Fresh, sweet blueberries meet zesty lemon and buttery cake crumble… baked together in ONE pan with only 5 ingredients. This is the kind of dessert that disappears before dinner plates are cleared.
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Servings: 12
Ingredients
- 6 cups fresh blueberries
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon zest, separated
- ½ cup butter (plus 1–2 tablespoons more if needed)
- 1 (15.25 oz) yellow cake mix (Betty Crocker Super Moist recommended)
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
- Mix the berries: In the prepared pan, toss together blueberries, sugar, cornstarch, and 1 tablespoon of lemon zest. Spread evenly.
- Add the cake mix: Sprinkle the dry cake mix evenly over the berry mixture. Scatter the remaining tablespoon of lemon zest over the top and lightly mix into the cake mix with your fingers.
- Layer the butter: Slice butter into ¼-inch thick slices and arrange them evenly over the cake mix so there are no big gaps. (This helps every bite get that buttery crunch.
- Bake: Place in the oven for 45–55 minutes, until bubbly and golden brown.
- Cool & serve: Let cool slightly before serving. Best enjoyed warm with vanilla ice cream.
Pro Tips
- Don’t skimp on butter – every corner should have some to avoid dry spots.
- Make it deeper – use a smaller casserole dish for a thicker, richer cake (add a few extra minutes bake time).
- Freeze it: Cool completely, wrap well, and freeze for up to 3 months.
Nutrition (Per Serving)
- Calories: 294
- Carbs: 53g
- Protein: 2g
- Fat: 9g
- Fiber: 2g
- Sugar: 34g
Flavor Experiments
- Top with whipped cream and fresh lemon slices.
- Serve with a blueberry compote for extra berry flavor.
- Drizzle with white chocolate for a bakery-style twist.
Make It Once, Eat It All Week
- Store in an airtight container in the fridge for 4–5 days.
- Reheat in the oven for a crisp top or microwave for a quick treat.
- Freeze leftovers in individual portions for a ready-to-go dessert.
Learn From Mistakes
- I once sliced the butter too thick and ended up with greasy pools – ¼-inch is the sweet spot.
- Don’t forget the cornstarch! Without it, your blueberry filling will be watery.
FAQ
1. Can I use frozen blueberries?
Yes! Just don’t thaw them first. You may need to add 5–10 minutes to the bake time.
2. Can I make this with a different fruit?
Absolutely, try peaches, raspberries, or mixed berries.
3. What if I don’t have lemon zest?
You can use bottled lemon juice for flavor, but zest gives a brighter, fresher taste.
4. How do I know it’s done?
The filling should be bubbling and the top golden brown.
