Lavender Lemon Blueberry Dump Cake
Darlings, let me introduce you to a dessert that’s as fabulous as it sounds—Lavender Lemon Blueberry Dump Cake!
Yes, I know, it sounds like something you’d order at a five-star spa retreat, but trust me, you can whip this up without even breaking a nail.
This cake is the perfect marriage of zesty lemon, sweet blueberries, and a hint of lavender, which basically makes it the Audrey Hepburn of dump cakes—classy, elegant, and absolutely irresistible.
Now, don’t let the fancy ingredients fool you; this is still a dump cake, which means it’s as easy as…well, dumping things in a pan and calling it a day.
And let’s be honest, who has time for complicated baking when you’ve got a million other things to do?
So, grab your prettiest apron, channel your inner domestic goddess, and let’s make some magic happen—one sweet, floral bite at a time!
Lavender Lemon Blueberry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box lemon cake mix
- 2 cups fresh or frozen blueberries
- 1 tablespoon dried culinary lavender make sure it’s food-grade!
- 1 cup lemon curd
- 1/2 cup unsalted butter melted
- 1/2 cup sugar
- 1 cup water
- - Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the blueberries evenly in the bottom of the dish.
- Sprinkle the dried lavender over the blueberries for that fancy floral touch.
- In a separate bowl, mix the lemon curd with the water until smooth. Pour this mixture evenly over the blueberries.
- Sprinkle the cake mix over the blueberry and lemon curd layer, making sure to cover everything.
- Drizzle the melted butter over the cake mix. Don't worry if it looks uneven—it’s supposed to be rustic (that’s code for lazy).
- Sprinkle the sugar and lemon zest on top for a sweet and tangy finish.
- Bake for 45-50 minutes or until the top is golden and bubbly. Your kitchen will smell like a lavender field, minus the bees.
- Let the cake cool slightly before serving. It’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Diva's Gourmet Touch
Add a Herbal Twist:
Replace half of the lemon curd with chamomile tea for a calming herbal flavor that complements the lavender.
Nutty Crunch:
Sprinkle some chopped almonds or pistachios on top before baking for added crunch and a nutty flavor that pairs beautifully with the lemon and blueberry.
Creamy Dream:
Swap out the lemon curd for a lemon-flavored cream cheese layer to make the cake extra creamy and indulgent.
Presentation Suggestions:
Serve this cake in a delicate floral-patterned dish to match the lavender theme, with a sprig of fresh lavender and a slice of lemon on the side for garnish.
If you’re feeling particularly fancy, a dusting of powdered sugar and a scoop of lavender-infused ice cream will have your guests swooning. And remember, this is a “dump” cake, so a little messiness is part of the charm—just tell everyone it’s artisanal.
Ready to treat yourself to a slice of heaven?
Whip up this Lavender Lemon Blueberry Dump Cake and let the stress melt away with every bite. Trust me, your taste buds will thank you!
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