Here’s an easy, crowd-pleasing Lemon Blueberry Dump Cake 🍋🫐 — no mixing bowls required!
Lemon Blueberry Dump Cake
Ingredients
- 1 can (21 oz) blueberry pie filling
- 1 box lemon cake mix
- ½ cup (1 stick) butter, melted or thinly sliced
- Optional: zest of 1 lemon or 1 tsp lemon extract
Instructions
- Preheat oven to 350°F (175°C).
- Spread blueberry pie filling evenly in a greased 9×13-inch baking dish.
- Sprinkle lemon cake mix evenly over the filling (do not stir).
- Drizzle melted butter evenly over the cake mix
(or dot with thin butter slices to cover as much surface as possible). - Sprinkle lemon zest on top if using.
- Bake 40–45 minutes, until top is golden and filling is bubbly.
- Cool slightly before serving.
Serving Ideas
- 🍨 Serve warm with vanilla ice cream
- 🥄 Or with whipped cream or lemon yogurt
Tips & Variations
- 🫐 Use fresh or frozen blueberries (add ¼ cup sugar + 1 tbsp cornstarch)
- 🍋 Add cream cheese cubes for a cheesecake twist
- 🌰 Sprinkle sliced almonds on top for crunch
- 🍰 Works great in a crockpot (LOW 3–4 hours)
If you want, I can share a 3-ingredient version, from-scratch filling, or a gluten-free dump cake.
