This Gooey Delicious Blueberry Dump Cake Is the Only Dessert You Need This Weekend
This blueberry dump cake with fresh berries is almost too easy. Bursting with juicy blueberries and kissed with fresh lemon, it’s one of the best dump cake recipes to have on hand, especially when time is short and guests are near.
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If you enjoy lemon and blueberry desserts, this one’s a standout. The layers come together with ease—no mixers needed, no extra bowls to clean. Just a handful of pantry staples, a trusty baking dish, and a little oven time.
What emerges is a golden, buttery topping with just the right amount of crunch, resting on a bed of bubbling sweet-tart fruit. It’s a delightful take on the classic fruit dump cake, with a nod to both lemon blueberry poke cake and blueberry cobbler with cake mix easy enough for any home cook.
Ingredients
2 cups fresh blueberries or canned blueberry pie filling
1/3 cup lemon juice
Zest of 1 lemon
1 cup granulated sugar
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/2 teaspoon salt
1 cup water
This cake mix dump cake is a lovely option for anyone who wants the flavor of something homemade with the ease of dump cakes recipes easy enough to whip up at the last minute.
Instructions
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish with a light coating of nonstick spray or butter.
Create the Fruit Base
In the bottom of your dish, combine the blueberries, lemon juice, lemon zest, and sugar. Stir gently to coat. This base is bright, fresh, and gives this lemon and blueberry dessert its signature flavor.
Add the Cake Layer
Sprinkle the dry yellow cake mix evenly over the fruit mixture. Don’t stir—this is how classic dump cake recipes like this one build their distinct texture.
Make the Pour-Over Topping
In a bowl, whisk together the melted butter, salt, and water. Pour the mixture slowly and evenly over the cake mix layer. Let the layers sit as they are—resist the temptation to stir.
Bake to Perfection
Bake for 45 to 50 minutes, or until the top is golden and crisp, and the fruit is bubbling around the edges. You’ll know it’s ready when your kitchen fills with the scent of lemon and warm blueberries.
Cool and Serve
Let the cake cool for about 15 minutes before serving. It’s lovely served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream takes this easy blueberry dessert to the next level.
A Few Gentle Tips
If you’re using frozen berries, no need to thaw—just toss them in frozen and add a few extra minutes to the bake time.
Want to try a variation? Swap the fresh berries for blueberry dump cake with pie filling or even a blueberry pineapple dump cake version using canned crushed pineapple for a twist.
This cake also works beautifully in smaller pans or ramekins if you’re looking to create single-serve desserts. And yes, you can absolutely try this in a slow cooker if you’re looking for dump cake recipes crock pot style—just adjust the cooking time accordingly.
The Beauty of a Simple Bake
Lemon dump cake recipes pie fillings might be trending, but this lemon blueberry variation offers something a little more refined while still falling under the umbrella of dump cake recipes blueberry fans will adore. It’s light enough for spring, but cozy enough to enjoy year-round. And unlike traditional cobblers, this dump cobbler recipe lets you skip the mixing bowl without skipping the flavor.
Whether you’re baking for a weekend brunch, delivering a dish to a friend, or just treating yourself to something comforting, this cake mix dump cakedo delivers every time.
From blueberry poke cake vibes to the familiar ease of dump cakes recipes easy enough for a beginner, this dessert is a reliable go-to. Keep this recipe close—it’s one of the best dump cake recipes to have in your rotation.
Blueberry Dump Cake
Ingredients
- 2 cups fresh blueberries
- ⅓ cup lemon juice
- Zest of 1 lemon
- 1 cup granulated sugar
- 1 box 15.25 oz yellow cake mix
- ½ cup unsalted butter melted
- ½ teaspoon salt
- 1 cup water
Instructions
Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish with a light coating of nonstick spray or butter.
Create the Fruit Base
- In the bottom of your dish, combine the blueberries, lemon juice, lemon zest, and sugar. Stir gently to coat. This base is bright, fresh, and gives this lemon and blueberry dessert its signature flavor.
Add the Cake Layer
- Sprinkle the dry yellow cake mix evenly over the fruit mixture. Don’t stir—this is how classic dump cake recipes like this one build their distinct texture.
Make the Pour-Over Topping
- In a bowl, whisk together the melted butter, baking powder, salt, and water. Pour the mixture slowly and evenly over the cake mix layer. Let the layers sit as they are—resist the temptation to stir.
Bake to Perfection
- Bake for 45 to 50 minutes, or until the top is golden and crisp, and the fruit is bubbling around the edges. You’ll know it’s ready when your kitchen fills with the scent of lemon and warm blueberries.
Cool and Serve
- Let the cake cool for about 15 minutes before serving. It’s lovely served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream takes this easy blueberry dessert to the next level.
