My Lemon Blueberry Dump Cake is bursting with sweet blueberries and zesty lemon flavor. Made with just three simple ingredients, this effortless recipe delivers a warm, bubbly blueberry filling topped with a buttery, golden lemon cake crust. Perfect for busy weeknights, last-minute gatherings, or when you’re craving a simple yet satisfying treat.
Serve it warm with a scoop of vanilla ice cream or enjoy it on its own—the combination of tart lemon, juicy blueberries, and buttery topping is irresistible! With minimal effort you will have your next favorite dessert baking in the oven.
Jump to:
- Why You Will Love This Blueberry Lemon Dump Cake
- Ingredients
- Substitutions and Variations
- How to Make Lemon Blueberry Dump Cake
- More Recipes You Will Love
- How to Store Blueberry Lemon Dump Cake
- What to Serve with Lemon Blueberry Dump Cake
- Top Tips
- Frequently Asked Questions About Blueberry Lemon Dump Cake
- More Recipes You Will Love
- Lemon Blueberry Dump Cake Recipe
I am sure you know by now that I am a sucker for a simple dessert, and dump cakes are one of the top! If you like simple desserts too, you might want to try my Strawberry Rhubarb Dump Cake, Chocolate Chip Cookie Bars, Easter Bark, Grasshopper Pie, Dirt and Worm Cups, Christmas Cake Mix Cookies or Devil's Food Cake Mix Cookies. And if the Lemon-Blueberry combo is your jam, you need to try our Lemon Blueberry Cookies or our Blueberry and Lemon Scones.
Why You Will Love This Blueberry Lemon Dump Cake
- Easy to Make: This easy dessert recipe has no mixing required—just layer the ingredients, bake, and enjoy.
- Simple Ingredients: Only three pantry-friendly ingredients make this recipe a breeze any time of year.
- Perfect Balance of Flavors: The bright citrusy lemon pairs beautifully with the sweet, jammy blueberries. Best of all the buttery topping adds a light crunchy of a texture and rich flavor.
- Great for Any Occasion: Ideal for potlucks, picnics, holidays, or a cozy night in.
- Customizable: Easily adjust the flavors with different cake mixes or fruit fillings.
Ingredients
With just a few simple ingredients, you’ll have all you need to make this lemon blueberry dump cake recipe.
See the recipe card below for the exact quantities of each ingredient.
- Canned Blueberry Pie Filling: We use canned because it is easier but if you enjoy making it homemade, that is a perfect way to personalize this dessert. I love using 3 cans for extra filling, but you can absolutely use 2 cans and still have a fantastic dessert.
- Box Lemon Cake Mix: Adds that bright citrus flavor.
- Butter, Unsalted: This is essential to give the cake mix its buttery, rich flavor and crunchy top. Salted butter works if that is all you have.
For this recipe, all you need is a 9x13 casserole dish and a spatula.
Substitutions and Variations
Love this lemon blueberry dump cake recipe but want to make it your own? Here are some fun ways to try it next time.
- Fruit Filling: Swap blueberry pie filling with cherry, apple, or mixed berry for a new twist. We love making a strawberry rhubarb dump cake.
- Box of Cake Mix: Try white, vanilla or yellow cake mix if you prefer a milder lemon flavor.
- Butter: Use melted butter and drizzle over the top for even coverage.
- Fresh Berries: Add a handful of fresh blueberries for extra texture and flavor.
- Topping: Sprinkle with chopped nuts or shredded coconut before baking for added crunch, or lemon zest for an extra citrus taste.
How to Make Lemon Blueberry Dump Cake
Check out how easy it is to make this simple dump cake.
Heat oven to 350F and lightly grease a 9x13 baking dish.
Spread cans of blueberry pie filling in the bottom of the pan.
Evenly sprinkle the box lemon cake mix all over the blueberry mixture.
Then top with thin squares of butter on top of the cake mix.
Bake for 25-30 minutes or until bubbling and golden brown.
Serve warm with a scoop of ice cream or on its own.
Hint: Slice cold butter thinly and evenly place it over the cake mix to ensure even baking (note: this your butter is not cold, melted butter works well too).
