Blueberry Lemon Dump Cake Recipe
If there’s ever been a dessert that feels like a little bit of summer sunshine no matter the season, it’s this Blueberry Lemon Dump Cake Recipe. Imagine plump blueberries nestled beneath a blanket of bright, citrusy zest and golden cake, all coming together in a symphony of sweet and tangy bliss. The best part? It’s incredibly simple to throw together—just a handful of ingredients, a quick assembly, and the oven works its magic. Whether you’re baking for a crowd or indulging in a quiet treat, this irresistible cake brings big smiles and even bigger flavors!
Ingredients You’ll Need
Here’s the secret: you only need a few, humble staples to turn out a dazzling dessert, and each one pulls its weight. Every ingredient in this Blueberry Lemon Dump Cake Recipe brings something special—juicy fruit, buttery crunch, or that zippy lemon punch!
- Blueberry Pie Filling: This canned filling forms the luscious, jammy base and guarantees there’s juicy blueberry flavor in every bite.
- Fresh or Frozen Blueberries: Adding real berries gives pops of texture, color, and that unmistakable fresh-from-the-bush flavor.
- Lemon Zest: Just a little zest lifts the cake with intense citrus aroma and brightness.
- Fresh Lemon Juice: A splash of juice sharpens all the flavors and keeps things tasting vibrant and not overly sweet.
- Yellow Cake Mix: This shortcut creates the golden, buttery cake topping with irresistible ease—just sprinkle and bake!
- Unsalted Butter, Melted: Butter soaks into the cake mix as it bakes, creating a rich, tender crumb and lovely browning on top.
- Sliced Almonds (Optional): A sprinkle of almonds adds toasty crunch and a pretty finish, but skip or swap them if you like.
- Whipped Cream or Vanilla Ice Cream: For serving—this takes every warm, gooey bite over the top.
How to Make Blueberry Lemon Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Set your oven to preheat at 350°F and give a 9×13-inch baking dish a quick spray or buttery swipe. This keeps all those golden, bubbling edges from sticking and makes cleanup a breeze.
Step 2: Layer the Blueberries
Spoon the blueberry pie filling evenly across the bottom of the dish, then scatter your fresh or frozen blueberries right over the top. The combination makes for a mix of thick, syrupy fruit and fresh, juicy bites in every serving.
Step 3: Add Lemon Brightness
Sprinkle the lemon zest over the blueberries and follow with a drizzle of fresh lemon juice. This is where the magic happens: you get a fresh, vibrant pop of lemon flavor that wakes up the entire cake.
Step 4: Top with Cake Mix
Pour the dry yellow cake mix evenly over the blueberry and lemon layers. No stirring allowed—just spread it gently so you get pockets of soft cake and crunchy crust after baking.
Step 5: Drizzle Butter and Add Almonds
Slowly pour the melted butter over the cake mix, trying to cover as much surface as possible. This helps the cake cook up with tender crumbs and golden edges. Finish with sliced almonds if you’re using them for a little extra crunch and flair.
Step 6: Bake to Perfection
Slide the dish into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is a gorgeous golden brown, the fruit is bubbly around the edges, and your kitchen smells like warm sunshine. Let it cool for a few minutes before serving so the flavors settle just right.
How to Serve Blueberry Lemon Dump Cake Recipe
Garnishes
Dress each steaming scoop with a swoosh of whipped cream or a ladle of cold vanilla ice cream. For extra flair, a sprinkle of fresh lemon zest or a handful of extra berries really makes each serving look bakery-worthy.
Side Dishes
A fresh fruit salad is a beautiful, light pairing, or serve with a pitcher of iced mint tea. If you’re feeling decadent, try it with a tangy lemon curd spooned alongside—double the lemon, double the fun.
Creative Ways to Present
Scoop the Blueberry Lemon Dump Cake Recipe into individual ramekins for a charming, personal touch, or spoon the warm crumble over a stack of pancakes for a brunch twist. For parties, cut into squares and nestle them into cupcake liners for easy, grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
Once cool, cover the baking dish tightly with foil or transfer leftovers into airtight containers. The cake will stay moist and tasty in the refrigerator for up to four days—if it even lasts that long!
Freezing
You can absolutely freeze the Blueberry Lemon Dump Cake Recipe. Let it cool completely, then wrap in plastic and foil or portion into freezer containers. It’ll keep its flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, gently warm leftovers in a 300°F oven until heated through. This helps keep the topping crispy, but you can also use the microwave for a quick fix—just note the top will be softer.
FAQs
Can I use a different fruit filling?
Absolutely! Try cherry, peach, or apple pie filling instead of blueberry for a fun twist. Just remember, the lemon complements blueberry beautifully, but it pairs well with most fruits too.
What if I only have lemon cake mix?
Go for it! Using lemon cake mix makes the citrus flavor shine even more in this Blueberry Lemon Dump Cake Recipe. It’s a delicious variation if you’re a lemon lover.
Can I prepare this cake in advance?
Yes! You can assemble the cake up to the butter drizzle step, then cover and refrigerate for up to a day. Add the butter just before baking for best results.
Is it possible to make this recipe dairy-free?
Simply use a dairy-free cake mix and substitute melted coconut oil or vegan butter for the unsalted butter. Check your pie filling label, too, to be sure it’s dairy-free.
Do I need to thaw frozen blueberries?
No need to thaw! Just scatter the frozen berries right over the pie filling. They’ll plump up perfectly as the cake bakes.
Final Thoughts
I can’t wait for you to try this Blueberry Lemon Dump Cake Recipe—it’s a joyful burst of flavor that’s as easy as it is memorable. Whether you bake it for a celebration or a casual weeknight treat, one spoonful is sure to win you over. Grab your blueberries and let’s make something special together!
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Blueberry Lemon Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Blueberry Lemon Dump Cake is a delightful dessert that’s easy to make and bursting with fruity flavors. The combination of blueberries, lemon zest, and a buttery cake mix creates a delicious treat that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 can (21 ounces) blueberry pie filling
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced almonds (optional)
- whipped cream or vanilla ice cream for serving
Instructions
- Preheat Oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Layer Ingredients: Spread the blueberry pie filling evenly in the bottom of the dish, then scatter the fresh blueberries over the top. Sprinkle lemon zest and drizzle lemon juice over the berries.
- Add Cake Mix: Evenly spread the dry cake mix on top of the fruit layer without stirring.
- Drizzle Butter: Drizzle melted butter evenly over the cake mix, ensuring most of the surface is moistened. Sprinkle with sliced almonds if using.
- Bake: Bake for 40 to 45 minutes, until the top is golden brown and bubbly.
- Serve: Remove from oven and let cool slightly before serving warm with whipped cream or vanilla ice cream.
Notes
- For extra lemon flavor, use lemon cake mix instead of yellow.
- You can substitute other nuts such as pecans for the almonds, or leave them out entirely.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
