Save to Pinterest Experience a delightful blend of sweet blueberries and zesty lemon under a golden, buttery topping. With only a few simple steps and pantry staples like cake mix and fresh fruit, you can create a crowd-pleasing dessert. Just toss the fruit, layer with a cake mix, drizzle melted butter and milk, then bake until bubbly and golden. Serve warm, optionally dusted with powdered sugar or topped with vanilla ice cream. It’s perfect for gatherings or a quick homemade treat, bursting with bright flavors and effortless charm.
This Lemon Blueberry Dump Cake is the answer when you crave something homemade but do not want to fuss with complicated steps. Piled with juicy blueberries and a burst of lemon everything bakes into a warm gooey dessert crowned with a golden cake crust. It is the dessert I pull out for family movie nights and summer get-togethers because it is as easy as stirring and layering no mixer or special equipment required.
There is something endlessly comforting about scooping out that bubbly cake with its golden edges. This is the recipe that convinced my husband to believe dump cakes could actually taste homemade.
Ingredients
- Blueberries: Both fresh and frozen work and bring a sweet tart burst. Look for firm berries without wrinkles or signs of spoilage
- Lemon zest and lemon juice: These liven up the whole dish. Fresh lemons give brighter flavor than bottled juice
- Granulated sugar: Sweetens the berries so the filling is just the right balance
- Cornstarch: Helps thicken up the blueberry juices so your cake is not soupy
- Yellow or white cake mix: The secret shortcut for a fluffy golden topping. Go for a brand with a buttery-rich texture
- Unsalted butter: Brings richness and helps the top crisp nicely. Use fresh good quality butter for the best flavor
- Milk: Loosens the cake mix for extra-moist tenderness
- Sliced almonds: Add crunch and a bakery-style finish on top if you use them. Choose fresh almonds for the best texture
- Powdered sugar: For an elegant dusting at the end
Instructions
- Prepare the baking dish:
- Grease a nine by thirteen inch baking dish thoroughly with butter or nonstick spray so nothing sticks to the sides during baking. This step also helps with easy cleanup later
- Make the blueberry filling:
- In a mixing bowl toss the blueberries with the freshly grated lemon zest lemon juice granulated sugar and cornstarch. Stir everything well so the blueberries get shiny and coated. This step ensures even sweetness and a thick fruit sauce after baking
- Layer in the baking dish:
- Spread your berry mixture evenly in the bottom of your prepared baking dish. Try to get the berries into all the corners for every spoonful to have fruit
- Add the dry cake layer:
- Evenly sprinkle the entire box of dry cake mix directly over the blueberry filling. Do not stir or press it down keeping it loose gives the crumbly topping its signature texture
- Drizzle and top:
- Drizzle the melted butter and milk as evenly as possible over the cake mix. Some dry spots are fine they will soak up moisture as the cake bakes. If using sprinkle almonds over the top now
- Bake the dump cake:
- Slide the dish onto the center oven rack and bake for forty to forty five minutes. The cake should be golden brown with the berries bubbling up at the edges when done. The center will set as it cools
- Cool and finish:
- Let the cake sit for at least fifteen minutes after baking to help everything firm up. If using sift powdered sugar over the top just before serving for a pretty finish
Save to Pinterest My favorite part has to be the lemon zest because even a small amount totally brightens up the filling. This dish once brought three generations to the table in my kitchen all laughing and sneaking second helpings straight from the pan.
Storage Tips
Keep leftovers tightly covered at room temperature for up to twenty four hours or refrigerate for up to four days. You can reheat portions in the microwave or pop the whole dish back in the oven covered with foil for about fifteen minutes at three hundred fifty degrees until bubbly again. I have found this cake tastes even better the next day as the flavors meld together.
Ingredient Substitutions
For a dairy-free version use plant-based butter and your favorite non-dairy milk. You can swap in frozen mixed berries for variety but keep the lemon zest for that bright pop. Almond extract or vanilla extract make a nice subtle flavor boost if you prefer less lemon.
Serving Suggestions
Top warm slices with a big scoop of vanilla ice cream for contrast against the sweet tart berries and buttery cake. Lightly sweetened whipped cream is also delicious. For an extra fresh touch sprinkle with additional lemon zest before serving.
Save to Pinterest Enjoy this Lemon Blueberry Dump Cake warm out of the oven or chilled the next day. However you serve it every bite promises easy homemade goodness.
Recipe Questions & Answers
- → Can I use frozen blueberries instead of fresh?
-
Yes, frozen blueberries work just as well. No need to thaw before using for the best texture.
- → How do I know when the dessert is done baking?
-
The top should be golden and the fruit bubbling around the edges, usually after 40–45 minutes.
- → What can I use instead of yellow cake mix?
-
White cake mix is a great substitute. Both yield a delicious, tender top layer.
- → Can I make this dessert nut-free?
-
Absolutely. Simply omit the sliced almonds or use a nut-free topping option.
- → How should I serve this dessert?
-
Serve warm, topped with vanilla ice cream or whipped cream for an extra indulgent experience.
- → Can I use other fruits in place of blueberries?
-
Yes, try mixed berries or your preferred fruit for a delicious flavor variation.
