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Lemon Blueberry Dump Cake Recipe
A bright, cozy Lemon Blueberry Dump Cake Recipe that tastes like a sunny afternoon and comes together with almost no effort at all.
Full Recipe Introduction
Let me explain what we’re making here. This Lemon Blueberry Dump Cake Recipe is a simple fruit dump cake dessert that uses lemon cake mix, sweet blueberries, and melted butter to create something halfway between a lemon blueberry cobbler and a buttery cake. You literally “dump” the ingredients into a baking dish—no mixer, no fancy tools—bake it, and you’re done.
I first started making easy dump cake recipes in the late ’90s when my kids were little and I needed a quick dessert for church potlucks and school events. This blueberry lemon dessert became a regular on our table because it’s fresh and bright but still comforting and familiar. If you love the classic combo of lemon and blueberry, this will feel like an old friend.
What makes this lemon blueberry dessert special is the balance: tart lemon, jammy blueberries, and that golden, slightly crisp top from the lemon cake mix and butter. It tastes like you fussed for hours, but your kitchen stays pretty clean and your hands stay mostly free.
From a “healthier-ish” angle, you get plenty of fruit, and you can easily tweak it: use less sugar, pick a lighter cake mix, or serve it with Greek yogurt instead of ice cream. It’s not a health food, but it’s a more wholesome feeling dessert than a heavy frosted cake.
I love baking this lemon blueberry dump cake in the spring and summer when blueberries are everywhere, but honestly, with good canned or frozen fruit, it’s a year-round winner. It’s the kind of lemon blueberry baking recipe you pull out when you’re short on time but still want something that feels homemade and full of love.
Why You’ll Love This Lemon Blueberry Dump Cake Recipe
- Minimal prep: no mixer, no fancy tools, just a baking dish and a spoon.
- Uses pantry staples: lemon cake mix, butter, and blueberries you probably already have.
- Crowd-pleaser flavor: bright lemon and sweet blueberry taste like a bakery-style blueberry lemon cake recipe.
- Easy to scale: double it for a big family gathering, halve it for a small household.
- Flexible ingredients: use fresh, frozen, or canned blueberries and regular or gluten-free lemon cake mix.
- Great texture: juicy, jammy fruit layer with a crisp, buttery topping—like a lemon blueberry cobbler and cake in one.
- Make-ahead friendly: bakes well, reheats well, and tastes great the next day.
- Perfect for any season: fresh in summer, cozy and comforting in winter.
Ingredients for Lemon Blueberry Dump Cake
Here’s what you’ll need for this simple dump cake. Measurements are for a 9×13-inch baking dish.
- 2 cans (21 ounces each) blueberry pie filling
- You can replace with 5–6 cups fresh or frozen blueberries tossed with ½ cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice.
- 1 box (15.25 ounces) lemon cake mix
- Any brand works—Betty Crocker, Duncan Hines, or your store brand. Use gluten-free lemon cake mix if needed.
- ½ cup (1 stick / 113 g) unsalted butter, melted
- Salted butter works too; just skip any extra salt.
- 1 tablespoon fresh lemon zest
- Gives that bright, real-lemon flavor that makes this taste like homemade.
- 1 tablespoon fresh lemon juice (optional, but nice for extra tang)
- 1 teaspoon vanilla extract (optional, for a warm bakery aroma)
- Pinch of salt
- Helps balance the sweetness, especially if you’re using very sweet pie filling.
- ½ cup sliced almonds, chopped pecans, or shredded coconut (optional topping)
- Adds crunch and a little texture contrast on top.
A few quick ingredient tips:
- If you’re using frozen blueberries instead of pie filling, don’t thaw them; they bake up beautifully from frozen.
- If your lemon cake mix is very sweet, adding extra zest and a bit more lemon juice keeps the flavor bright, not cloying.
- I like unsalted butter here so I can control the salt, but I’ve used salted plenty of times when that’s what I had.
How to Make This Lemon Blueberry Dump Cake Recipe
-
Preheat the oven and prep your pan.
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps the fruit not stick to the corners. -
Layer the blueberries.
Spread the blueberry pie filling evenly over the bottom of the dish. If you’re using fresh or frozen berries, toss them in a bowl with sugar, cornstarch, and lemon juice first, then pour them in. You want a nice, even fruit layer. -
Add lemon zest and vanilla.
Sprinkle the lemon zest over the blueberries. If using vanilla, drizzle it over as well. Gently stir just the fruit layer so the zest and vanilla are scattered throughout, but don’t stress—this is a relaxed recipe. -
Sprinkle on the cake mix.
Open the lemon cake mix and sprinkle it evenly over the fruit. Try to cover the blueberries from edge to edge. Don’t stir. The magic of a simple dump cake is that the dry mix sits on top and turns into that golden crust in the oven. -
Add the salt and optional crunch.
Sprinkle a small pinch of salt over the dry mix—this feels odd, but it helps the flavor. If you’re adding nuts or coconut, scatter them over the top now. -
Pour over the melted butter.
