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Our Lemon Blueberry Dump Cake is a super quick and easy 3-ingredient dessert recipe! Just 5 minutes of prep and 3 ingredients for the ultimate dump cake. Serve it warm with a scoop of vanilla ice cream!
We love to bake but our favorite baked recipes are probably the kind that are easy to prepare and hard to get wrong.
That’s where this dump cake recipe comes in. What could be easier? It’s just three simple ingredients with an optional 4th ingredient to add a little pizazz.
Like most people, I love a good cake. But, like I said, I love easy to prep desserts and that means we often start with a box mix, like you see with our pumpkin crunch cake, chocolate strawberry dump cake, and chocolate pudding dump cake!
This lemon blueberry dump cake is perfect for spring or summer with that classic combo of lemon and blueberry. Plus, it bakes up in a 9×13 dish so it’s great for feeding a crowd or sharing with friends and family.
What is a Dump Cake?
The name for this comes from how the cake is prepared, which is basically just dumping the ingredients into a baking dish and baking!
Dump cakes come in all sorts of varieties, especially the fruity kind like this lemon blueberry dump cake. But you could just as easily swap the blueberry pie filling for a different filling like strawberry, raspberry, or cherry! The cake mix flavor can also be swapped out, making dump cakes endlessly versatile.
This lemon blueberry dump cake is a bit like a mix between a cake and a cobbler or crumble. Dessert is so quick and easy with this dump cake recipe!
What We Love About This BLUEBERRY DUMP CAKE Recipe:
- Easy: Definitely the best part to any dump cake recipe is just how simple it is to prepare. Dump it in the baking dish, and bake! It’s hard to mess this one up.
- Versatile: You don’t have to stick to blueberry! You can swap out the blueberry pie filling for pretty much any other canned pie filling or even homemade pie fillings. Same goes for the cake mix flavor.
- Quick: With just 5 minutes of prep, there’s really no reason not to give this on a try!
Ingredient Notes:
Blueberry Pie Filling – You’ll need a couple cans of blueberry pie filling for this recipe. Optional addition: Fresh blueberries sprinkled over the top! This adds just a little pop of freshness to the cake, but it’s totally optional.
Lemon Cake Mix – Keep it simple with a box mix! We’re going for lemon flavored, but you can really use any variety of cake mix that you prefer.
Butter – For topping the cake mix and filling. It’ll melt and help create a nice golden brown topping with the cake mix.
Step by Step Photos:
Add the blueberry pie filling to a 9×13 baking dish. If you’d like, sprinkle some fresh blueberries over the top.
Sprinkle the dry cake mix evenly over the pie filling, making sure to evenly cover it all.
Slice the butter into thin pieces and arrange it in a single layer over the cake mix, taking care to cover as much of the pan as possible with butter. Bake at 350 degrees for 1 hour and serve warm or cold.
Blueberry Love:
Recipe FAQs:
You can keep this dump cake recipe stored in the refrigerator in a covered container for about 5 days. It’s delicious served warm or cold. To reheat it, just pop individual servings in the microwave for 30 seconds or so.
We like to add a handful or two of fresh blueberries to the blueberry pie filling layer. This adds a little burst of freshness to the cake. You can also make your own blueberry pie filling with fresh blueberries, sugar, cornstarch, and a splash of lemon juice. However, we like to keep it simple with canned blueberry pie filling for this recipe!
Making a dump cake is beyond simple and pretty hard to mess up, however there is one mistake that will ruin your dump cake and that is stirring! You want to layer the ingredients in the pan without stirring them together.
More Blueberry Recipes!
Lemon Blueberry Dump Cake
Ingredients
- 42 ounces blueberry pie filling 2 cans, 21 ounces each
- 15 ounces lemon cake mix see notes
- 12 tablespoons butter
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Spread the blueberry pie filling in an even layer in the baking dish.
- Sprinkle the dry cake mix over the top of the fruit in an even layer.
- Thinly slice the butter and arrange it evely over the top of the cake mix, taking care to cover most of the cake mix with butter.
- Bake for 1 hour or until the top is browned and the filling is hot and bubbly.
- Serve warm with whipped cream or vanilla ice cream on top.
Elena says
Fast, easy and delicious! Thank you for your awesome recipes, Karly!
Yolanda says
I am making this on Saturday for our Bible study. Can’t wait to taste it
Karly Campbell says
Hope you love it!