Lemon Blueberry Dump Cake
A bright, cozy lemon blueberry dump cake made with lemon cake mix, juicy blueberries, and melted butter. Minimal prep, big flavor—like a cross between a cobbler and a buttery 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
SERVINGS & TIMING: Yield about 10–12 servings. Prep Time: 10 minutes. Bake Time: 40–50 minutes. Rest Time: 15–20 minutes.
VARIATIONS:
- 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.
- 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.
Nutrition
Calories: 350kcal
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