If you’re on the hunt for a dessert that combines juicy bursts of blueberry goodness with bright lemon zing and a buttery, golden crust, you absolutely must try this Blueberry Lemon Dump Cake Recipe. It’s wonderfully simple yet bursting with layers of flavor, and it comes together in just one dish with minimal ingredients and effort. Whether you’re serving it for a casual family dessert or an impromptu gathering with friends, this cake delivers a perfect balance of sweet, tart, and richly satisfying textures that will have everyone asking for seconds.

Ingredients You’ll Need

A clear glass rectangular baking dish filled with a thick white powder layer, scattered with small bright yellow zest pieces on top. Square pieces of pale cream butter evenly placed on the surface in a grid pattern. Underneath the powder layer, dark blue round berries peek through near the edges. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Blueberry Lemon Dump Cake Recipe relies on just a handful of simple and essential ingredients that create a fantastic flavor and texture combination. Each component plays a crucial role, from the fresh blueberries providing juicy color and sweetness to the lemon zest adding a bright citrus note, all topped off with a buttery cake mix crust that bakes to golden perfection.

6 cups blueberries: Fresh or frozen, these juicy berries are the star of the show adding natural sweetness and vibrant color.
2/3 cup sugar: Balances the tartness of the blueberries while helping the filling thicken as it bakes.
1 tablespoon cornstarch: Acts as a thickening agent to keep the blueberry juices luscious without being watery.
2 tablespoons lemon zest, separated: Lemon zest infuses the cake with a fresh, citrus burst, enhancing the berries and adding complexity.
1/2 cup butter (plus extra if needed): Thinly sliced and spread on top, butter creates that beautiful golden, rich topping with a melt-in-your-mouth texture.
1 15.25 oz. yellow cake mix: The dry cake mix forms the crisp and tender crust that perfectly complements the tender berries below.

How to Make Blueberry Lemon Dump Cake Recipe

Step 1: Prep and Mix the Blueberries

Start by preheating your oven to 350°F and greasing a 9×13 baking pan—that’s the only dish you’ll need, making cleanup a breeze! Toss the blueberries with sugar, cornstarch, and 1 tablespoon of lemon zest directly in the pan. This simple blend ensures every bite bursts with juicy, slightly thickened fruit that has a gentle citrus lift.

Step 2: Add the Cake Mix Layer

Next, evenly sprinkle the dry cake mix on top of the blueberry layer to completely cover it. Then, sprinkle the remaining tablespoon of lemon zest over the cake mix. For an extra burst of lemon aroma, gently fold the zest into the dry mix using your fingers or a spoon—this little trick spreads that fresh citrus flavor throughout the crumbly topping.

Step 3: Top with Butter and Bake

Slice the butter into thin, quarter-inch pieces and distribute them evenly over the cake mix surface. The butter will melt and soak into the topping, creating that signature golden crust and rich texture. Bake for 45 to 55 minutes, until the cake is bubbling around the edges and the topping reaches your desired golden brown shade.

Step 4: Cool and Serve

Once baked, allow the dump cake to cool slightly to let the layers settle. This cake is wonderful served warm, especially alongside a big scoop of vanilla ice cream which melts beautifully into the warm, fruity goodness.

How to Serve Blueberry Lemon Dump Cake Recipe

A rectangular glass baking dish filled with a baked dessert. The top layer is golden brown with a slightly crunchy texture and scattered darker spots. Below the top is a thick layer of dark purple berries that have released juice and peek out around the edges. The dish sits on a white marbled surface, and the edges of the berries have slightly bubbled over the sides of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of charm and flavor, sprinkle a bit of fresh lemon zest or a few fresh blueberries on top just before serving. A dusting of powdered sugar can add a subtle sweetness and picture-perfect finish too.

Side Dishes

This dump cake shines as a stand-alone dessert, but it pairs wonderfully with light sides like whipped cream or Greek yogurt to balance its rich sweetness. A cup of freshly brewed coffee or a fruity herbal tea will also complement its flavors beautifully.

Creative Ways to Present

Try serving warm portions in individual ramekins for charming single servings at your next gathering. You can also layer chilled Blueberry Lemon Dump Cake Recipe crumbs into parfait glasses with yogurt or mascarpone for a decadent treat with a twist.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Blueberry Lemon Dump Cake Recipe keep beautifully in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold straight from the fridge or gently warm it to bring back that fresh-baked feeling.

Freezing

This cake freezes well if you’re looking to make it ahead. Just cool it completely, then cover tightly with plastic wrap or foil before sealing it in a freezer-safe container. It will keep its delicious flavor and texture for up to 3 months in the freezer.

Reheating

Reheat your dump cake in a low oven or microwave until gently warmed through. If reheating from frozen, thaw overnight in the fridge first for best results. A quick refresh brings back its luscious, bubbly texture and warm aroma.

FAQs

Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work perfectly in this Blueberry Lemon Dump Cake Recipe. Just be sure not to thaw them first to prevent excess liquid, which can make the cake soggy.

What kind of cake mix is best to use?

A yellow cake mix, like Betty Crocker Super Moist, creates the best balance of sweetness and crumbly topping. However, you can experiment with white or even lemon-flavored cake mixes for a different twist.

Can I substitute the butter with a dairy-free alternative?

Absolutely! Using a dairy-free or plant-based butter substitute will work fine and still give you a delicious, crisp topping—perfect for those with dietary restrictions.

How can I make the topping extra crispy?

Make sure to slice the butter thinly and place the pieces close together so the cake mix is evenly moistened. You can also bake a little longer until the topping reaches a rich golden brown color, which enhances crispiness.

Is this recipe very sweet?

The Blueberry Lemon Dump Cake Recipe is delightfully balanced: juicy berries and tart lemon cut through the sweetness of the cake mix and sugar, making it a rich but not overly sweet dessert.

Final Thoughts

There’s something so comforting and joyful about whipping up a Blueberry Lemon Dump Cake Recipe—it’s fuss-free, so flavorful, and great for sharing. Whether you’re a seasoned baker or just looking for an easy dessert that tastes homemade, this cake is sure to become one of your favorites. Give it a try and enjoy every buttery, fruity, lemony bite!