Real Housemoms · by Aubrey
Blueberry Dump Cake
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 8%
CARBS 70G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER37G TOTAL SUGAR
FAT 17G36% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple dump cake with blueberries, lemon zest, butter, and cake mix baked together until bubbling and golden. Easy and comforting.
dessertamericanbaked good🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Real Housemoms →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups fresh blueberries ((or 32 ounces frozen blueberries, thawed))
- 1 tablespoon fresh lemon juice
- 13.25 ounces vanilla cake mix ((1 box))
- 1/2 cup unsalted butter (melted)
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 8%
CARBS 70G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC31G OTHER37G TOTAL SUGAR
FAT 17G36% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 479mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.