Lemon Blueberry Dump Cake Recipe

If you love bright lemon, juicy blueberries, and super easy baking, this Lemon Blueberry Dump Cake Recipe is about to become your new go-to dessert.

This simple dump cake is my kind of weeknight magic: a cozy cross between a lemon blueberry cobbler and a blueberry lemon cake recipe, made with a boxed lemon cake mix and plenty of fruit. It’s a cheerful lemon blueberry dessert that works for Easter, summer cookouts, church potlucks, or honestly, a random Tuesday when you just need something sweet without a lot of fuss.

I’ve been baking for more than three decades now (I know, my stand mixer has seen some things), and I still appreciate a good shortcut. This lemon cake mix dessert gives you all that homemade flavor without dragging every bowl and whisk out of the cabinet. If you can open a box, melt some butter, and spread fruit in a pan, you’re good.

And just as a fun little data nugget: lemon and blueberry desserts trend up every spring and summer on search engines. So if you’re here because you typed “simple dump cake” or “easy dump cake recipe” into Google, you’re in good company. Let’s make something warm, bubbly, and delicious.

Why You’ll Love This Lemon Blueberry Dump Cake Recipe

• Ridiculously easy. No mixer, no complicated steps—just layer, “dump,” and bake.
• Minimal ingredients. You’ll need a boxed lemon cake mix, butter, and blueberries—plus a couple of pantry basics.
• Perfect texture. The top bakes up like a buttery lemon blueberry cobbler, while the bottom turns into a jammy fruit layer.
• Crowd-pleaser. This blueberry lemon dessert always disappears at potlucks, holidays, and summer BBQs.
• Flexible with ingredients. Works with fresh or frozen blueberries and different brands of lemon cake mix.
• Great make-ahead dessert. You can bake it earlier in the day and rewarm it before serving.
• Pairs beautifully with toppings. Vanilla ice cream, whipped cream, or even Greek yogurt for a “breakfast-y” twist.
• Budget-friendly. Simple pantry items give you a fruit dump cake dessert that feels special without stretching the grocery bill.

Ingredients

Here’s everything you’ll need for this Lemon Blueberry Dump Cake Recipe. I’ll add little notes so you get the best results.

• 1 (21-ounce) can blueberry pie filling

  • This gives you that thick, jammy fruit base. Any major brand works (Comstock, store brand, etc.).

• 2 cups fresh or frozen blueberries

  • Fresh gives the best pop and texture, but frozen works very well—no need to thaw, just use straight from the freezer.

• 1 box (15.25 ounces) lemon cake mix

  • This is the star of your lemon cake mix dessert. Betty Crocker, Pillsbury, or Duncan Hines are all great; just use a standard-size box.

• 1/2 cup (1 stick) unsalted butter, melted

  • Melted butter helps the cake mix form that buttery, crisp topping. Salted butter is fine—just skip the extra pinch of salt below.

• Zest of 1 medium lemon

  • Fresh lemon zest boosts the lemon flavor so it tastes bakery-level, not just like boxed mix.

• 2 tablespoons fresh lemon juice

  • This brightens the blueberries and keeps the dessert from tasting too sweet.

• 1 teaspoon vanilla extract

  • Optional, but it adds a nice warmth against the tangy lemon.

• 2 tablespoons granulated sugar

  • Helps sweeten and thicken the fresh berries, especially if your fruit is a little tart.

• 1/4 teaspoon kosher salt

  • Just a pinch to balance sweetness and enhance flavor. Omit if using salted butter.

• Optional for serving:

  • Vanilla ice cream, whipped cream, or a spoonful of vanilla Greek yogurt

You know what? If you’ve got the fruit and a lemon cake mix, you’re already most of the way there. Everything else is just for extra flavor.

Directions

1. Preheat your oven and prep the pan.
   Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray so the fruit layer doesn’t stick.

2. Mix the blueberry base.
   In the baking dish, add the blueberry pie filling, fresh (or frozen) blueberries, lemon juice, vanilla, granulated sugar, lemon zest, and salt.
   Gently stir everything together right in the pan. Spread it into an even layer. You want the blueberries fairly even so every scoop has a mix of fruit.

3. Add the dry cake mix.
   Sprinkle the lemon cake mix evenly over the top of the fruit. Don’t stir. This is one of the “secrets” of a good simple dump cake—the dry mix will hydrate from the fruit and butter as it bakes.

