Lavender Lemon Blueberry Dump Cake
This Lavender Lemon Blueberry Dump Cake is like a spa day for your taste buds—zesty lemon, sweet blueberries, and a hint of lavender combine for a dessert that's as relaxing as it is delicious. It's the perfect treat when you want to feel fancy but only have 5 minutes to throw something together.
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
Click here for the Diva's Gourmet Touch!
Nutrition
Calories: 310kcalCarbohydrates: 48gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 320mgFiber: 1gSugar: 28g
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