This Lemon Blueberry Dump Cake is sweet, tangy, and so simple to make! It has the perfect summer flavors with blueberry pie filling, fresh blueberries, and lemon pie filling.
Making a delicious dessert has never been easier with our recipe for Lemon Blueberry Dump Cake. If you've never made a dump cake before, you are in for a wonderful surprise. Throw the ingredients in a pan and watch them transform as they bake into a tasty treat your family, friends and guests will all adore.
The combination of lemon and blueberry is one of my most favorite flavor combos ever. The sour lemon mixed with sweetness from the blueberries and cake mix makes this quick dessert as good as it is easy.
Ingredients for Lemon Blueberry Dump Cake
- Blueberry Pie Filling - Just pick up a can at the store, no need to make your own.
- Fresh Blueberries - This adds a special touch to your dump cake.
- Lemon Pie Filling - This also comes in a can, and that's part of what makes this lemon blueberry dump cake so easy!
- Yellow Cake Mix - Any brand will work, but my go-to is Betty Crocker.
- Butter - Melted butter brings moisture and flavor to the cake mix and gives it a crunchy crust.
How to Make Lemon Blueberry Dump Cake
The secret that makes a dump cake truly wonderful is that all you have to do is dump all the ingredients into the pan. Begin by spraying the pan with nonstick cooking spray and getting your oven preheated so that it's ready to go.
Next, dump the blueberry pie filling into the pan and spread it out. Add the fresh blueberries on top of the pie filling. Drop dollops of lemon pie filling all over the top of the blueberries and then spread it out as much as possible to create the lemon layer.
Spread the dry yellow cake mix evenly all the way to the edges of the pan covering the entire surface of the pie filling. Melt the butter and pour it over the top, trying to cover every inch of the cake mix for best results. Bake your dump cake for forty-five minutes and then serve it hot with ice cream.
Tips for Best Results
Try to get the melted butter spread out evenly all over the cake mix so that every part will be transformed by the butter as it bakes.
Our fresh blueberry lemon dump cake works best with in-season blueberries and is a great summer dessert.
Substitute lemon curd or prepared lemon pudding for the pie filling if needed.
If you use small spoonfuls of lemon pie filling all over the surface and then spread it out, it will be easier to spread than if you dump it all in the center and spread from there.
Substitute a lemon cake mix for the yellow cake mix if you want an added intensity for the lemon flavor. Vanilla cake mix will also work. Try to go with a regular cake mix and not one of the fancy "supreme" mixes.
Blueberry lemon dump cake is just one possibility! Change it up and use strawberry pie filling and sliced strawberries in place of the blueberry for an equally delicious strawberry lemon dump cake. You could even try raspberries and raspberry pie filling. All of these are classic flavor combinations with lemon.
Frequently Asked Questions
Can I make this lemon blueberry dump cake gluten-free?
While I know you can purchase gluten-free cake mixes, I'm not sure if they work in a dump cake recipe. If you try it, be sure to let us know in the comments!
Can I make the lemon blueberry dump cake recipe dairy-free?
Yes. Simply substitute the butter with a non-dairy butter substitute and give a quick glance at the cake mix ingredients to be sure it does not include dairy. It's fairly easy to find a dairy-free cake mix.
How do I store leftover dump cake?
Cover your leftovers with plastic wrap and keep it in the refrigerator. Reheat to serve it with ice cream or serve it cold with whipped cream.
Can I freeze lemon blueberry dump cake?
Yes. Let it cool completely first and then freeze individual servings to thaw and eat later. You can also eat this cake partially frozen! Individual serving containers make it super easy to grab a sweet treat for your lunch box.
More Great Dump Cake Recipes
Lemon Blueberry Dump Cake
- 21 ounces blueberry pie filling
- 1 cup fresh blueberries
- 22 ounces lemon pie filling
- 15.25 ounce box yellow cake mix
- ¾ cup butter melted
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan with nonstick baking spray.
- Add the blueberry pie filling to the bottom of the prepared pan. Spread out evenly and to the edgers using an angled spatula.
- Sprinkle the fresh blueberries on top of the pie filling making sure to evenly distribute them.
- Add spoonfuls of lemon pie filling on top of the blueberries. Then spread out as much as possible using an angled spatula. Grab a skewer or butter knife and swirl the pie fillings.
- Add the dry yellow cake mix on top of the pie filling. Spread it out evenly to the edges.
- Pour the melted butter on top of the yellow cake mix. Try to cover all of the dry cake mix.
- Place in the preheated oven and bake for 45 minutes until the edges are golden brown.
- Let cool completely.
- Scoop and serve with whipped cream or vanilla ice cream.
- Cover with plastic wrap and store in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)