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–+ servings
A wooden spoon with blueberry lemon dump cake inside.
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5 from 5 votes

Lemon Blueberry Dump Cake Recipe

A buttery lemon cake is baked over blueberry pie filling. This dump cake is a crowd-pleaser for potlucks, cook outs, and celebrating anytime of the year.
Prep Time10 minutes
Cook Time45 minutes
Chilling Butter Time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, dump cake, lemon
Servings: 8 people
Calories: 619cal
Author: Amy Desrosiers

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!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 619cal | Carbohydrates: 111g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 414mg | Potassium: 202mg | Fiber: 5g | Sugar: 80g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg