Bring in the bright flavors of lemon with fresh berries with this super easy Lemon Blueberry Dump Cake recipe!

This blueberry dump cake recipe is one of those mix it, fill it, and bake it recipes that are perfect for last-minute guests. It’s fancy enough to serve at a Sunday brunch, or whenever a sweet treat is called for, too!

close up of Lemon Blueberry Dump Cake in a bowl with ice cream on top

Lemon Blueberry Dump Cake

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What Is A Dump Cake?

We love dump cakes because all you do is dump in the ingredients in layers. It’s just berries, batter, cake mix, and butter. Bake, cool, and serve! Dump cakes are so versatile and easy on the budget! They require zero baking skills and are a fun way to introduce young bakers to the kitchen! Don’t forget to serve dump cake with a fun peppermint mocha latte, or a pitcher of vodka sweet tea if company’s coming! 

ingredients to make Lemon Blueberry Dump Cake

Ingredients and Variations

We love that this recipe only takes 8 ingredients, but what we love more is how versatile the ingredients can be.

BERRIES – Blueberries and lemon are the perfect combination. No fresh berries? Use frozen! Or, switch the berries out for any of a variety of pie fillings. Pie fillings work really well in dump cake, turning it into a cobbler type dessert.

CAKE MIX – Use lemon cake mix which this recipe calls for, or go for a different flavor to match the add-ins you have on hand! Cherry chocolate? Frozen pineapple? How about strawberry red velvet? Or apple cinnamon streusel?

LEMON – The zest and juice of a lemon combine to add tang and lemony goodness!

EGGS – 3 eggs make for a rich dessert that’s super moist and fluffy.

process of adding ingredients to dish to make Lemon Blueberry Dump Cake

How To Make A Dump Cake

  1. Pour berries or pie filling into prepared pan.
  2. Combine evaporated milk, eggs, lemon zest, one tablespoon of fresh-squeezed lemon juice, and salt. Pour over berries.
  3. Sprinkle cake mix evenly over the batter (do not stir). Pour melted butter over the top (again, do not stir).
  4. Bake uncovered per recipe card below. Cover with aluminum foil and bake another 25 minutes. Remove from oven. Uncover and let cool slightly. Serve with whipped cream or ice cream.

Tips & Tricks

  • Avoid the temptation to stir the dump cake. Part of its appeal is that the texture is aerated so it bakes up fluffy and a little bit rustic looking.
  • Lemon blueberry dump cake cooks up beautifully in a Dutch oven!

top view of cooked Lemon Blueberry Dump Cake in a casserole dish

How To Store A Dump Cake

Cover baked and cooled dump cake with plastic wrap, or transfer to an airtight container. It can be kept in the refrigerator for a cold dessert, or reheat portions in the microwave. It tastes even better the next day!

Other Easy Dessert Recipes To Try!

close up of Lemon Blueberry Dump Cake in a bowl with ice cream on top
4.07 from 16 votes↑ Click stars to rate now!
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Lemon Blueberry Dump Cake

This blueberry dump cake recipe makes an easy dessert that everyone loves!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Author Holly

Ingredients  

  • 6 cups fresh blueberries
  • 1 lemon zested & juiced
  • 1 can evaporated milk 12 oz can
  • 3 large eggs
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 1 box lemon cake mix
  • 1 cup unsalted butter melted

Instructions 

  • Preheat oven to 350˚F.
  • Grease and flour a 9x13 pan. Pour blueberries into prepared pan.
  • In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 tablespoon of lemon juice and salt. Pour over blueberries.
  • Sprinkle dry cake mix over blueberry mixture. Do not stir.
  • Pour melted butter over cake mix. Do not stir.
  • Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
  • Cool slightly. To serve, scoop into bowls and top with ice cream.
4.07 from 16 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 284kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 98mg | Potassium: 179mg | Fiber: 2g | Sugar: 23g | Vitamin A: 643IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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cooked Lemon Blueberry Dump Cake with a title
Lemon Blueberry Dump Cake in a casserole dish and plated with a title

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Comments

  1. 1 star
    I’ve been baking for 50 years and found this recipe to be expensive, time consuming and a big fat flop. Temperature is wrong and ingredients are wrong.

    1. Sorry to hear that. We have made this recipe many times as written and it has worked well for us Susan. I’m not sure what went wrong for you. What made it a flop?

  2. 1 star
    Make this with my grandkids today. Used a large, expensive bag of frozen blueberries because fresh would have been even more expensive. It was awful. What a soupy mess and in my oven too since it bubbled over even with foil on top. All the kids but one just had ice cream. What a waste of time and money. Wish I had used a disposable pan so I could dump this straight in the trash.

  3. I made this, following directions.  When I removed it from the oven after the recommended time, the center was very jiggly, so I baked it for another 10 minutes.  Unfortunately after cooling, the bottom was a still soggy mess – I was very apologetic, but my family is quite forgiving.  I am a seasoned cook, but I haven’t a clue why this was such a disaster.  I didn’t follow my own rule:  don’t try a new recipe on company.

    1. I’m sorry to hear that it didn’t turn out Scout. I can’t say for sure what went wrong, as I’ve made this recipe many times with great success. I can only guess that your oven may run a little on the low side. Have you tried testing it with an oven thermometer?

  4. 5 stars
    I made this the other day and it was delicious, I didn’t have any leftover to bring home from a party.
    Can you bake it covered for 25 minutes first and then uncover the last 25 minute? I was curious how the crust would turn out.

    1. I’d use them from frozen and reduce the liquid as noted in the recipe to account for the moisture of the frozen berries. Enjoy Cindy!

    1. I haven’t tried making it ahead, but I’m sure it will work just fine Rebecca. Enjoy!

  5. Really awesome blueberry dump cake. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.