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Explore This Is The Summer Dessert I've Been Making On Repeat And I Can't Stop 🫐 with 38,311 views, 1,824 likes, and 365 comments. Experience the impact of this video content that has captured audience attention.

Lemon blueberry dump cake is bright lemon crumble over a jammy blueberry filling bursting with fresh and canned blueberries, finished with a lemon glaze drizzle and fresh whipped cream. The dry lemon pudding mixed into the filling is the secret that thickens everything as it bakes and infuses lemon flavor throughout. This is day three of Dump Cake Week — and the purple blueberry filling peeking through golden lemon crumble with white glaze and whipped cream is one of the most beautiful desserts you'll make this summer. WHAT YOU'LL NEED - Fresh blueberries and blueberry pie filling - Instant lemon pudding mix, sugar, cornstarch - Lemon cake mix, butter, lemon zest for crumble - Powdered sugar and lemon juice for glaze - Heavy whipping cream for whipped topping #lemonblueberry #dumpcake #summerdessert RECIPE — Lemon Blueberry Dump Cake Ingredients: • 2 cups fresh blueberries • 21 oz can blueberry pie filling • 1 package instant lemon pudding mix (3.4 oz), dry • 2 tbsp sugar • 1 tbsp cornstarch • 1 box lemon cake mix • ¾ cup butter, melted • 1 tbsp lemon zest • 1 cup powdered sugar • 3 tbsp fresh lemon juice • 1.5 cups heavy whipping cream • 2 tbsp powdered sugar for whipped cream Instructions: 1. Preheat oven to 350°F. Grease a 9x13 baking dish. 2. Combine fresh blueberries, blueberry pie filling, dry lemon pudding mix, sugar and cornstarch in the dish. Stir gently and spread evenly. 3. Mix lemon cake mix with melted butter until crumbly. Add lemon zest and mix briefly. 4. Sprinkle lemon crumble evenly over the blueberry filling. 5. Bake 45-55 minutes until crumble is deep golden and filling is bubbling around edges. Cool 10-15 minutes. 6. Whisk powdered sugar and lemon juice until smooth. Drizzle over warm dump cake in a slow zigzag. 7. Whip heavy cream and powdered sugar to stiff peaks. Add dollops over the top right before serving. Tips: ★ Dry pudding powder mixed into the filling thickens it as it bakes and infuses lemon flavor throughout. ★ Cornstarch helps fresh blueberries set up properly so the filling isn't watery. ★ Add the glaze while still slightly warm — it soaks in slightly and looks gorgeous.

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