Lemon Blueberry Dump Cake is one of those too-easy-not-to-make desserts. Juicy blueberries, bright lemon flavor, and a buttery cake mix come together with minimal effort—no mixing bowls, no stress.
Making lemon blueberry dump cake is about as easy as desserts get. Everything goes straight into the baking dish—no mixing bowls, no extra steps. The blueberries get nice and juicy, the lemon keeps things bright, and the cake mix on top bakes up buttery and golden. Toss it in the oven and let it do its thing.
Please let us know how you liked it or give us a review in the comments below!
Check out some of our other favorite dump cakes: Cinnamon Roll Dump Cake, Strawberry Cheesecake Dump Cake, Oreo Dump Cake, or Apple Caramel Dump Cake.
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Ingredients for Lemon Blueberry Dump Cake
- lemon cake mix
- blueberries
- blueberry pie filling
- butter
FAQs
Nope! That’s the beauty of a dump cake. Just layer everything in the pan and let the oven do the work.
Either works great. If you’re using frozen blueberries, no need to thaw them first—just dump them in straight from the freezer.
That’s normal! The fruit layer stays soft and jammy while the top bakes up golden and buttery.
The top should be lightly browned and the blueberry filling should be bubbling around the edges.
Cover and store in the refrigerator for up to 3–4 days. Reheat individual servings in the microwave.
Top Tips
- Spread the blueberries evenly so every bite gets that juicy, fruity goodness.
- Don’t stir the layers—dump cakes work best when everything stays layered.
- Use lemon cake mix for the brightest flavor, but yellow or white cake mix will still be delicious.
- Slice the butter thin and cover as much cake mix as possible to avoid dry patches on top.
Bake until bubbly and golden—those bubbling edges mean the filling is set. - Let it rest for 10–15 minutes before serving so it thickens slightly and scoops better.
- Serve warm with vanilla ice cream or whipped cream for the best combo.
Refrigerator: Cover the baking dish tightly or transfer leftovers to an airtight container. Store in the fridge for up to 3–4 days. - Room temperature: If your kitchen is cool, it can sit covered for up to 24 hours, but refrigeration is best because of the fruit.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Lemon Blueberry Dump Cake
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. Spread the blueberry pie filling evenly in the bottom of the dish.
- Evenly spread the dry lemon cake mix over the blueberries. Do not stir.
- Layer the butter slices evenly over the cake mix, covering as much surface as possible.
- Sprinkle on the fresh blueberries on top of the bottom. Bake uncovered for 45–50 minutes, until the top is golden and the filling is bubbling around the edges. Scoop and enjoy! Best served warm with vanilla ice cream.
Lemon Blueberry Dump Cake
Ingredients
- 2 21 oz cans blueberry pie filling
- 1 box lemon cake mix
- 1 ½ - 2 cups fresh blueberries
- ¾ cup unsalted butter, thinly sliced
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the blueberry pie filling evenly in the bottom of the dish.
- Evenly spread the dry lemon cake mix over the blueberries. Do not stir.
- Layer the butter slices evenly over the cake mix, covering as much surface as possible.
- Sprinkle on the fresh blueberries on top of the bottom. Bake uncovered for 45–50 minutes, until the top is golden and the filling is bubbling around the edges.
- Scoop and enjoy! Best served warm with vanilla ice cream.
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