4. Pour on the melted butter.
   Slowly drizzle the melted butter over the dry cake mix, trying to cover as much of the surface as possible.
   Tip: If you see a few dry spots, you can lightly tap the pan or nudge the dry mix with a spoon to help the butter spread. A few dry patches are okay; they’ll still crisp up in the oven.

5. Bake until golden and bubbly.
   Place the pan on the center rack and bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
   The fruit should be hot and syrupy, and the cake topping should feel set when you tap it with a spoon.

6. Cool slightly before serving.
   Let the dump cake rest for at least 15–20 minutes. This helps the fruit layer set a bit so you don’t have blueberry lava. It’ll still be wonderfully warm for serving.

7. Serve and enjoy.
   Scoop into bowls and top with vanilla ice cream, whipped cream, or yogurt. The contrast of cold topping and warm lemon blueberry baking recipe is just lovely.

Servings & Timing

• Yield: Serves about 10–12 people (depending on portion size)
• Prep Time: About 10 minutes
• Bake Time: 40–45 minutes
• Rest Time: 15–20 minutes
• Total Time: Around 1 hour 10 minutes

So you’re basically looking at a little hands-on time, then you let the oven do the work while you clean up, brew coffee, or wrangle kids and grandkids.

Variations

If you enjoy playing around in the kitchen like I do, here are some fun twists on this lemon blueberry dessert:

• Lemon Berry Medley: Use half blueberries and half raspberries or blackberries for a mixed fruit dump cake dessert.
• Gluten-Friendly Version: Swap in a gluten-free lemon cake mix and check that your pie filling is gluten-free.
• Extra Citrus Punch: Add an additional tablespoon of lemon zest and a teaspoon of lemon extract for a bold lemony kick.
• Cream Cheese Swirl: Dot 4 ounces of softened cream cheese (mixed with 2 tablespoons sugar) over the fruit before adding cake mix.
• Nutty Crunch: Sprinkle 1/2 cup chopped pecans or sliced almonds over the top before baking.
• Almost Breakfast Dump Cake: Cut the sugar to 1 tablespoon and serve warm with vanilla Greek yogurt for a weekend brunch-style blueberry lemon dessert.

Storage & Reheating

One of my favorite things about a dump cake is how well it holds up, especially for busy families.

• Storing in the fridge:
  Let the lemon blueberry dump cake cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Refrigerate for 3–4 days.

• Freezing:
  You can freeze baked dump cake in airtight containers for up to 2 months. I like to freeze it in individual portions so I can heat up a single serving.

• Reheating:

  • Microwave: Warm a portion on a microwave-safe plate or bowl for 30–45 seconds, until heated through.
  • Oven: Reheat the pan (or a portion in a smaller baking dish) at 325°F for about 10–15 minutes. This helps the topping crisp back up.

• Make-ahead tip:
  For gatherings, bake this lemon blueberry dump cake recipe earlier in the day, let it cool, then rewarm briefly before guests arrive. It tastes even better after the flavors settle a bit.

Notes

• Cake mix brands: I’ve tested this with Pillsbury, Duncan Hines, and Betty Crocker. All work well, but some brown a little faster. If your top is getting too dark, tent it loosely with foil for the last 10 minutes.
• Juicy vs. thick fruit layer: If you like a thicker, less runny fruit base, you can stir 1 tablespoon of cornstarch into the pie filling and blueberries before baking.
• Lemon intensity:
  If you’re someone who always wants more lemon (I see you), add extra zest or serve with a squeeze of fresh lemon on top.
• Sweetness level:
  This dessert runs on the sweeter side, like most classic dump cakes. For a less sweet version, cut the sugar in the berries to 1 tablespoon and add a bit more lemon juice.
• Pan size:
  A 9×13 works best, but you can use a slightly smaller casserole dish; just keep an eye on the bake time and give it a few extra minutes if the topping looks pale.

Honestly, my biggest tip? Let it rest. Those 15–20 minutes after baking make a big difference in how everything sets.

FAQs

Can I use only fresh blueberries and skip the pie filling?
Yes, but the texture will be different. For a more cobbler-like lemon blueberry baking recipe, use about 4 cups fresh blueberries, 1/2 cup sugar, and 2 tablespoons cornstarch to help it thicken.

Can I use white or yellow cake mix instead of lemon?
Absolutely. It won’t be as lemon-forward, but you’ll still get a delicious blueberry fruit dump cake dessert. Add extra lemon zest and juice to keep the lemon flavor.

