I absolutely love this Blueberry Lemon Dump Cake Recipe because it’s the ultimate no-fuss dessert that tastes like you spent hours baking. Seriously, dumping a few simple ingredients into one pan and walking away never tasted so good! It’s that perfect blend of sweet blueberries with zesty lemon that brightens up your day, especially on a cozy afternoon or for a last-minute get-together.
When I first tried this, I was amazed at how easily the flavors came together and created this golden, bubbly, crunchy-topped cake that my whole family goes crazy for. You’ll find that this Blueberry Lemon Dump Cake Recipe is not only quick but also incredibly forgiving, making it a must-try for any home baker who needs a simple yet impressive dessert.
Why You’ll Love This Recipe
- Effortless Preparation: Just dump everything in one pan—minimal mess and maximum flavor.
- Bright, Fresh Flavors: The combination of juicy blueberries and lemon zest gives it a perfect balance of sweet and tangy.
- Crowd-Pleaser: Whether for a casual weeknight or a special occasion, it’s a guaranteed hit with family and friends.
- Versatile and Customizable: Easy to tweak whether you want to make it gluten-free or swap fruits seasonally.
Ingredients You’ll Need
Each ingredient plays a simple, yet important role in making this Blueberry Lemon Dump Cake Recipe shine. Using fresh or frozen berries both work well, and I’ve found that zesting fresh lemons really boosts the flavor. Cake mix is the secret shortcut here, creating a crispy, buttery topping you’ll love.
- Blueberries: Fresh or frozen, these add sweet juiciness and lovely color.
- Sugar: Sweetens the berries; adjusts the natural tartness beautifully.
- Cornstarch: Helps thicken the berry juices so your cake isn’t runny.
- Lemon zest: Splitting the zest into two portions enhances brightness throughout the dessert.
- Butter: Sliced thinly and spread over the cake mix for that signature golden, crunchy topping.
- Yellow cake mix: This easy shortcut forms the cake’s crispy surface and adds sweetness.
Variations
One of the things I love most about this Blueberry Lemon Dump Cake Recipe is how easy it is to make it your own. Whether you want a gluten-free option or just want to switch up the fruits, it adapts well to whatever you have on hand.
- Fruit swaps: I’ve swapped blueberries for raspberries or blackberries with great results—especially when you want a slightly tart twist.
- Gluten-free version: Using a gluten-free cake mix makes this dessert safe for gluten-sensitive friends without sacrificing texture.
- Extra lemon kick: If you love lemon like I do, sprinkle in more zest or a dash of fresh lemon juice to amp up the tang.
- Crunchier topping: Adding a handful of chopped nuts to the butter slices creates a delightful crunch.
How to Make Blueberry Lemon Dump Cake Recipe
Step 1: Toss Blueberries with Sugar, Cornstarch, and Lemon Zest
Preheat your oven to 350°F and grease a 9×13-inch pan. Next, mix the blueberries with sugar, cornstarch, and 1 tablespoon of lemon zest directly in the pan. This step thickens the juicy berry mixture and makes sure every bite is bursting with sweet-tart flavor. Trust me, tossing everything right in the pan saves you from extra dishes!
Step 2: Sprinkle the Cake Mix and Lemon Zest Over Berries
Evenly cover the berry layer with your yellow cake mix, making sure it’s spread all the way to the edges. Then, sprinkle the remaining lemon zest over the top. I love to use my fingers to carefully work the zest into the cake mix—it releases more aroma and infuses that refreshing lemon zing throughout the crumble.
Step 3: Top With Butter and Bake
Slice the butter into thin, roughly 1/4-inch pieces, and spread them over the entire surface of the cake mix layer. Make sure to cover every spot or you might end up with dry patches, which I learned the hard way the first time! Bake for 45 to 55 minutes until the edges are bubbly and the topping turns a lovely golden brown. Keep an eye on it near the end—you can bake it lighter or darker depending on your preference.
👨🍳 Pro Tips for Making Blueberry Lemon Dump Cake Recipe
- Use fresh lemon zest: I discovered that zesting fresh lemons right before baking gives the cake a bright, fresh flavor that can’t be beat.
- Keep butter thin: Cutting the butter into thinner pieces helps it melt evenly and makes sure the topping crisps up perfectly.
- Don’t skip the cornstarch: This thickener is a game-changer for preventing watery edges and ensures a nice cake consistency.
- Adjust pan size to change thickness: I learned that using a smaller pan creates a deeper cake but you might need to bake it a bit longer.
How to Serve Blueberry Lemon Dump Cake Recipe
Garnishes
I love serving this Blueberry Lemon Dump Cake Recipe warm, topped with a big scoop of creamy vanilla ice cream. If I’m feeling fancy, a little fresh mint or extra lemon zest sprinkled on top adds a fresh, elegant touch. The cold ice cream melting into the bubbly fruit is pure magic.