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How to Store Blueberry Lemon Dump Cake
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: Wrap your container tightly in plastic wrap and foil and your dump cake can last up to 3 months in the freezer.
- Reheating: Thaw overnight and warm up individual portions in the microwave. Alternatively, place aluminum foil on your dish and bake at 350F until warmed through. Broil the top for a minute if needed for crispiness.
What to Serve with Lemon Blueberry Dump Cake
- Iced Coffee or Tea: A refreshing drink to complement the sweet and tangy flavors.
- Irish Coffee with Baileys: The rich, creamy flavors of this coffee cocktail provide a delightful contrast to the sweet and tangy notes of the cake, making it an excellent after-dinner treat.
- Strawberry Scones: A buttery, fruit-filled treat that complements the lemon and blueberry flavors.
- Savoury/Spicy Paring: If serving this dump cake as part of a meal, a savory, spiced dish balances the sweetness, like our chicken enchiladas that is made with our Mexican shredded chicken.
- Strawberry Brownies: A berry-packed dessert duo for an extra indulgent spread.
- Classic Margaritas: A citrusy cocktail that enhances the lemon notes in the cake.
- Chicken Thighs: A simple, flavorful protein if you're making a full dinner before dessert.
- Toppings: Serve with ice cream, lemon curd, blueberry sauce or fresh whipped cream for a lighter option.
Top Tips
Here are some helpful ways to help you make the best lemon blueberry dump cake.
- No Mixing Required: There is no need to mix the layers together, just one after the other, and bake.
- A Light Dusting of Cake Mix: It is normal to see what looks like uncooked cake mix in some areas.
- Use a 9x13 Dish: This size allows for the perfect balance of fruit-to-cake ratio.
- Golden Brown Finish: Bake until the top is bubbly and golden brown for the best texture.
- Rest Before Serving: Let the cake sit for 5-10 minutes after baking to allow the flavors to settle.
Frequently Asked Questions About Blueberry Lemon Dump Cake
Do you have questions about making a lemon blueberry dump cake?
Absolutely. If you are using fresh blueberries, combine them with one tablespoon of cornstarch and ½ cup granulated white sugar in a saucepan and cook them down slightly. This will help to create a slightly jam-like texture similar to canned pie filling.
No, you can swap it with white, vanilla, or yellow cake mix for a slightly different flavor.
Absolutely! Bake it in advance and warm it up just before serving for the best taste and texture.
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Lemon Blueberry Dump Cake Recipe
Equipment
- 9x13 Baking Dish
- Spatula
Ingredients
- 3 20 ounce cans blueberry pie filling
- 1 13.25 ounce box lemon cake mix 375 grams
- 1 stick butter unsalted and cold
Instructions
- Heat oven to 350F and lightly grease a 9x13 baking dish.
- Spread cans of blueberry pie filling in the bottom of the pan.
- Evenly sprinkle lemon cake mix all over the blueberry mixture.
- Then top with thin squares of butter on top of the cake mix.
- Bake for 25-30 minutes or until bubbling and golden brown.
- Serve warm with a scoop of ice cream or on its own.
Notes
- There is no need to mix the layers together, just one after the other, and bake.
- It is normal to get some sections of cake mix that do not incorporate, or look cooked, but the more evenly you spread your layers will help. When serving, they can be mixed in.
- Be sure to use a 9x13, this size allows for the perfect balance of fruit-to-cake ratio.
- You can add lemon zest on top of the pie filling for an additional citrus taste.
- Do not mix the layers prior to baking or it can result in a mushy texture. The butter on top helps to crisp up the cake batter.
- Bake until the top is bubbly and golden brown for the best texture.
- Let the cake sit for 5-10 minutes after baking to allow the flavors to settle.
- Swap for whatever pie filling is your favorite to personalize this recipe.
Nutrition
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Madhu says
Love how simple it is to make with such great flavors!
Eva Filer says
I couldn’t agree more. It is a simple one to take to a party or to make just because 😉
Eva Filer says
This dump cake is the perfect balance of blueberry and lemon, I love it!