Lemon Blueberry Dump Cake

Name: Lemon Blueberry Dump Cake
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup oat milk; 1/4 cup vegetable oil; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3 cups fresh blueberries; 1 1/4 cups water; 1/2 cup brown sugar

Easy dump cake with fresh blueberries and bright lemon flavor, minimal mixing required.

45 min · Beginner · 300 cal · 4g protein · $1.50/serving · American

Vegan Budget-Friendly Comfort Food

45minutes

8servings

300calories

4gprotein

$1.50per serving

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Ingredients (serves 8)

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup oat milk
1/4 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon lemon zest
3 cups fresh blueberries
1 1/4 cups water
1/2 cup brown sugar

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Instructions

1
Preheat oven to 350 degrees F and lightly oil a 9x13 baking dish.
2
Whisk flour, sugar, baking powder, and salt, then mix in oat milk, oil, lemon juice, and zest.
3
Spread batter evenly in the prepared dish.
4
Scatter blueberries over batter.
5
Mix water and brown sugar, pour evenly over blueberries without stirring.
6
Bake for 35-40 minutes until cake is set and syrup bubbles around edges.