Blueberry Lemon Dump Cake: Easy 3-Ingredient Dessert!

I still remember the church potlucks of my childhood, tables laden with casseroles and desserts. There was always one dessert that disappeared faster than you could say “seconds”: a delightfully simple, yet incredibly flavorful cake. It was my Aunt Carol’s secret weapon, a BLUEBERRY LEMON DUMP CAKE that everyone raved about. Today, I’m sharing all my secrets for the most amazing Blueberry Lemon Dump Cake you’ll ever make, guaranteed to become your new go-to dessert!

The Easiest Blueberry Lemon Dump Cake You’ll Ever Bake

Okay, friends, get ready for a dessert revelation! This Blueberry Lemon Dump Cake is seriously the easiest thing you’ll ever bake. I’m talking three ingredients, minimal effort, and maximum flavor. It’s perfect for those moments when you need a quick dessert for unexpected guests, a potluck, or just a weeknight treat. And trust me, even though it’s simple, it tastes like you spent hours slaving away in the kitchen. Let’s dive in!

What Exactly *Is* a Dump Cake?

If you’re new to the concept of dump cakes, don’t be put off by the name! It simply means you “dump” all the ingredients into a baking dish and let the oven do its magic. No mixing bowls, no complicated steps, just pure, delicious simplicity. Think of it as the ultimate shortcut to a homemade dessert.

Here’s What You’ll Need:

• 1 (21 ounce) can blueberry pie filling: Make sure it’s a good quality pie filling! The better the filling, the better the cake.
• 1 (15.25 ounce) box lemon cake mix: Yellow cake mix will also work in a pinch, but lemon really elevates the flavor.
• ¾ cup (1 ½ sticks) cold butter, cut into pats: This is crucial! The cold butter creates those lovely, buttery pockets throughout the cake.

That’s it! Seriously. Three ingredients. Isn’t that amazing?

Let’s Bake! Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
2. Grease a 9×13 inch baking dish. This prevents the cake from sticking and makes serving a breeze. You can use cooking spray or butter.
3. Pour the blueberry pie filling into the prepared baking dish. Spread it evenly across the bottom. You want a nice, uniform layer of blueberry goodness.
4. Sprinkle the lemon cake mix evenly over the blueberry pie filling. Try to cover the entire surface. Don’t worry if it looks like a lot of cake mix; it will bake up beautifully.
5. Distribute the cold butter pats evenly over the cake mix. Make sure to cover as much of the surface as possible. The butter will melt and create a golden, crispy topping. This is key to the texture!
6. Bake for 45-55 minutes, or until the top is golden brown and the filling is bubbly. Keep an eye on it! Baking times can vary depending on your oven. The top should be a beautiful golden brown, and you should see the blueberry filling bubbling around the edges.
7. Let cool slightly before serving. This allows the cake to set up a bit and prevents you from burning your tongue!

And that’s it! You’ve just made the easiest and most delicious Blueberry Lemon Dump Cake. Seriously, how simple was that?

Success Tips for the Perfect Dump Cake

Okay, even though this recipe is incredibly easy, I want to share a few tips to ensure your Blueberry Lemon Dump Cake is absolutely perfect every single time. These are the secrets I’ve learned over years of making this delightful treat.

• Use Cold Butter: I cannot stress this enough! Cold butter is essential for creating the crispy, buttery topping that makes this dump cake so irresistible. Don’t even think about using softened butter.
• Don’t Overbake: Overbaking will result in a dry cake. Pull it out of the oven when the top is golden brown and the filling is bubbly. It might seem slightly underdone, but it will continue to set up as it cools.
• Even Distribution is Key: Make sure to spread the blueberry pie filling and cake mix evenly across the baking dish. This ensures that every bite is perfectly balanced.
• Add a Sprinkle of Lemon Zest: For an extra burst of lemon flavor, add a teaspoon or two of lemon zest to the cake mix before sprinkling it over the blueberry pie filling. This will really elevate the citrus notes.
• Serve with a Scoop of Vanilla Ice Cream: This is optional, but highly recommended! The cold, creamy ice cream complements the warm, fruity cake perfectly. Whipped cream is also a fantastic option.

Variations & Adaptations: Let’s Get Creative!

The beauty of this Blueberry Lemon Dump Cake is that it’s incredibly versatile. Feel free to experiment with different flavors and ingredients to create your own unique version! Here are a few ideas to get you started:

Different Fruit Fillings

While blueberry is a classic, you can easily substitute other fruit fillings. Try:

• Cherry: Cherry pie filling with a chocolate cake mix is a decadent combination.
• Apple: Apple pie filling with a spice cake mix is perfect for fall. Add a sprinkle of cinnamon and nutmeg for extra warmth.
• Peach: Peach pie filling with a vanilla cake mix is a delightful summer treat.
• Mixed Berry: A mixed berry pie filling with a white cake mix is a vibrant and flavorful option.

