5-Ingredient Lemon Blueberry Dump Cake
A lazy lemon blueberry dump cake that comes together with just a handful of pantry staples and zero mixing. The fruit layer bubbles up around the buttery, golden cake mix, so every bite is part crisp, part jammy.
It is the kind of dessert you make when you need something warm and cozy on the table in under an hour, and nobody needs to know how easy it was.
What Makes This One a Weeknight Winner
The lemon and blueberry pair like they were meant to be, sharp and sweet without one bullying the other. Lemon cake mix on top tastes like a buttery shortbread crust once it soaks up the fruit juices and the melted butter.
I keep coming back to this version because the lemon pie filling underneath keeps the whole thing from tasting like a sugar bomb. You get enough brightness that you do not need a separate sauce.
Ingredients
- 21 oz can blueberry pie filling: look for one with whole berries for the nicest texture
- 21 oz can lemon pie filling: lemon curd works here too and makes it a little richer
- 15.25 oz box lemon cake mix: yellow or white cake mix will also do the job
- 1/2 cup (1 stick) unsalted butter, melted: salted butter is fine, just skip any extra salt in the dry mix
- Zest of 1 small lemon: optional but brightens the whole dish
Variations / Substitutions
- Fresh blueberries: use 2 cups fresh blueberries tossed with 2 tbsp sugar and 1 tbsp cornstarch instead of the canned blueberry filling
- Lemon curd: swap the lemon pie filling for an equal amount of lemon curd for a silkier, more tart layer
- Cake mix: vanilla, butter golden, or white cake mix all work. The lemon note will be milder but still delicious.
- Dairy-free butter: stick style plant butter melted works just fine
If you like this kind of no-fuss dessert, you will probably enjoy peach dump cake too.
How to Make Lemon Blueberry Dump Cake
Step 1: Layer the Fruit Fillings
Preheat your oven to 350°F (175°C). Spread the 21 oz can of blueberry pie filling evenly in the bottom of a 9×13 inch baking dish. Spoon the 21 oz can of lemon pie filling on top and gently swirl them together with the back of a spoon. You are not looking for a uniform color, just ribbons of lemon through the blueberry so each scoop gets both.
Step 2: Top with Cake Mix and Butter
Sprinkle the entire box of lemon cake mix evenly over the fruit. Do not stir it in, just let it sit on top in a loose, even layer. Slowly pour the 1/2 cup melted butter over the dry cake mix, trying to cover as much of the surface as you can. Some dry spots are okay, the butter will spread as it bakes.
Step 3: Bake Until Golden and Bubbly
Scatter the lemon zest over the top. Slide the dish into the preheated oven and bake for 40 to 45 minutes. The edges should be deeply bubbling and the top should be a patchwork of golden brown crisp bits. Let it cool on a wire rack for 10 minutes before serving so the filling sets up slightly.
Step 4: Spoon and Serve Warm
Scoop big spoonfuls straight from the dish, trying to get some of that crisp top, the cakey middle, and the jammy fruit in every bite. Serve warm while the butter is still fragrant and the fruit is glossy.
Tips for the Best Dump Cake
- Blot excess syrup from the blueberry pie filling with a paper towel if it looks especially wet, so the bottom layer does not turn soupy.
- Cut the butter into thin slices and arrange them over the cake mix instead of pouring melted butter if you prefer more even browning.
- Bake on a rimmed baking sheet to catch any drips. The fruit bubbles up and can spill over the edge.
Bake times by pan size:
| Pan Size | Bake Time at 350°F |
|---|---|
| 9×13 inch | 40 to 45 minutes |
| 8×8 inch (halved recipe) | 30 to 35 minutes |
| 10 inch cast iron skillet | 35 to 40 minutes |
Storing Leftovers
- Refrigerate: cover the dish and refrigerate for up to 4 days. The topping softens but the flavor gets even better.
- Reheating: warm individual portions in the microwave for 30 to 45 seconds, or in a 300°F oven for 10 minutes to re-crisp the top.
What to Serve with Lemon Blueberry Dump Cake
Vanilla ice cream is the obvious move, the cold cream melts into the warm fruit and cuts the sweetness. A dollop of lightly sweetened whipped cream works too, the airy texture keeps things light. For a slightly tangy contrast, try a spoonful of plain Greek yogurt on top.
Frequently Asked Questions
Can I use fresh blueberries?
Yes. Toss 2 cups of fresh blueberries with 2 tablespoons of sugar and 1 tablespoon of cornstarch, then layer them into the dish before adding the lemon pie filling on top.
What if I cannot find lemon cake mix?
A box of yellow or white cake mix is a great substitute. Stir in 2 teaspoons of lemon zest into the dry mix before sprinkling it on for extra brightness.
Can I make this dump cake ahead of time?
You can assemble the fruit layer and store it covered in the fridge for up to 4 hours. Add the cake mix and butter right before baking, otherwise the topping will get soggy.
How do I know when it is truly done?
The top should be golden brown in patches, and the fruit juices should be bubbling thickly around the edges. An instant read thermometer stuck into the center should read at least 200°F.
Lemon Blueberry Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. Spread blueberry pie filing in a 9×13 dish, spoon lemon pie filling on top, and swirl gently.
- Sprinkle cake mix evenly over the fruit, then drizzle melted butter slowly over the top.
- Scatter lemon zest on top and bake 40 to 45 minutes until bubbly and golden.
- Cool 10 minutes, then spoon into bowls and serve warm.
