A buttery lemon cake is baked over blueberry pie filling. This 3 ingredient dump cake is a crowd-pleaser for potlucks, cook outs, and celebrating anytime of the year.
Do you love blueberry desserts? This lemon blueberry dump cake is a dessert that all blueberry lovers will adore! It is an easy dessert to make, and it tastes delicious. The combination of lemons and blueberries makes for a heavenly flavor combination. Best of all, this dump cake only requires a few simple ingredients. So if you are looking for an easy dessert to make, this lemon blueberry dump cake is the recipe for you!
If you have some lemon cake mix, blueberry pie filling, and butter on-hand, you’re in luck because you too can bake up this easy dump cake. Over the last year we’ve made Pumpkin Dump Cake, Apple Spice Dump Cake, and Pineapple Cherry Dump Cake to name a few. I love these cakes because they are extremely easy, quick, and tasty! I typically serve them with ice cream for a decadent dessert.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following 3 ingredient items:
- Blueberry Pie Filling– This recipe uses 2 large cans of pie filling.
- 15.25-ounce Lemon Cake Mix – This is the top layer of the dump cake- so vibrant, and delicious!
- Butter – You will need 12 tablespoons or 1 1/2 sticks of unsalted butter frozen for at least 30 minutes and then sliced.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 9 x 13 pan – to bake your dump cake in.
- Nonstick spray – to spray the inside of your baking pan.
- Knife & cutting board – for slicing your butter pats.
- Freezer – to freeze your butter pats for easy slicing.
- Rubber spatula – to mix your ingredients.
- Can opener – to open any cans that might not have a tab.
- Oven – Adjusted to the center rack position to bake your dump cake in.
How to Get the Perfect Dump Cake
Ever make a dump cake that came out powdery and less than appealing? The reason being is because while this is called a dump cake, you really do need to do a bit more than just dump and bake!
After you add the cake mix over the blueberry base layer, you will want to take your rubber spatula and gently pat the filling into the cake mix. This will help it absorb the initial liquid so it prevents a dry top layer.
Another way to get the perfect dump cake is to evenly distribute the butter pads. Some recipes call for melted butter over the top of a dump cake, but this tends to be problematic because many areas will be left without butter and will be “powdery” even after baking for one hour.
A great tip for the butter step is to freeze your butter for at least 30 minutes before carefully slicing it into thin pats. Additionally, you can also grate your butter while frozen. This will allow you to evenly sprinkle the butter over the entire dump cake. By spreading the butter over the cake mixture, your cake will bake up evenly to a golden-brown, bubbly texture and will not be powdery or dry.
If your cake still has small areas of powder even after baking, melt a small amount of butter, and brush it over the powdery spots to reabsorb the mix. You do not need any additional baking time if this may happen.
Storage
If you want to store your blueberry lemon dump cake simply follow the below instructions for best taste! While this recipe is best eaten the same day, warm out of the oven, you can enjoy it warmed.
Place any leftover blueberry lemon dump cake in an airtight container with a lid. This will keep out any unwanted odors from ruining the flavor of the cake. Store it in the refrigerator for up to 3 days max for best taste and consistency. In my opinion, this is best tasting when it it crunchy on top and has a cobbler-like texture, and taste.
Preparing Ahead of Time
If you want to prepare this in the morning before work for baking in the evening follow ALL the recipe instructions except for the baking step. Cover the cake tightly and store for up to 12 hours before baking. Bake at the normal temperature and time.
More Dump Cake Combinations to Try
Love dump cakes? So do we! Check out these additional flavors options!
Lemon Blueberry Dump Cake Recipe
Equipment
- oven adjusted to center rack position
- rubber spatula
- can opener
- cutting board & knife
- 9 x 13 baking dish
- nonstick cooking spray
Ingredients
- 15.25 ounces lemon cake mix
- 42 ounces blueberry pie filling
- 12 tablespoon s unsalted butter frozen for 30 minutes, and sliced into thin pats
Instructions
- Preheat oven to 350°F. Spray an 9 x 13 baking dish with nonstick spray.
- Dump both cans of blueberry pie filling into the greased pan and spread them.
- Sprinkle lemon cake mix over the pie filling. Using a rubber spatula, spread the cake mix evenly over the pie filling.
- Add sliced butter pats to the top of the cake evenly.
- Bake for 45-50 minutes. The top of the cake will be firm, bubbly, and golden brown. Serve warm and enjoy!
I’ve made this twice and my family really loves it.