Cake Mix Swaps

Don’t limit yourself to lemon cake mix! Experiment with different cake mix flavors to create unique flavor combinations:

• White Cake Mix: A classic choice that pairs well with any fruit filling.
• Vanilla Cake Mix: Another versatile option that complements a wide range of flavors.
• Spice Cake Mix: Perfect for fall and winter desserts, especially with apple or pumpkin pie filling.
• Chocolate Cake Mix: A decadent choice that pairs well with cherry or raspberry pie filling.

Adding Extra Ingredients

Want to take your dump cake to the next level? Try adding some extra ingredients:

• Nuts: Sprinkle chopped pecans, walnuts, or almonds over the cake mix before baking for added crunch and flavor.
• Oats: Mix rolled oats with the cake mix for a heartier texture.
• Coconut: Add shredded coconut to the cake mix for a tropical twist.
• Chocolate Chips: Sprinkle chocolate chips over the blueberry pie filling for a decadent treat.

Make-Ahead & Freezing Instructions

This Blueberry Lemon Dump Cake is perfect for making ahead of time! You can assemble the cake a few hours before baking and store it in the refrigerator. Just be sure to add the butter right before baking. For freezing, bake the cake as directed and let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To thaw, place the cake in the refrigerator overnight. You can reheat it in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Serving Suggestions

This Blueberry Lemon Dump Cake is delicious on its own, but it’s even better with a few simple toppings:

• Vanilla Ice Cream: A classic pairing that never fails to impress.
• Whipped Cream: Light and airy, whipped cream is a perfect complement to the fruity cake.
• Lemon Curd: For an extra burst of lemon flavor, drizzle a spoonful of lemon curd over each slice.
• Fresh Berries: Garnish with fresh blueberries, raspberries, or strawberries for a beautiful and flavorful presentation.

Why This Recipe Works

You might be wondering, how can something so simple taste so good? The magic lies in the combination of flavors and textures. The sweet and tart blueberry pie filling, the tangy lemon cake mix, and the crispy, buttery topping create a symphony of flavors that will leave you wanting more. The cold butter melts into the cake mix, creating those lovely pockets of buttery goodness that make this dump cake so unique. And the best part? It’s so easy to make, anyone can do it!

Troubleshooting: Common Issues and Solutions

Even with the simplest recipes, things can sometimes go awry. Here are a few common issues you might encounter and how to fix them:

• Cake is Too Dry: Make sure you’re not overbaking the cake. Also, ensure you’re using enough butter. If the cake still seems dry, try adding a tablespoon or two of milk to the cake mix before sprinkling it over the pie filling.
• Cake is Too Soggy: This can happen if you use too much pie filling or if your oven temperature is too low. Make sure to use the recommended amount of pie filling and ensure your oven is properly preheated.
• Butter Isn’t Melting Evenly: Cut the butter into small, even pats and distribute them evenly over the cake mix. If some areas are still dry after baking, you can carefully add a few more small pats of butter to those areas and bake for a few more minutes.
• Cake is Burning on Top: If the top of the cake is browning too quickly, tent it with aluminum foil for the last 15-20 minutes of baking.

My Final Thoughts

This Blueberry Lemon Dump Cake is more than just a recipe; it’s a memory, a tradition, and a guaranteed crowd-pleaser. It’s the perfect dessert for any occasion, from casual weeknight dinners to festive holiday gatherings. I truly hope you love this recipe as much as I do. It’s a simple, delicious, and foolproof way to impress your friends and family. So go ahead, give it a try! I promise you won’t be disappointed.

Happy baking, my friends!

Lady Maria

Blueberry Lemon Dump Cake

This Blueberry Lemon Dump Cake is an incredibly easy dessert that requires only three ingredients and minimal effort. It’s perfect for unexpected guests, potlucks, or a simple weeknight treat, delivering maximum flavor with a homemade taste.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup 1 ½ sticks

Equipment

• 9×13 inch baking dish
• Oven

Method

 

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. Pour the blueberry pie filling into the prepared baking dish.
4. Sprinkle the lemon cake mix evenly over the blueberry pie filling.
5. Distribute the cold butter pats evenly over the cake mix.
6. Bake for 45-55 minutes, or until the top is golden brown and the filling is bubbly.
7. Let cool slightly before serving.

Notes

For freezing, bake the cake as directed and let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To thaw, place the cake in the refrigerator overnight. You can reheat it in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.