Do I need to thaw frozen blueberries?
No, use them straight from the freezer. Just toss them with the pie filling and other ingredients as written; they may add a couple of minutes to the bake time.

Why is some of my cake mix still dry after baking?
A few dry patches on top are common with any easy dump cake recipe. If it bothers you, you can drizzle an extra tablespoon or two of melted butter on those spots next time or lightly press the mix into the fruit before baking.

Can I make this in a smaller batch?
Yes. Use an 8×8 or 9×9 pan, halve all the ingredients, and start checking for doneness around 30–35 minutes.

How do I know when it’s done?
The top should be golden brown, and you should see the blueberry layer bubbling around the edges. If the center looks very pale, give it another 5–10 minutes.

Is this more like a cake or a cobbler?
It’s a little of both—a classic lemon blueberry dump cake that eats like a cobbler on the bottom and a buttery cake on top.

Can I make this dairy-free?
Yes. Use a dairy-free margarine or vegan butter instead of regular butter, and double-check that your cake mix doesn’t contain milk ingredients.

Conclusion

This Lemon Blueberry Dump Cake Recipe brings together the bright tang of lemon, the sweetness of blueberries, and the comfort of a warm, home-baked dessert—with almost no effort. It’s the kind of simple dump cake you can pull together when you’re short on time but still want something special on the table.

If you try this lemon blueberry dessert, let me know how it turned out—snap a photo, leave a comment, or share your own twist on it. And if you’re in the mood for more easy fruit-forward treats, this is a great starting point for exploring other fruit dump cake dessert ideas with cherries, peaches, or whatever you have in your kitchen.

Lemon Blueberry Dump Cake

This Lemon Blueberry Dump Cake is a bright, jammy, and buttery dessert that tastes like a cross between lemon blueberry cobbler and cake. Made with boxed lemon cake mix, blueberry pie filling, and fresh or frozen blueberries, it comes together in minutes and bakes into a crowd-pleasing treat perfect for any occasion.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

  

1x2x3x

• 1 can blueberry pie filling 21-ounce can
• 2 cups blueberries fresh or frozen; no need to thaw if frozen
• 1 box lemon cake mix 15.25-ounce standard box
• 1/2 cup unsalted butter melted; use salted butter and omit added salt if preferred
• 1 medium lemon zested
• 2 tablespoons lemon juice freshly squeezed
• 1 teaspoon vanilla extract optional
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt omit if using salted butter
• Vanilla ice cream, whipped cream, or vanilla Greek yogurt optional, for serving

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray so the fruit layer doesn’t stick.
• In the prepared baking dish, add the blueberry pie filling, blueberries, lemon juice, vanilla extract (if using), granulated sugar, lemon zest from the medium lemon, and kosher salt. Gently stir everything together right in the pan, then spread into an even layer so the blueberries are distributed evenly.
  1 can blueberry pie filling, 2 cups blueberries, 1 medium lemon, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1/4 teaspoon kosher salt
• Evenly sprinkle the dry lemon cake mix over the top of the fruit mixture. Do not stir; the dry mix will hydrate from the fruit and butter as it bakes.
  1 box lemon cake mix
• Slowly drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. If you see obvious dry patches, you can lightly nudge the mix with a spoon or tap the pan so the butter spreads. A few dry spots are fine.
  1/2 cup unsalted butter
• Place the pan on the center oven rack and bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling. The fruit layer should be hot and syrupy, and the cake topping should feel set when tapped with a spoon.
• Remove the dump cake from the oven and let it rest for 15–20 minutes. This allows the fruit layer to thicken slightly and makes serving easier.
• Scoop the warm lemon blueberry dump cake into bowls and serve with vanilla ice cream, whipped cream, or a spoonful of vanilla Greek yogurt if desired.
  Vanilla ice cream, whipped cream, or vanilla Greek yogurt

Notes

For a thicker, less runny fruit base, stir 1 tablespoon of cornstarch into the pie filling and blueberries before baking. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking. For extra lemon flavor, add more lemon zest or a splash of lemon extract. This dessert is on the sweeter side; reduce the sugar in the berries to 1 tablespoon and add a bit more lemon juice for a less sweet version. Leftovers keep well and reheat nicely in the oven or microwave.

Keyword Blueberry Dessert, dump cake, Easy Dessert Recipe, Lemon Blueberry Dump Cake, Lemon Cake Mix Dessert, Potluck Dessert

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