Side Dishes
This cake pairs beautifully with a simple cup of coffee or a lemony herbal tea. For brunches, I’ve served it alongside fluffy scrambled eggs and crispy bacon—balancing sweet and savory in the best way.
Creative Ways to Present
One fun idea I tried was serving the dump cake in individual ramekins topped with whipped cream and a few fresh blueberries for a pretty presentation. For special occasions, layering it with whipped mascarpone makes it feel like a fancy trifle without all the fuss.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftovers in an airtight container in the fridge for up to 4-5 days. It tastes great cold, but warming it gently in the oven or microwave brings back that fresh-baked feeling. Just cover loosely so it doesn’t dry out.
Freezing
This Blueberry Lemon Dump Cake Recipe freezes surprisingly well. I let it cool completely, then cover with plastic wrap and foil before freezing in an airtight container. It keeps up to 3 months, perfect for prepping dessert in advance and pulling out when you need it.
Reheating
To reheat, I thaw it overnight in the fridge, then warm it in a 350°F oven for about 15-20 minutes. This keeps the topping crisp and the filling bubbly—way better than microwaving, which can sometimes make it soggy.
FAQs
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Can I use frozen blueberries for this Blueberry Lemon Dump Cake Recipe?
Absolutely! Frozen blueberries work great and actually release a bit more juice, making your cake juicy and flavorful. Just no need to thaw them beforehand; toss them straight from frozen with the sugar and cornstarch.
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What kind of cake mix should I use?
I usually go for a classic yellow cake mix like Betty Crocker’s super moist because it provides that perfect buttery, sweet topping. But white or vanilla cake mix works well too; just avoid chocolate or heavily flavored mixes which might overpower the fruit.
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Can I make this Blueberry Lemon Dump Cake Recipe gluten-free?
Yes! Simply swap out the regular cake mix for a gluten-free version. Just make sure the cake mix you choose bakes well and follows the same baking instructions.
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How do I know when the dump cake is done?
You’ll see bubbly edges around the sides, and the topping should have a golden brown color you like. Depending on your oven and pan, baking times can vary, so check starting around 45 minutes.
Final Thoughts
This Blueberry Lemon Dump Cake Recipe has become my go-to when I want a dessert that tastes homemade but doesn’t take all day. It’s proof that delicious food doesn’t always need complicated steps or ingredients. I hope you enjoy making it as much as I do—your kitchen will smell incredible, and the smiles after the first warm bite? Totally worth it.
Print
Blueberry Lemon Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Lemon Dump Cake is a simple, delicious dessert featuring fresh blueberries, bright lemon zest, and a moist yellow cake topping. It’s a no-fuss recipe where ingredients are layered directly in the pan, baked to a bubbly golden brown, and perfect served warm with vanilla ice cream.
Ingredients
Filling
- 6 cups blueberries
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest (for mixing with berries)
Topping
- 1 (15.25 oz) package Betty Crocker Super Moist Yellow Cake Mix
- 1 tablespoon lemon zest (for sprinkling on cake mix)
- 1/2 cup butter, sliced into 1/4 inch thick pieces (plus 1-2 tablespoons more if needed)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Prepare Filling: In the greased baking pan, combine the blueberries, sugar, cornstarch, and 1 tablespoon lemon zest. Toss gently to mix the ingredients and spread evenly in the pan.
- Add Cake Mix: Evenly pour the yellow cake mix over the berry mixture to completely cover it. Sprinkle the remaining tablespoon of lemon zest on top and gently incorporate it into the cake mix using a spoon or your fingers.
- Add Butter: Slice the butter into thin, 1/4 inch pieces and distribute evenly across the top of the cake mix, making sure most of the surface is covered to ensure moist and golden topping.
- Bake: Place the pan in the oven and bake for 45-55 minutes, or until the topping is bubbly and golden brown to your desired color.
- Cool and Serve: Remove from the oven and allow the cake to cool slightly. Serve warm, ideally with a big scoop of vanilla ice cream for contrast.
- Store Leftovers: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months once cooled completely.
Notes
- Store leftovers refrigerated in an airtight container for 4-5 days. Reheat or eat cold as preferred.
- Frozen leftovers keep up to 3 months; cool fully before wrapping tightly with plastic wrap or foil and sealing with a container lid.
- The entire recipe can be assembled and baked in one pan for easy cleanup.
- Spread butter evenly and cover the entire pan to avoid dry spots. Adding more butter during baking is okay if needed.
- For a thicker cake, use a smaller baking dish and extend the baking time slightly.
- Bake to your preferred brownness: shorter baking yields a lighter topping, longer baking a darker, crunchier topping.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 294
- Sugar: 34g
- Sodium: 382mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
