Description
This vibrant, fruit-forward lemon blueberry dump cake is the ultimate solution for busy home cooks craving a professional, bakery-style dessert. Combining fresh, zesty lemon and juicy blueberries, this moist and aromatic cake relies on a simple, foolproof technique that guarantees a tender crumb and perfect fruit distribution every time. It is an approachable, crowd-pleasing treat that fills your home with the refreshing scents of spring, making it a perfect centerpiece for brunch or a cozy family dinner.
Ingredients
375g fresh blueberries
1 tbsp + 2 1/4 cups all-purpose flour
1 1/4 cups white sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 tbsp fresh lemon zest
Instructions
Preheat your oven to 400°F (200°C) for the initial rise.
Toss 375g of blueberries with 1 tablespoon of flour in a small bowl to coat evenly.
In a large mixing bowl, beat the eggs and sugar until combined.
Gradually whisk in the vegetable oil and lemon zest.
Fold in the remaining 2 1/4 cups of flour until just smooth.
Fold in the flour-coated blueberries gently.
Pour the batter into a greased baking pan.
Place the cake in the oven and immediately reduce the temperature to 350°F (175°C).
Bake for 50 minutes until a toothpick inserted into the center comes out clean.
Notes
If using frozen blueberries, do not thaw them before tossing with flour to prevent color bleeding.
You can swap blueberries for other seasonal fruits like raspberries or blackberries.
Bring eggs to room temperature before mixing for a better emulsion.
Ensure the oven temperature is reduced halfway through to prevent burning the edges.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg