If you’re looking for a dessert that’s utterly simple yet ridiculously delicious, this Blueberry Lemon Dump Cake Recipe is going to be your new best friend. I absolutely love how fresh blueberries and zesty lemon come together in this cake, creating a balance of sweet and tangy that feels like a warm hug on a plate. Best part? It’s one of those “dump-and-go” recipes, which means you don’t have to sweat over complicated steps or fancy equipment.
Whether you’re whipping this up for a quick weeknight treat or bringing it to a casual get-together, you’ll find that the Blueberry Lemon Dump Cake Recipe is always a crowd-pleaser. Since it uses just a handful of pantry staples and fresh ingredients, it’s perfect for those times when you want homemade dessert without the fuss. Trust me, once you try it, you’ll keep coming back to this recipe again and again.
Why You’ll Love This Recipe
- Super Easy Prep: Just toss your ingredients in a pan and bake – no mixing bowls required!
- Bursting with Flavor: The lemon zest brightens the juicy blueberries for a refreshing twist on dessert.
- Perfect for Any Occasion: From family dinners to potlucks, it’s always a hit that’s ready in under an hour.
- Great Leftovers: It holds up beautifully in the fridge or freezer, making it ideal for make-ahead dessert.
Ingredients You’ll Need
The magic of this Blueberry Lemon Dump Cake recipe lies in how these simple ingredients come together. Using fresh blueberries, sugar, and a bit of cornstarch helps thicken the juicy fruit filling, while the lemon zest adds a fresh pop. The boxed cake mix and butter on top create that signature golden, crumbly crust.
- Blueberries: Fresh is best here, but frozen works too if fresh aren’t in season.
- Sugar: Sweetens the berries and helps with thickening when combined with cornstarch.
- Cornstarch: Keeps the blueberry filling from being too runny—a must for a sliceable cake.
- Lemon zest: Divided into two parts, it brightens both the filling and the cake topping perfectly.
- Butter: Thinly sliced and dotted on top to create that crispy, buttery crust we all crave.
- Cake mix: I like to use a yellow cake mix for its buttery flavor, but feel free to experiment with vanilla or white.
Variations
I love making this blueberry lemon dump cake recipe my own by switching up flavors depending on what I have on hand or the season. You can easily tailor it with different fruit combos or toppings, so feel free to get creative and make it your own.
- Mixed Berry Twist: Swap half of the blueberries for raspberries or blackberries for a multi-berry blast – my family loves this colorful version!
- Gluten-Free: Using a gluten-free cake mix works wonderfully and makes this dessert accessible for everyone.
- Extra Citrus: Adding a tablespoon of fresh lemon juice to the berry mixture ups the tang and makes it extra refreshing.
- Nutty Crunch: Sprinkle sliced almonds or chopped pecans on top of the butter slices before baking for added texture and flavor.
How to Make Blueberry Lemon Dump Cake Recipe
Step 1: Prep and Toss the Blueberry Filling
Start by preheating your oven to 350°F. In a greased 9×13-inch baking pan, mix together the sugar, cornstarch, blueberries, and one tablespoon of lemon zest right in the pan. Toss everything gently so the berries don’t get crushed but the sugar and cornstarch coat them evenly. This step is key because it builds that juicy, jammy fruit base you’ll love.
Step 2: Add the Cake Mix and Butter
Next, sprinkle the dry cake mix evenly over the blueberry layer so it’s fully covered. Then scatter the remaining tablespoon of lemon zest over the top and gently fold it into the cake mix with your fingers or a spoon—this adds a burst of lemon flavor just beneath the crust. Slice your butter thinly, about 1/4 inch thick, and distribute it over the cake mix, aiming for full coverage. A little tip: thinner slices and less space between them help the butter melt more evenly, giving you that gorgeous golden-brown topping.
Step 3: Bake Until Bubbly and Golden
Bake for 45 to 55 minutes or until the edges are bubbly and the top turns golden brown to your liking. If you want a lighter crisp, check it around 45 minutes. For an extra crunch, leave it in a bit longer, but watch closely so it doesn’t burn. I learned the hard way that every oven bakes a little differently, so it helps to check on it halfway through.
Step 4: Cool and Serve Warm
Once baked, let your dump cake cool slightly in the pan; this helps it set so slices hold together better. I always serve mine warm, with a generous scoop of vanilla ice cream melting on top—it’s an unbeatable combo. You can also enjoy leftovers chilled or warmed up the next day.
Pro Tips for Making Blueberry Lemon Dump Cake Recipe
- Butter Slicing Hack: Cutting butter in very thin slices helps it melt evenly and cover all areas for a perfect crust.
- Don’t Overmix the Berries: Toss gently to keep blueberries whole and juicy, preventing the filling from turning mushy.
- Adjust Baking Time: Your oven might run hot or cool—start checking at 45 minutes for best results.
- Pan Size Flexibility: If you use a smaller pan to make it deeper, just increase bake time slightly for even cooking.
How to Serve Blueberry Lemon Dump Cake Recipe
Garnishes
I almost always top mine with a big scoop of creamy vanilla ice cream—the cold sweetness with warm cake is pure magic. Sometimes, I sprinkle extra lemon zest or a few fresh blueberries on top for a pretty, fresh finish. Whipped cream is another lovely option if you want something lighter than ice cream.
