Looking for a quick, easy, and family-friendly dessert? This Low-Fat Blueberry Lemon Dump Cake is perfect for busy weeknights or special occasions. Its simple ingredients and one-pot preparation make it a comforting, customizable treat that everyone can enjoy. With balanced flavors and minimal effort, it’s an ideal choice for sharing with family or friends while keeping things light and delicious.
Table of Contents
Why You’ll Love This Recipe
There are many reasons to fall in love with this Low-Fat Blueberry Lemon Dump Cake. First, it’s incredibly quick and easy to prepare—perfect for busy weeknights or last-minute gatherings. With minimal ingredients and a one-pan approach, cleanup is a breeze, making it ideal for family-friendly cooking.
This dessert is also highly customizable. You can use fresh or frozen blueberries, add a light cream cheese swirl, or even experiment with a crunchy topping for added texture. Despite being low-fat, it never sacrifices flavor—bright lemon notes complement the sweet blueberries for a refreshing, balanced taste that feels indulgent without the extra calories.
Comfortable and approachable, this dump cake works well for casual dinners, holiday treats, or even potlucks. Its warm, golden crust and juicy fruit filling appeal to kids and adults alike. With its versatility, ease, and delicious flavor, the Low-Fat Blueberry Lemon Dump Cake quickly becomes a staple in your dessert rotation.
Ingredients for This Recipe
The magic of this Low-Fat Blueberry Lemon Dump Cake lies in its simple, wholesome ingredients. Fresh or frozen blueberries form the juicy base, while a touch of lemon juice and zest brightens the flavor. Cornstarch helps thicken the filling for a perfect, slightly gooey texture.
Instead of traditional butter, this recipe uses unsweetened applesauce to keep it light without sacrificing moisture. Angel food cake mix provides a soft, airy topping that bakes into a golden, fluffy crust. Together, these ingredients create a balanced dessert that is both comforting and guilt-free, perfect for busy weeknights, potlucks, or casual family dinners.
The beauty of this recipe is its flexibility: swap blueberries for another fruit, adjust the lemon for extra zing, or experiment with toppings while still keeping it low-fat and simple. Every ingredient contributes to an easy, flavorful dessert that everyone will enjoy.
🛒 Ingredients:
- 3 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch (for thickening)
- 1 box angel food cake mix
- ½ cup unsweetened applesauce
- Zest of 1 lemon
How to Make This Recipe
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Blueberry Filling: In a medium bowl, combine 3 cups of fresh or frozen blueberries, 2 tablespoons lemon juice, 1 tablespoon cornstarch, and the zest of 1 lemon. Toss gently to coat evenly.
- Layer the Fruit: Pour the blueberry mixture into the prepared baking dish, spreading it evenly.
- Add the Cake Mix: Sprinkle 1 box of angel food cake mix evenly over the fruit, ensuring full coverage without pressing down.
- Add Moisture: Spoon ½ cup of unsweetened applesauce over the top, distributing it lightly to keep the topping moist while baking.
- Bake: Place the dish in the oven and bake for 35–40 minutes, or until the top is golden brown and the fruit is bubbling.
- Cool and Serve: Let the Low-Fat Blueberry Lemon Dump Cake cool slightly before serving. Enjoy warm on its own or with a dollop of low-fat yogurt or whipped topping.
Expert Cooking Tips
To get the most out of your Low-Fat Blueberry Lemon Dump Cake, follow these expert tips. First, use fresh or high-quality frozen blueberries to ensure a juicy, flavorful filling. Tossing the berries with cornstarch before adding them to the pan helps the cake achieve the perfect thickened consistency.
For extra lemony brightness, don’t skip the zest—grated directly into the filling, it enhances both flavor and aroma. When spreading the angel food cake mix over the fruit, make sure it’s even, so your Low-Fat Blueberry Lemon Dump Cake bakes uniformly.
If you want a slightly crispier top, lightly spray the surface with non-stick cooking spray or use a small sprinkle of sugar substitute. This cake also freezes beautifully, so you can make a batch ahead and reheat as needed.
Finally, remember that the Low-Fat Blueberry Lemon Dump Cake is flexible—experiment with toppings, like a light glaze or slivered almonds, to suit your taste while keeping it low-fat and simple.
FAQs
What is a dump cake?
A dump cake is an easy dessert where ingredients are “dumped” into a pan and baked without much mixing. This Low-Fat Blueberry Lemon Dump Cake combines fruit, cake mix, and a low-fat topping for a simple, flavorful dessert.
Can I use frozen blueberries for this recipe?
Yes! Frozen blueberries work perfectly and often make the Low-Fat Blueberry Lemon Dump Cake juicier. There’s no need to thaw them before baking.
How can I make this cake low-fat?
Use unsweetened applesauce instead of butter and choose angel food cake mix. These swaps keep the dessert light while still preserving flavor and texture.
Can I bake this in a Dutch oven?
Absolutely. Baking in a Dutch oven works well for this cake, especially if you want even heat distribution and a golden crust.
Can I make a 3-ingredient version?
Yes! For a super-simple version, use blueberry pie filling, angel food cake mix, and a small amount of applesauce for moisture while still keeping it a Low-Fat Blueberry Lemon Dump Cake.
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This Low-Fat Blueberry Lemon Dump Cake proves that a simple, wholesome dessert can still be indulgent and delicious. With just a few easy ingredients and minimal prep, it’s perfect for busy weeknights, family dinners, or special occasions. The combination of juicy blueberries, bright lemon, and a light, fluffy topping makes it a crowd-pleaser every time. Try this recipe to enjoy a quick, customizable, and guilt-free dessert that everyone will love.
Print
Low-Fat Blueberry Lemon Dump Cake
- Total Time: 47 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Bright blueberries and zesty lemon combine for a refreshing low-fat dessert. Applesauce replaces butter for a lightened-up, fruity finish.
Ingredients
🛒 Ingredients:
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon cornstarch (for thickening)
1 box angel food cake mix
½ cup unsweetened applesauce
Zest of 1 lemon
Instructions
📝 Instructions:
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Blueberries: Toss blueberries with lemon juice and cornstarch. Spread in the dish.
- Add Cake Mix: Sprinkle cake mix evenly on top.
- Top with Applesauce: Dot applesauce evenly across the surface.
- Bake: Bake 35–40 minutes, until bubbly and golden.
- Serve: Garnish with lemon zest before serving.
Notes
- Use frozen blueberries straight from the freezer — no need to thaw.
- Sub raspberries for a tangier flavor twist.
- Prep Time: 7 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Low-Fat
- Cuisine: American