Slowly drizzle the melted butter over the entire surface. Try to cover as much of the cake mix as you can. Some dry spots are okay; they’ll pick up moisture from the fruit beneath and form little crunchy bits. That’s part of the charm. -
Bake until golden and bubbly.
Place the dish on the middle rack and bake for 40–50 minutes. The top should be golden brown and the blueberry layer should be bubbling around the edges. If your oven runs hot, start checking around 35 minutes. -
Cool slightly before serving.
Let the lemon blueberry dump cake rest for at least 15–20 minutes. This helps the fruit set a bit so it’s easier to scoop. Serve warm with vanilla ice cream, whipped cream, or even a scoop of plain Greek yogurt if you want a lighter touch.
You know what? This is one of those desserts that looks a little rustic, and that’s exactly how it should be. Don’t worry if the top is uneven or a few blueberries peek through—that’s part of the homey feel.
Servings & Timing
- Yield: About 10–12 servings (more if you’re serving small squares at a potluck)
- Prep Time: 10 minutes
- Bake Time: 40–50 minutes
- Rest Time: 15–20 minutes before serving
- Total Time: About 1 hour 10 minutes
For weeknights, I love that it’s 10 minutes of hands-on time and the oven does the rest while you clean up the kitchen or finish dinner.
Easy Variations on This Lemon Blueberry Dessert
- Lemon Berry Medley: Replace half the blueberries with raspberries or blackberries for a mixed berry lemon dump cake.
- Sugar-Lighter Version: Use no-sugar-added blueberry pie filling and a “lighter” lemon cake mix, and reduce the butter to 6 tablespoons.
- Gluten-Free Lemon Blueberry Dump Cake: Use a certified gluten-free lemon cake mix and double-check your pie filling label.
- Lemon Cream Cheese Swirl: Drop small spoonfuls of softened cream cheese (mixed with a little sugar and vanilla) over the fruit layer before adding cake mix.
- Crumble Topping Twist: Stir ½ cup oats into the dry cake mix for a more cobbler-style, rustic topping.
- Meyer Lemon Upgrade: Use Meyer lemon zest and juice for a softer, slightly floral lemon flavor.
Storage & Reheating Tips
This type of fruit dump cake dessert keeps surprisingly well, which makes it great for small households or “bake once, enjoy for days” situations.
- Room temperature: If your kitchen is cool, you can keep leftovers (covered) at room temperature for up to 1 day.
- Refrigerator: Store in an airtight container, or cover the baking dish tightly, for 3–4 days. The top softens a bit, but the flavors deepen.
- Freezer: Chill the cake completely, then wrap individual portions in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
To reheat:
- Single servings: Microwave 30–45 seconds until warm.
- Larger portions: Place in a 300°F (150°C) oven for 10–15 minutes to re-crisp the top a little.
For make-ahead, you can:
- Assemble the blueberry layer and keep it covered in the fridge for up to 24 hours.
- Right before baking, add the dry lemon cake mix and butter, then bake as directed.
I don’t recommend assembling the full dessert with the cake mix on top and letting it sit for hours before baking; it can get soggy.
Notes from My Kitchen
- If your blueberry pie filling is very sweet, don’t skip the lemon zest and pinch of salt. They keep this lemon blueberry dessert tasting bright, not heavy.
- When sprinkling the cake mix, I like to gently break up any big clumps with my fingers so it bakes more evenly.
- If you want more of a true lemon blueberry cobbler vibe, use slightly less cake mix (about ¾ of the box) and add a handful of oats on top. It bakes up a bit softer and more spoonable.
- This is a forgiving recipe—if you’re short on pie filling, throw in a handful of extra fresh berries or even some sliced strawberries.
- Let kids or grandkids help with the “dumping” part. It’s a low-stress way to get them comfortable in the kitchen.
Frequently Asked Questions
1. Can I use fresh blueberries instead of pie filling?
Yes. Use about 5–6 cups fresh blueberries tossed with ½ cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. The texture is a bit looser, more like a classic cobbler.
2. Can I make this Lemon Blueberry Dump Cake Recipe with frozen blueberries?
Absolutely. Use frozen berries straight from the freezer, not thawed, and stir them with sugar, cornstarch, and lemon juice just like fresh. You may need a few extra minutes of bake time.
3. Do I have to melt the butter, or can I slice it on top?
You can slice cold butter very thin and lay it over the cake mix, but melted butter usually gives a more even, golden topping with fewer dry patches.
4. How do I keep the top from being powdery in spots?
Try to drizzle the melted butter as evenly as you can and bake until you see bubbling around the edges. If a small area is still a little powdery, you can gently press it down with a spoon right when it comes out of the oven.
5. Can I use a different cake mix flavor?
Yes—yellow cake mix or white cake mix both work and give more of a classic blueberry dump cake. Lemon cake mix just really lifts the flavor and makes it a true blueberry lemon dessert.
6. Is this Lemon Blueberry Dump Cake Recipe good served cold?
It’s best warm or at room temperature, but I’ve eaten it chilled from the fridge and still enjoyed it, especially with a spoonful of vanilla yogurt.
7. Can I make a smaller batch?
Yes. Use an 8×8-inch dish or similar, 1 can of pie filling, half a box of cake mix, and 4 tablespoons butter. Bake time will be a little shorter—start checking at 30–35 minutes.
