Blueberry & Lemon Dump Cake
Bringing together a delicate sweet blueberry pie filling with vibrant and beautiful lemon curd in a cake ~ YUM!
Ingredients
- 24 oz homemade pie filling, OR
- 1 22 oz can blueberry pie filling
- 1 cup lemon curd
- 1 box yellow cake mix, butter recipe
- 12 Tbsp butter sliced to ¼"
Instructions
- Preheat oven to 350°
- Pour pie filling evenly into a 9" x 13" baking dish, or 3 qt casserole dish.
- Pipe lemon curd over pie filling, using a butter knife, swirl curd throughout filling.
- Spread dry cake mix evenly over filling then place cut butter over dry mix, covering entire surface.
- Cook on the middle rack of preheated oven for 45-50 minutes, until top is golden brown.
- Allow to cool before serving.