Lemon Blueberry Breakfast Dump Cake
Darling, let me tell you, mornings and I have a complicated relationship. They’re clingy, loud, and demand coffee before I can even think about being fabulous.
But this Lemon Blueberry Breakfast Dump Cake? It’s a total game-changer.
Imagine a fluffy lemon cake hugging juicy blueberries, all baked to golden perfection. It’s like sunshine in a dish, minus the SPF.
The best part? You don’t need to be wide awake to make it. You just dump, stir, bake, and voilà —you’ve got a breakfast that looks (and tastes) like you spent hours being a domestic goddess. Pair it with your favorite mug of caffeine, and you’re basically ready to conquer the day—or at least survive until lunch.
So go ahead, darling, put on that robe, grab a fork, and embrace the sweet, citrusy goodness. Mornings might never be your best friend, but with this cake, they’re at least tolerable.
 Trust me—this one’s worth getting out of bed for.
Lemon Blueberry Breakfast Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 2 cups fresh blueberries nature’s little blue jewels
- 1 box lemon cake mix because mornings don’t need from-scratch stress
- 1 cup quick oats so you can call it “healthy-ish”
- 1 cup milk cow, oat, almond—dealer’s choice!
- 1/2 cup melted butter aka liquid gold
- 1 tablespoon lemon zest get ready to zest with the best
- 1 teaspoon vanilla extract because it’s a cake, not a science experiment
Instructions
- Preheat that oven to 350°F (175°C). Consider this your warm-up—it’s the only workout we’re doing today.
- Scatter the blueberries evenly in a 9x13 inch baking dish like a sprinkle fairy spreading joy.
- In a bowl, toss together the cake mix, oats, milk, melted butter, lemon zest, and vanilla. Stir until it’s a gooey, fragrant mess of happiness.
- Pour the mixture over the blueberries like you’re tucking them into a delicious blanket. Spread it evenly—no blueberry left behind!
- Bake for 45-50 minutes, or until the top is gloriously golden brown and smells like sunshine.
- Let it cool for a few minutes (or dive in immediately—who are we kidding?). Serve and enjoy the breakfast of champions!
Notes
Nutrition
Diva's Terrific Tweaks
Add Poppy Seeds:
A tablespoon of these tiny little specks will take this cake from delicious to diva-level lemon-poppy glory.
Lemon Glaze:
Drizzle on a simple glaze of powdered sugar and lemon juice for that “I’m-so-fancy” finish.
Coconut Addition:
Stir in 1/2 cup shredded coconut, and suddenly your cake has vacation vibes.
Presentation Suggestion:
Serve in a rustic wooden tray lined with a cheery yellow tea towel—bonus points if you manage to brew some coffee without spilling it everywhere.
Top each serving with a dollop of whipped cream and a few extra blueberries, because breakfast is better with toppings that make your plate look like a Pinterest board.
Feeling a little extra this morning?
Try this Lemon Blueberry Breakfast Dump Cake and prove to the world (or just your kitchen) that you’re a morning person—at least for cake!
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