Lemon Blueberry Dump Cake is the kind of dessert that feels like a little burst of sunshine on your table. The tangy lemon and sweet blueberries come together with minimal effort, with only a few minutes of prep.

Lemon blueberry dump cake in a pan on a white surface.

With just a few simple ingredients and a quick bake in the oven, you’ll have a golden, bubbly cake that’s ready to share. Serve it warm with a scoop of vanilla ice cream or a spoonful of whipped cream, and watch how quickly it disappears.

stacie’s note

Dump cakes have become my signature dessert over the years. Anytime there’s a family get-together or a potluck, everyone knows I’ll be showing up with some version of a dump cake. I love how simple they are to make, but what keeps me coming back is the variety of flavors you can experiment with.

I’ve experimented with everything from classic fruit combinations to fun seasonal twists, and it never gets old seeing how a few basic ingredients can transform into something so delicious. This Lemon Blueberry Dump Cake is one of my favorites because it’s bright, fruity, and just feels so cheerful when you bring it to the table. It’s exactly the kind of easy dessert I love to share.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Blueberry pie filling: Make sure to spread it evenly so every bite has that juicy blueberry flavor.
Fresh blueberries: Adding fresh berries on top brightens up the flavor and gives little bursts of freshness in every spoonful.
Lemon (zest and juice): The zest adds a fragrant citrus aroma while the juice balances the sweetness of the filling with a pop of tartness.
Lemon cake mix: Using a boxed mix keeps things simple, but it still bakes up with that homemade taste. Just remember not to stir it in. You only use the dry cake mix.
Salted butter: Cold slices of butter melt over the cake mix as it bakes, creating that golden, buttery topping that makes dump cakes irresistible.

How to Make Lemon Blueberry Dump Cake

Step One: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step Two: Spread the blueberry pie filling evenly in the bottom of the prepared dish. Sprinkle the blueberries over the top. Drizzle with lemon juice and sprinkle with lemon zest.

Collage of spreading ingredients in a pan.

Step Three: Sprinkle the dry lemon cake mix evenly over the fruit layer. Do not mix it in.
Step Four: Arrange the butter slices evenly across the top of the cake mix, covering as much surface area as possible.
Step Five: Bake for 45–50 minutes or until the top is golden and the filling is bubbly around the edges.
Step Six: Cool slightly before serving. Enjoy warm on its own or with whipped cream or vanilla ice cream.

Collage of layering ingredients in a pan.

Shop Recommended Products!

From cookware to handy kitchen gadgets, check out all my favorite products used to create everyday recipes!

Variations and Substitutions

Different pie fillings: Swap out the blueberry pie filling for cherry, raspberry, or even apple for a whole new flavor.
Frozen blueberries: You can easily use frozen blueberries instead of fresh ones. No need to thaw them first, just sprinkle straight from the bag over the pie filling.
Cake mix options: If you can’t find lemon cake mix, white or yellow cake mix works just as well. You can always add a little extra lemon zest to keep that citrus pop.
Butter choice: Salted butter gives the cake a nice balance of flavor, but unsalted butter will work too if that’s what you have on hand.
Add-ins: Mix in a handful of shredded coconut, chopped nuts, or white chocolate chips for an extra layer of texture and flavor.
Topping ideas: Finish with a dusting of powdered sugar or a drizzle of glaze once it cools for a bakery-style touch.

Storage Instructions

If you have leftovers, cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. It will keep well in the refrigerator for up to 4 days. To enjoy it warm again, pop a portion in the microwave for about 20 to 30 seconds.

This easy dessert recipe also freezes nicely. Wrap individual servings in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in the microwave or oven.

Recipe Tips and Tricks

Don’t stir the layers: Resist the urge to mix everything together. The magic of a dump cake is in how the fruit, cake mix, and butter bake into distinct layers.
Use cold butter: Cold, thin slices of butter melt slowly and evenly across the top, giving you that golden, slightly crisp topping.
Spread the butter well: Try to cover as much of the cake mix as you can with the butter slices so you don’t end up with dry spots.
Add extra zest: If you love bold lemon flavor, grate a little more zest right into the cake mix before baking.
Let it rest: Give the cake about 10 minutes to cool once it’s out of the oven. This helps the filling set up a bit and makes serving easier.
Serve warm or at room temperature: This cake tastes wonderful both ways. Warm servings pair perfectly with ice cream, while room temp slices are just right for picnics, potlucks, or packing up leftovers.

The recipe on a plate topped with vanilla ice cream.

Dump Cake Recipes

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

Rate this Recipe

No ratings yet