Side Dishes
This dessert pairs beautifully with a simple cup of coffee or a refreshing glass of iced tea. For a brunch or lighter meal, I like serving it alongside a fruit salad or even some tangy Greek yogurt—it complements the sweet tang of the cake wonderfully.
Creative Ways to Present
For special occasions, I like to serve individual portions in pretty ramekins or small glass jars topped with whipped cream and mint leaves. Another fun idea I discovered is layering the baked blueberry lemon dump cake with fresh berries and whipped cream in a trifle bowl—visually stunning and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge where it stays moist and flavorful for 4-5 days. You can enjoy it cold or pop it in the microwave for about 30 seconds until warm. In my experience, the texture holds up great either way.
Freezing
Freezing the blueberry lemon dump cake recipe works well if you want to save it for later. Just let it cool completely, then cover it tightly with plastic wrap and foil before popping it in the freezer. It stays good for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently.
Reheating
I reheat leftover slices in the microwave or a warm oven set to about 300°F for 10-15 minutes to restore that fresh-baked feeling. Cover loosely with foil in the oven to prevent drying out. Adding a little extra time can help revive the crispy topping.
FAQs
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Can I use frozen blueberries in this Blueberry Lemon Dump Cake Recipe?
Absolutely! Frozen blueberries work just fine; just make sure to thaw and drain any excess liquid first to avoid making the cake too soggy. This helps maintain the right texture and prevents the filling from becoming too runny.
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Do I have to use yellow cake mix, or can I substitute another flavor?
You can definitely experiment with other cake mixes like vanilla or white to change the flavor profile slightly. I find yellow cake mix pairs best with lemon and blueberries, but vanilla works great if that’s what you have on hand.
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Why is cornstarch important in this recipe?
Cornstarch helps thicken the blueberry filling as it bakes, preventing it from becoming too watery. Without it, your dump cake might be mushy and hard to slice. It’s a small step that makes a big difference in texture.
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Can I make this Blueberry Lemon Dump Cake Recipe gluten-free?
Yes! Simply choose a gluten-free cake mix and double-check any other ingredients for gluten content. The method stays the same, and it’s just as delicious!
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How can I tell when the dump cake is done baking?
You’ll know it’s ready when the edges are bubbling vigorously and the top is golden brown. You can press lightly on the cake mix topping; it should feel set and firm, not wet or doughy. Use these clues along with the suggested bake times for perfect results.
Final Thoughts
This Blueberry Lemon Dump Cake Recipe has become a go-to in my kitchen because it’s just so effortlessly good — the kind of dessert you can trust to impress without stress. I remember making it for a last-minute family visit, and it disappeared so fast I barely got a bite! I hope you enjoy making and sharing it as much as I do. Give it a try, and let it become your favorite simple-yet-spectacular dessert too.
Print
Blueberry Lemon Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Dump Cake is a simple, delicious dessert that combines fresh blueberries with bright lemon zest and a moist cake topping. Effortlessly layered and baked in one pan, it offers a perfect balance of sweet and tart flavors and a golden, buttery crumble. Serve warm with vanilla ice cream for a comforting treat any time of year.
Ingredients
Fruit Mixture
- 6 cups blueberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon zest, separated
Cake Topping
- 1 15.25 oz. box yellow cake mix (such as Betty Crocker super moist yellow)
- 1/2 cup butter, sliced thin (plus 1-2 tablespoons more if needed)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Blueberry Filling: In the greased pan, combine the sugar, cornstarch, blueberries, and 1 tablespoon of lemon zest. Toss gently to coat the berries evenly, then spread the mixture evenly across the pan bottom.
- Add Cake Mix: Sprinkle the entire box of yellow cake mix over the blueberry layer, ensuring it covers the berries completely.
- Incorporate Remaining Lemon Zest: Take the remaining 1 tablespoon of lemon zest and sprinkle it over the cake mix. Optionally, add a bit more zest to your liking. Use a spoon or your fingers to gently blend the zest into the cake mix without disturbing the layers.
- Arrange Butter Slices: Slice the half cup of butter into 1/4-inch thick pieces and evenly distribute them over the top of the cake mix to help create a rich, buttery crust during baking.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 45 to 55 minutes. Bake until the topping is bubbly and has reached your preferred level of golden brown.
- Cool and Serve: Remove the cake from the oven and let it cool slightly. Serve warm, ideally topped with a big scoop of vanilla ice cream for extra indulgence.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 5 days. Warm before serving or enjoy chilled.
Notes
- Store leftovers covered in an airtight container in the fridge for 4-5 days. You can enjoy it cold or warmed up.
- This dump cake freezes well for up to 3 months. Cool completely before wrapping tightly with plastic wrap or foil, then place in a freezer-safe container.
- Use the same pan for the entire recipe to make cleanup easier.
- Arrange butter slices close together and thinly sliced to ensure even melting and coverage; add additional butter partway through baking if needed.
- If you prefer a thicker cake, bake in a smaller pan and increase baking time slightly.
- Bake to your preferred crust color—pull out earlier for a lighter topping or bake longer for a deeper golden brown.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 294 kcal
- Sugar: 34 g
- Sodium: 382 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
