Make this Blueberry Lemon Dump Cake for a seriously easy dessert that is sure to wow your friends and family. Just dump the ingredients and bake — you don't even have to stir!
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Why You'll Love This Lemon Blueberry Dump Cake
This is another variation of my Pineapple Coconut dump cake (think Pina Colada in cake form!) which is SO delicious. If you've been looking for dump cakes recipes to make with blueberries, you're going to love this one. Plus the overall deliciousness factor is off the charts!
You're probably wondering: how do you make dump cake? The concept is simple. You "dump" all of the ingredients into one pan and then bake. It really is that easy!
A layer of blueberry pie filling brings that berry deliciousness we all know and love (and the lemon zest adds a subtle zing!). Walnuts add a great crunch and the butter melts into the cake mix, creating a crust that gives this a texture similar to that of a cobbler. Basically, the perfect fruit dessert! Here are more reasons why I love it (in case you needed any!):
- So easy to pull together
- Full of fresh flavor
- Perfect for summer parties
- Only 5 minutes of prep time
- Kid-friendly
- Uses minimal ingredients
Ingredients Information and Substitutions
- Canned Blueberry Pie Filling- This blueberry dump cake recipe is full of shortcuts. Don't worry about cooking down a bunch of berries — use pie filling instead!
- Vanilla Cake Mix- Another easy shortcut! Gotta love a cake mix dump cake recipe, am I right? You can also use White Cake mix or Yellow Cake Mix.
- Lemon Zest- An absolute must for added freshness and zing.
- Walnuts- I love adding freshly chopped walnuts for a bit of crunch. Chopped pecans or sliced almonds also work!
- Butter- The butter will melt over the top of your cake to create a crumble-like crust. Yum!
How To Make Blueberry Dump Cake
Step 1: Make the fruit layer
Preheat your oven and grease your 9x13-inch baking pan with cooking spray. Spread the blueberry pie filling in an even layer at the bottom of the baking pan. Then, sprinkle the lemon zest all over the berry layer.
Step 2: Add the cake mix dump cake layer
Next, evenly sprinkle the cake mix on top. Add the walnuts over the cake mix.
Step 3: Finish with butter and bake
Finish it all off with pats of butter evenly distributed on top of the cake mix layer. Bake for about 1 hour checking halfway and if it's getting too dark, top with foil. Allow it to cool a bit before serving, and enjoy!
Frequently Asked Questions
My blueberry dump cake recipe is designed to use canned blueberry pie filling because the syrup benefits the texture of the dessert.
I don't recommend it — this is not a freezer-friendly recipe.
You don’t have to. That said if you like it served cold, you can refrigerate it.
Store any leftovers in an airtight container on your countertop. It will keep for 3-4 days.
You can make this cake mix dump cake a day in advance. Make sure you let it cool completely before covering it so that it doesn't get soggy on top.
You can totally add a scoop of vanilla ice cream and most desserts taste great with a nice cup of coffee.
Tips for Making This Blueberry Dump Cake Recipe
- Spray the pan with cooking spray to help avoid sticking.
- Be sure to layer everything evenly in the pan. This allows for even cooking.
- Do NOT stir the ingredients — keep them layered. Trust me.
- Cut your butter into quarters and then cut the quarters into thirds. Line those thirds up evenly over the top of the cake mix and nuts. The butter melts into the cake mix to help give it a more cake-like texture.
- Check the cake once or twice during cooking and if the top is getting too dark, cover it with foil.
- Leftovers and Storage- This will last up to 3-4 days covered on your countertop.
Other Easy Cake Recipes to Try...
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Blueberry Lemon Dump Cake
Ingredients
- Cooking spray
- 2 20 ounce cans blueberry pie filling
- 1 teaspoon lemon zest (1 large lemon)
- 1 box vanilla cake mix
- ½ cup walnuts chopped
- 1 stick salted butter
Instructions
- Preheat the oven to 350 degree and grease a 9" x 13" baking pan with cooking spray.
- Spread the blueberry pie filling in an even layer along the bottom of the pan.
- Sprinkle lemon zest onto the blueberry pie filling.
- Sprinkle cake mix evenly over the blueberry pie filling.
- Sprinkle the chopped walnuts over the cake mix.
- Place the pats of butter evenly over the cake mix layer.
- Bake for an hour, checking on it once or twice to make sure it's not getting too dark on top (if it is, cover it with foil- I didn't run into this issue). Cool and serve.
Video
Notes
- Spray the pan with cooking spray to help avoid sticking.
- Be sure to layer everything evenly in the pan. This allows for even cooking.
- Do NOT stir the ingredients — keep them layered. Trust me.
- Cut your butter into quarters and then cut the quarters into thirds. Line those thirds up evenly over the top of the cake mix and nuts. The butter melts into the cake mix to help give it a more cake-like texture.
- Check the cake once or twice during cooking and if the top is getting too dark, cover it with foil.
- Leftovers and Storage- This will last up to 3-4 days covered on your countertop.
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