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.
Ingredients
- 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.
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