Ricotta Lemon Blueberry Dump Cake
This Ricotta Lemon Blueberry Dump Cake is like a slice of summer on a plate—if summer were made of fluffy lemon cake, creamy ricotta, and juicy blueberries! It's the perfect dessert for those days when you want to impress without breaking a sweat (or your mixer).
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
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 350mgFiber: 1gSugar: 23g
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