Lemon Blueberry Breakfast Dump Cake
Start your morning with a zingy kick of lemon, a burst of blueberry goodness, and a cake that’s so easy to make, you can practically do it in your pajamas. This breakfast dump cake is proof that dessert for breakfast is not just acceptable—it’s downright genius.
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
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Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gFiber: 2g
Tried this recipe?Let us know how it was!