Blueberry Lemon Dump Cake
This Blueberry Lemon Dump Cake is a bright, buttery, and incredibly easy dessert made with juicy blueberries and zesty lemon cake mix. With just a few ingredients and no mixing bowls required, this foolproof blueberry lemon dump cake recipe is perfect for beginners, last-minute guests, potlucks, or anytime you want a sweet treat with minimal effort and maximum flavor.
Ingredients
- 1 can 21 oz blueberry pie filling
- 1 –1½ cups fresh or frozen blueberries optional
- 1 box lemon cake mix use dry, not prepared
- ¾ cup unsalted butter melted or thinly sliced
- 1 teaspoon lemon zest optional
- 1 –2 tablespoons sugar optional, if blueberries are tart
- ½ teaspoon vanilla extract optional, if using homemade filling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread blueberry pie filling evenly in the bottom of the dish.
- Sprinkle fresh or frozen blueberries evenly over the filling, if using.
- Sprinkle dry lemon cake mix evenly over the blueberries. Do not stir.
- Drizzle melted butter evenly over the cake mix, or distribute butter slices across the top.
- Sprinkle lemon zest over the top if using.
- Bake uncovered for 40–45 minutes, until the top is golden and the filling is bubbling around the edges.
- Remove from oven and rest for 10 minutes before serving.
Notes
- Dump cakes work best when layered—never mix the ingredients.
- Make sure all cake mix is moistened with butter to avoid dry patches.
- Serve warm for the best texture, especially with ice cream.