Lemon Blueberry Dump Cake
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!
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. Then, 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!
How do you know when a dump cake is done baking?
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? / How to store dump cake?
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.
Store a dump cake made with fresh or frozen fruit in the fridge covered with a cake pan lid or in a tupperware container.
Other dessert recipes that use fresh lemons!
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- 3 cups fresh or frozen blueberries (do not thaw if frozen)
- 2 tbsp sugar
- zest of 1 lemon
- 1 box of lemon cake mix, 15.25 oz (a gluten free lemon cake mix works great too!)
- 2 sticks unsalted butter (1 cup), unmelted
- Preheat the oven to 350º F.
- Spray a 9x13 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.
- Sprinkle the dry cake mix evenly over the blueberries.
- Drizzle the melted butter evenly over the dry cake. Add 1 cup of blueberries on top of the cake.
- 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!
This recipe turned out great using a box of gluten free lemon cake mix too!