Make this Blueberry Lemon Dump Cake for a seriously easy dessert that will impress friends and family. Just layer the ingredients in a pan and bake — no stirring required.
Why You’ll Love This Lemon Blueberry Dump Cake
This blueberry lemon dump cake is a shortcut-friendly dessert that delivers big flavor with almost no effort. Using canned blueberry pie filling saves time while lemon zest brightens the berries, and simple pantry ingredients come together to form a golden, slightly crunchy top reminiscent of a cobbler. It’s a great summer dessert and works well for potlucks, family dinners, or an easy weeknight treat.
- Very quick to prepare — about 5 minutes of hands-on time
- Minimal ingredients and simple steps
- Bright lemon flavor complements the sweet blueberries
- Butter and cake mix form a crisp, cobbler-like crust
- Kid-friendly and crowd-pleasing
Ingredients Information and Substitutions
- Canned blueberry pie filling — This recipe is built around pie filling for convenience and the syrup it provides, which keeps the dessert moist and saucy.
- Vanilla cake mix — A boxed cake mix is a useful shortcut here; you can also use white or yellow cake mix depending on preference.
- Lemon zest — Adds a fresh, citrusy pop. Use one large lemon for the zest amount indicated.
- Walnuts — Chopped walnuts add texture and a toasty note. Pecans or sliced almonds are good alternatives.
- Butter — Salted butter cut into small pats melts over the top and helps create a crisp, slightly cakey crust.
How To Make Blueberry Dump Cake
Step 1: Prepare the pan and fruit layer
Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray. Spread two 20-ounce cans of blueberry pie filling in an even layer across the bottom of the pan. Sprinkle the lemon zest evenly over the pie filling.
Step 2: Add the dry layer
Sprinkle a full box of vanilla cake mix evenly over the blueberry layer so the berries are completely covered. Scatter 1/2 cup of chopped walnuts across the cake mix for crunch.
Step 3: Top with butter and bake
Cut 1 stick of salted butter into small pats. Arrange the butter pieces evenly across the top of the cake mix so they will melt and soak into the dry mix while baking. Bake for about 1 hour, checking once or twice — if the top is browning too fast, loosely cover with foil. Let the dump cake cool slightly before serving so the filling can set a bit.
Frequently Asked Questions
Can I use fresh blueberries?
This recipe is written for canned blueberry pie filling because the syrup helps the texture and filling set. If you prefer fresh blueberries, cook them down with sugar and a little cornstarch to create a thicker filling before using.
Can you freeze dump cake?
Freezing is not recommended; the texture changes after freezing and thawing and the crust can become soggy.
Do you refrigerate dump cakes?
You don’t have to refrigerate this dessert. If you prefer it chilled, store leftovers in the refrigerator and serve cold or at room temperature.
How long does blueberry dump cake last?
Store leftovers in an airtight container at room temperature for 3–4 days, or refrigerate to extend freshness slightly.
Can you make dump cake ahead of time?
Yes — you can bake it a day ahead. Cool completely before covering to help prevent the crust from becoming soggy.
What goes with dump cake?
A scoop of vanilla ice cream is a classic pairing. Coffee or a dollop of whipped cream also complement the flavors nicely.
Tips for Success
- Grease the pan well with cooking spray to prevent sticking.
- Layer evenly: Distribute the pie filling, cake mix, nuts, and butter as evenly as possible to ensure consistent baking.
- Do not stir: Keep the layers separate; the texture depends on that layered structure.
- Butter placement: Cut the butter into small pats and space them evenly so it melts uniformly into the dry mix.
- Check the top while baking: If it darkens too quickly, tent loosely with foil.
- Storage: Leftovers keep 3–4 days covered at room temperature or chilled if you prefer.
Other Easy Cake Recipes to Try
-
Icebox S’mores Cake -
Piña Colada Pineapple Dump Cake -
The Best Chocolate Overload Cake -
Easy Coconut Cake
Recipe
Blueberry Lemon Dump Cake
Author: Jessy Freimann
Yield: 10 servings
Prep time: 5 minutes | Cook time: 1 hour | Total time: 1 hour 5 minutes
Ingredients
- Cooking spray
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 box vanilla cake mix
- 1/2 cup chopped walnuts (or pecans/almonds)
- 1 stick salted butter, cut into small pats
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray.
- Spread the blueberry pie filling in an even layer across the bottom of the pan. Sprinkle the lemon zest over the filling.
- Sprinkle the cake mix evenly over the blueberry layer. Scatter the chopped walnuts on top of the dry mix.
- Place pats of butter evenly over the cake mix so they cover the surface.
- Bake for about 1 hour, checking once or twice; if the top browns too quickly, tent with foil. Allow to cool slightly before serving.
Notes & Tips
- Do not stir the layers — keeping them separate creates the best texture.
- Cut the butter into small pieces so it melts evenly into the cake mix.
- Store leftovers covered at room temperature for 3–4 days or refrigerate if you prefer it cold.
Nutrition (approx.)
Per serving: 312 kcal; 43 g carbohydrates; 15 g fat; 3 g protein. Nutrition values are estimates and will vary by ingredients used.