Ricotta Lemon Blueberry Dump Cake
Oh, darling, do I have a treat for you! If you’ve ever wanted to feel like a gourmet goddess without actually putting in the gourmet effort, this Ricotta Lemon Blueberry Dump Cake is your new best friend.
Picture this: fluffy lemon cake mix, creamy ricotta cheese (because we’re fancy like that), and juicy blueberries all mingling together in one glorious, effortless bake.
It’s like summer decided to throw a party in your mouth, and everyone’s invited!
Now, I know what you’re thinking—“Ricotta? In a cake?” Yes, sweetie, and it’s as dreamy as it sounds.
This cake is proof that even a diva like me, who occasionally burns toast, can whip up something that looks and tastes like a million bucks.
So, slip on your most glamorous apron (or, let’s be real, your comfiest PJs) and get ready to impress yourself and everyone else with this luscious, lemony creation.
Trust me, one bite and they’ll be calling you the Queen of Cakes.
Ricotta Lemon Blueberry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 15.25-ounce lemon cake mix
- 2 cups ricotta cheese
- 3 large eggs
- 1/2 cup unsalted butter melted
- 1 cup milk
- 2 teaspoons lemon zest
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. Consider this your 'oil up the Diva' moment.
- In a large bowl, mix the lemon cake mix, eggs, milk, and melted butter until smooth. If it’s a little lumpy, don’t stress—life’s too short to chase every lump!
- In another bowl, blend the ricotta cheese with the lemon zest and sugar. This creamy mixture is where the magic happens.
- Pour the cake batter into your prepared dish. Dollop the ricotta mixture over the cake batter in random spots like a Diva scattering pearls. Then, gently swirl the ricotta into the batter with a knife for a marbled effect. Scatter the fresh blueberries on top—think of it as bedazzling your cake.
- Pop the dish into the oven and bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow it to cool slightly, because even cakes need a moment to chill.
- Once cooled, dust with powdered sugar for that “just powdered my nose” look.
- Slice and serve warm, preferably with a side of sass.
Notes
Nutrition
Diva's Finishing Flourishes
Almond Delight:
Add 1/2 teaspoon of almond extract to the ricotta mixture for a subtle nutty flavor that pairs beautifully with the lemon and blueberries.
Berry Blast:
Swap out half the blueberries for raspberries for a mixed berry version that’s as colorful as it is delicious.
Citrus Twist:
Use orange zest instead of lemon zest for a different citrusy spin that’ll still have you feeling fancy.
Presentation Suggestions:
Serve your Ricotta Lemon Blueberry Dump Cake on a pretty cake stand surrounded by fresh blueberries and sprigs of mint.
If you’re feeling extra, add a few lemon slices around the plate. This cake is Diva-worthy, so treat it like the star it is!
Ready to dazzle with a dessert that’s as delicious as it is easy?
Try this Ricotta Lemon Blueberry Dump Cake and let your inner Diva shine!
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