This Blueberry Lemon Dump Cake is a simple, crowd-pleasing dessert made with just six ingredients and about 10 minutes of prep. Fresh blueberries with bright lemon zest and a rich, buttery topping bake up in a single pan for an easy treat that’s perfect served warm with vanilla ice cream.
Delicious, reliable, and buttery — this Blueberry Lemon Dump Cake combines fresh citrus notes with juicy berries for an effortless dessert anyone can make.
If you love the blueberry-and-lemon combination, this recipe delivers that bright flavor in an ultra-easy format. The one-dish method makes cleanup minimal and the results are comfortingly indulgent.
Why You Will Love This Blueberry Lemon Dump Cake
- Only six common ingredients.
- Made in a single baking dish for easy prep and cleanup.
- Ready to mix and bake in about 10 minutes.
- Delicious served warm with a scoop of vanilla ice cream or lemon ice cream.
- Buttery, slightly crisp topping with a juicy blueberry filling brightened by lemon zest.
What is “Dump Cake”?
“Dump cake” sounds odd but it’s a wonderfully simple dessert technique. It’s more like a cobbler than a traditional cake: you literally dump the filling into a pan, cover it with dry cake mix, dot with butter, and bake. The butter melts into the mix and creates a crisp, rich top while the fruit becomes bubbling and saucy underneath.
The minimal effort and one-pan cleanup are what make dump cakes so appealing — and the texture of the baked topping is similar to a crumble but without the fuss.
Ingredients and Substitutions
- Blueberries: Fresh is preferred, but frozen will work. If using frozen, thaw and drain excess liquid. You can swap or combine berries if desired.
- Sugar: Adjust to taste. Regular granulated sugar works well; other sweeteners can be substituted but may change texture.
- Cornstarch: Thickens the blueberry filling so it isn’t too runny.
- Lemon zest: Adding fresh lemon zest to both the berries and the cake mix boosts the lemon flavor. Fresh zest is better than a lemon-flavored cake mix.
- Yellow cake mix: A standard boxed yellow cake mix creates the buttery topping. Use gluten-free if needed. Note that box sizes vary; adjust accordingly if necessary.
- Butter: Unsalted butter is recommended so you can control the salt level. Slice thin for even coverage.
How To Make It
Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking pan. In the pan, toss together 5–6 cups blueberries, 1/2–2/3 cup sugar (to taste), 1 tablespoon cornstarch, and 1 tablespoon lemon zest.
Step 2: Spread the blueberry mixture evenly in the pan. You can mix in a bowl first if preferred, but combining directly in the pan saves a dish.
Step 3: Pour one 15.25 oz. box of yellow cake mix evenly over the berries to cover them. Sprinkle the remaining 1 tablespoon lemon zest over the cake mix and gently work it into the dry mix with a spoon or your fingers.
Step 4: Slice 1/2 cup (1 stick) unsalted butter into thin pats (about 1/4-inch thick) and arrange them evenly across the cake mix so the butter pieces are close together and cover the surface.
Step 5: Bake for 45–55 minutes, until the filling is bubbling and the top is the desired level of golden brown. Remove from the oven and let cool slightly before serving. Enjoy with a generous scoop of vanilla ice cream.
Recipe Tips
- Use one pan: Toss the berries, sugar, and lemon zest directly in the greased baking dish, then layer the cake mix and butter on top.
- Cover the surface with butter: Slice the butter thin and place pieces close together so the topping browns evenly. If you notice dry spots while baking, add a bit more butter.
- Adjust depth: A 9×13 pan yields a thinner but rich result. For a deeper cake, use a smaller pan and extend baking time slightly.
- Bake to preference: Remove earlier for a lighter top or leave longer for a deeper golden-brown crispiness.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently or enjoy cold. To freeze, cool completely, cover tightly with plastic wrap or foil, then seal in a freezer-safe container; it will keep about 3 months.
Other desserts to try:
- Lemon Champagne Bundt Cake
- Easy One Dish Apple Dump Cake
- Lemon Sugar Cookies
- 5-Minute Blueberry Cheesecake Dip
- Blueberry Lemon Mug Cake
- Birthday Cake Cookies
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Blueberry Lemon Dump Cake
Ingredients
- 5-6 cups blueberries
- 1/2-2/3 cup sugar (adjust to taste)
- 1 Tbsp cornstarch
- 2 Tbsp lemon zest, divided
- 1 15.25 oz. yellow cake mix
- 1/2 cup unsalted butter (plus 1–2 Tbsp if needed)
Instructions
- Preheat oven to 350°F.
- Grease a 9×13-inch baking pan. In the pan, combine blueberries, sugar, cornstarch, and 1 tablespoon lemon zest. Spread evenly.
- Pour cake mix over the berries, covering them completely. Sprinkle the remaining tablespoon of lemon zest over the cake mix and gently incorporate it.
- Arrange thin slices of butter evenly across the cake mix. Bake 45–55 minutes, until bubbly and golden.
- Remove from oven and cool slightly. Serve warm with vanilla ice cream. Refrigerate leftovers up to 4–5 days.
Notes
Storage: Refrigerate leftovers in an airtight container for 4–5 days. Reheat or enjoy cold. To freeze, cool completely, wrap tightly, and store up to 3 months.
Pan tip: A 9×13 pan yields a thinner, rich cake; for a deeper result use a smaller pan and increase baking time slightly.
Butter coverage: Place butter slices close together or cut thinner to ensure even browning. Add a little more butter if you notice dry spots while baking.
Nutrition
Carbohydrates: 53 g,
Protein: 2 g,
Fat: 9 g,
Sugar: 34 g
Nutrition information is an estimate and should be used as a guideline.
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Glass 9×13 inch Baking Dish
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