Dessert

Lemon Blueberry Dump Cake Recipe

ByThomas Greene February 7, 2026February 7, 2026

Introduction

Lemon Blueberry Dump Cake is a simple, delicious dessert perfect for quick weeknight treats or casual gatherings. Combining tangy lemon cake mix with sweet blueberry filling, it offers a delightful balance of flavors with minimal effort.

A white plate holds a serving of blueberry cobbler with three main layers: a golden-brown crust on top with a slightly cracked texture, a thick dark purple blueberry filling beneath, and a base of light yellow crumbly dough. On top and around the cobbler are several fresh blueberries and a thin twist of lemon zest. A round scoop of white vanilla ice cream sits slightly melting on one side of the cobbler. A silver spoon with a black handle rests on the plate’s edge. In the background is a blue ceramic container holding two bright yellow lemons, one cut in half showing its juicy inside, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

42 ounces blueberry pie filling (2 cans, 21 ounces each)
15 ounces lemon cake mix
12 tablespoons butter

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
Step 2: Spread the blueberry pie filling evenly across the bottom of the prepared baking dish.
Step 3: Sprinkle the dry lemon cake mix evenly over the blueberry filling, creating a uniform layer.
Step 4: Thinly slice the butter and arrange the slices evenly over the cake mix, ensuring most of the mix is covered with butter pieces.
Step 5: Bake in the preheated oven for about 1 hour, or until the top is nicely browned and the filling is bubbling around the edges.
Step 6: Serve warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgent touch.

Tips & Variations

Use fresh or frozen blueberries mixed with a simple blueberry sauce if you prefer a less sweet filling.
For a citrus twist, add a teaspoon of lemon zest to the cake mix before sprinkling it over the filling.
Replace blueberry pie filling with other fruit fillings like cherry, apple, or peach for different flavor profiles.
Make sure the butter is cold and sliced thinly to ensure even melting and a crispy topping.

Storage

Store leftover dump cake covered tightly with plastic wrap or foil in the refrigerator for up to 4 days. Reheat portions in the microwave for 20-30 seconds or until warm. This dessert also freezes well; thaw overnight in the fridge and warm before serving.

How to Serve

A white rectangular baking dish holds a baked blueberry cobbler with a golden brown, crumbly top layer showing dark purple blueberry filling bubbling underneath. Three thin lemon slices and three fresh blueberries sit on the top left of the dish for garnish. A silver spoon rests inside the dish, scooping out some of the cobbler, revealing the thick, juicy blueberry layer beneath the crust. To the right, a white plate with a small portion of the cobbler and a small white bowl filled with fresh blueberries sit on a white marbled surface, alongside half a lemon for added color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with other cake mix flavors like vanilla or yellow cake, but lemon complements blueberry best for a bright, balanced flavor.

Do I need to thaw the blueberry pie filling before baking?

No, the blueberry pie filling can be used straight from the can without thawing. It will heat through and bubble nicely during baking.

Lemon Blueberry Dump Cake Recipe

★★★★★

4.5 from 77 reviews

Author: Thomas
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x

Description

This Lemon Blueberry Dump Cake is a simple, delicious dessert combining sweet blueberry pie filling with zesty lemon cake mix topped with buttery slices for a golden, bubbly finish. Perfect for a quick bake, it offers a delightful balance of fruity tartness and sweet cakey texture, served warm with whipped cream or vanilla ice cream.

Ingredients

Scale

Fruit Layer

42 ounces blueberry pie filling (2 cans, 21 ounces each)

Cake Layer

15 ounces lemon cake mix

Topping

12 tablespoons butter, thinly sliced

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray to prevent sticking.
Layer Blueberry Filling: Evenly spread the entire 42 ounces of blueberry pie filling across the bottom of the prepared baking dish, creating a smooth fruit base.
Add Cake Mix: Sprinkle the dry lemon cake mix evenly over the layer of blueberry pie filling, covering the fruit completely with a dry, crumbly layer.
Top with Butter: Thinly slice 12 tablespoons of butter and distribute the slices evenly over the surface of the dry cake mix. Make sure the butter covers most of the cake mix to ensure a moist, golden crust.
Bake: Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and the blueberry filling is hot and bubbly.
Serve: Let the cake cool slightly before serving. Enjoy warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

Use refrigerated or canned blueberry pie filling for convenience.
Lemon cake mix gives the dessert a bright, tangy flavor that complements the blueberries.
Butter should be cut into thin slices to melt evenly and create a crisp topping.
For an extra touch, sprinkle some lemon zest on top before baking.
This recipe is easily doubled for larger gatherings.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon blueberry dump cake, easy dessert, fruit cobbler, quick cake, baked blueberry dessert

Thomas Greene

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