8. What should I serve with this lemon cake mix dessert?
Vanilla ice cream, whipped cream, or lemon sorbet are all lovely. For a lighter twist, serve it with Greek yogurt and a drizzle of honey for brunch.
Conclusion
This Lemon Blueberry Dump Cake Recipe is the kind of dessert that makes people think you’ve been baking all afternoon, when really you spent about as much time as it takes to make a cup of coffee. It’s bright with lemon, full of juicy blueberries, and has that cozy, “come sit and chat” feeling baked right in.
If you try this lemon blueberry dessert, I’d love to hear how it turned out for you—tell me if you made any fun twists or served it at a special gathering. And if you enjoy easy fruit desserts, you might like trying a peach or cherry dump cake next, built on the same simple method with different flavors.
Lemon Blueberry Dump Cake
Ingredients
- 2 cans blueberry pie filling 21 ounces each; see note below for fresh or frozen blueberries
- 1 box lemon cake mix 15.25 ounces; any brand, regular or gluten-free
- 1/2 cup unsalted butter melted (1 stick / 113 g); salted butter also works
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon lemon juice fresh; optional, for extra tang
- 1 teaspoon vanilla extract optional
- salt pinch, to balance sweetness
- 1/2 cup sliced almonds, chopped pecans, or shredded coconut optional topping, for crunch
- 5-6 cups fresh or frozen blueberries optional substitution for pie filling; toss with sugar, cornstarch, and lemon juice below
- 1/2 cup granulated sugar for fresh/frozen blueberry option
- 2 tablespoons cornstarch for fresh/frozen blueberry option
- 1 tablespoon lemon juice for fresh/frozen blueberry option
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to help keep the fruit from sticking.
- If using canned blueberry pie filling, spread the 2 cans evenly over the bottom of the prepared baking dish. If using fresh or frozen blueberries, toss 5–6 cups berries with 1/2 cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice in a bowl, then pour the mixture into the baking dish and spread into an even layer.2 cans blueberry pie filling, 5-6 cups fresh or frozen blueberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
- Sprinkle the lemon zest evenly over the blueberry layer. Drizzle the vanilla extract over the top, and add the 1 tablespoon lemon juice if using. Gently stir just the fruit layer so the zest and vanilla are scattered throughout without fully mixing everything together.1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Open the lemon cake mix and sprinkle it evenly over the blueberries from edge to edge. Do not stir. Break up any large clumps of dry mix with your fingers so it bakes more evenly.1 box lemon cake mix
- Sprinkle a small pinch of salt evenly over the dry cake mix to balance the sweetness. If using nuts or shredded coconut, scatter them evenly over the top for added crunch and texture.salt, 1/2 cup sliced almonds, chopped pecans, or shredded coconut
- Slowly drizzle the melted butter evenly over the entire surface of the cake mix, trying to moisten as much of the dry mix as possible. Some small dry patches are fine; they will absorb moisture from the fruit and create crisp, crunchy bits as they bake.1/2 cup unsalted butter
- Place the baking dish on the middle oven rack and bake for 40–50 minutes, or until the top is golden brown and the blueberry layer is bubbling around the edges. If your oven runs hot, begin checking for doneness at about 35 minutes.
- Remove the dump cake from the oven and let it rest for 15–20 minutes so the fruit layer can thicken slightly. Serve warm, plain or with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Notes
- Lemon Berry Medley: Replace half the blueberries with raspberries or blackberries.
- Sugar-Lighter Version: Use no-sugar-added pie filling, a lighter cake mix, and reduce butter to 6 tablespoons.
- Gluten-Free: Use certified gluten-free lemon cake mix; verify pie filling ingredients.
- Lemon Cream Cheese Swirl: Dot softened cream cheese mixed with a little sugar and vanilla over the fruit before adding the cake mix.
- Crumble Topping Twist: Stir 1/2 cup oats into the dry cake mix for a cobbler-style topping.
- Meyer Lemon: Use Meyer lemon zest and juice for a softer, floral lemon flavor. STORAGE & REHEATING:
- Room temperature: Keep covered for up to 1 day if the kitchen is cool.
- Refrigerator: Cover tightly or store in an airtight container for 3–4 days.
- Freezer: Cool completely, wrap portions well, and freeze up to 2 months.
- Reheat single servings in the microwave for 30–45 seconds; larger portions in a 300°F (150°C) oven for 10–15 minutes to re-crisp the top. MAKE-AHEAD:
- You can assemble the blueberry layer up to 24 hours in advance and refrigerate. Add cake mix and butter just before baking. Do not fully assemble and let sit for hours, or the topping can get soggy. KITCHEN NOTES:
- If your blueberry pie filling is very sweet, the lemon zest and pinch of salt are important to keep the dessert bright.
- For a softer, more cobbler-like texture, use about 3/4 of the cake mix and add a handful of oats on top.
- This recipe is forgiving: if short on pie filling, add extra fresh berries or a few sliced strawberries.
- It’s a great recipe for kids to help with since it’s mostly layering and sprinkling.
