!
Ingredients
2 cans (21 oz each) blueberry pie filling
1 box (15.25 oz) lemon cake mix (dry)
1/2 cup (1 stick) unsalted butter, cold and sliced
1 tbsp fresh lemon zest
Optional: 1/2 cup chopped nuts (pecans or walnuts)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Spread blueberry pie filling evenly in the dish. Sprinkle with lemon zest.
3. Evenly sprinkle the dry cake mix over the berries. DO NOT STIR.
4. Place thin slices of cold butter all over the top of the cake mix to cover it.
5. Bake 45-55 minutes until golden brown and bubbly.
6. Cool for 15 minutes to let the sauce thicken before serving.
Notes
**Butter Method:** Slicing cold butter ensures even crispy patches. If melting, drizzle slowly to cover as much dry mix as possible.
**Dry Spots:** If you see dry powder spots after baking, just dab them with a little extra melted butter and bake 5 more minutes.
**Serve With:** Best served warm with vanilla ice cream.
- Prep Time: 5
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 38g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg