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Use fresh or frozen blueberries and a box of lemon cake mix to make lemon blueberry dump cake! It tastes just like a homemade cobbler. No mixing or additional bowls needed for this dump cake with blueberries.
Absolutely delicious!!
-Sue
One of my favorite things about living in Michigan are the fruit farms! We’re only 30 minutes away from multiple pumpkin patches, apple orchards, and berry farms!
Blueberry picking in July has become an annual tradition now and I can’t wait to make this lemon blueberry dump cake with the biggest, freshest blueberries!
But It’s awesome that this lemon dump cake works with frozen or fresh blueberries – both ways will yield a delicious berry citrus cake!
What is a dump cake?
A dump cake is known for ease because you dump ingredients into the cake pan.
Most dump cakes are made in 9×13 inch pans. Most dump cakes use fruit or canned pumpkin – although I have my eye on a chocolate dump cake I want to make!
Lastly, dump cakes are known for sprinkling a box of dry cake mix over the ingredients in the pan and then adding melted butter.
It’s magical what happens inside the oven. Even I was like “Is this going to work??”
The result is a cobbler like dessert with fruit pieces and cake mixed together! It’s not the type of cake you cut into neat squares, just scoop it onto your plate and eat!
What You Need
- fresh or frozen blueberries, do not thaw if frozen
- granulated sugar
- lemon
- box lemon cake mix
- unsalted butter
How to make lemon blueberry dump cake
- Add 2 cups of blueberries to the bottom of a 9×13 inch pan.
- Sprinkle sugar and the lemon zest over the blueberries.
- Sprinkle the dry cake mix evenly over the blueberries.
- Drizzle melted butter evenly over the dry cake.
- Add 1 cup of blueberries on top of the cake. And bake – that’s it!
Baking Tip
How do you know when a dump cake is done?
Unlike traditional cakes, the toothpick method won’t work for a dump cake. The top of the dump cake should look golden in color and look and feel like a “crust”. But once you break the the crust, the cake will be moist.
Can dump cake be made ahead of time?
Most people prefer a warm dump cake, since it does resemble a cobbler. So with that in mind, yes, you can make a dump cake with blueberries ahead of time, but I would recommend not making it more than 1 day in advance.
How to store dump cake
Store a dump cake made with fresh or frozen fruit in the fridge covered with a cake pan lid or in a tupperware container.
Time required
- 10 minutes to assemble
- 45 minutes to bake
- 10 minutes to sit before serving
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Lemon Blueberry Dump Cake
Equipment
Ingredients
- 3 cups (480g) fresh or frozen blueberries, do not thaw if frozen
- 2 Tbsp granulated sugar
- zest of 1 lemon
- 1 box lemon cake mix, 15.25 oz (a gluten free lemon cake mix works great too!)
- 1 cup (226g) unsalted butter, melted, 2 sticks
Instructions
- Preheat the oven to 350º F.
- Spray a 9×13 inch pan with non-stick cooking spray. Add 2 cups of blueberries to the bottom of the pan. Sprinkle the sugar and the lemon zest over the blueberries.3 cups (480g) fresh or frozen blueberries, 2 Tbsp granulated sugar, zest of 1 lemon
- Sprinkle the dry cake mix evenly over the blueberries.1 box lemon cake mix
- Drizzle the melted butter evenly over the dry cake. Add 1 cup of blueberries on top of the cake.1 cup (226g) unsalted butter, 3 cups (480g) fresh or frozen blueberries
- Bake for 45-48 minutes or until golden yellow.
- Allow the cake to sit for 10 minutes before serving. Serve warm or cold with ice cream if desired!
Could this be done with blueberry pie filling? If so, how many cans of filling would it need?
Thanks in advance.
Hi Lily! Blueberry pie filling has added sugar, so it would change the whole recipe.
I use a pie crust cutter to cut butter into the cake mix. Never a hint of Rae cake mix.
An alternative to melting the butter or cutting the butter is GRATING the butter. I use a cheese grater and grate very cold butter on top of my dump cakes and find this covers better 🙂
Absolutely delicious!!
I made the lemon blueberry dump cake and it was a huge success!!! Highly recommend unsalted butter. I used salted on accident and while it was still scrumptious it was a tad salty. Thankfully I love the salt and sweet combo. My nephew loves it so much. Asked me to send the recipe to his mom!!!