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Blueberry lemon dump cake close-up. Easy summer dessert recipe.
Lady Maria

Blueberry Lemon Dump Cake

This nostalgic Blueberry Lemon Dump Cake is an ultra-easy, crowd-pleasing dessert made with just three ingredients: blueberry pie filling, lemon cake mix, and butter. Perfectly tart, buttery, and bursting with berry flavor, it's a weeknight favorite and potluck legend.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (21 oz) blueberry pie filling
  • 1 box (15.25 oz) lemon cake mix
  • 0.75 cup cold butter, cut into pats (1 ½ sticks)

Equipment

  • 9x13 inch baking dish
  • Oven
  • knife or pastry cutter (for slicing butter)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or cooking spray.
  3. Pour the blueberry pie filling into the prepared baking dish and spread evenly.
  4. Sprinkle the lemon cake mix evenly over the blueberry layer.
  5. Distribute cold butter pats evenly across the top of the cake mix.
  6. Bake for 45-55 minutes until golden brown and bubbly around the edges.
  7. Let cool slightly before serving.

Notes

Use cold butter for the best texture. Avoid overbaking to keep the cake moist. Try lemon zest for added brightness or serve with vanilla ice cream for a decadent finish. Make it your own with alternative fruit fillings or cake mix flavors.