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This easy Blueberry Lemon Dump Cake is the best dessert recipe and made with only 6 ingredients! Fresh blueberries with pops of citrus and a rich, buttery topping–all baked up using only one dish. So simple and perfect with a scoop of ice cream!
In the words of Uncle Jesse, Lord have mercy.
Delicious, fail proof, buttery rich Blueberry Dump Cake with the fresh citrus flavor is everything you need in a dessert.
I am a huge fan of lemon (ha, naturally!) and blueberry together. From my Blueberry Lemon Energy Bites, to Blueberry Lemon Overnight Oats, I do indeed have quite a few options for the combo but this Dump Cake LITERALLY takes the cake.
Why You Will Love This Blueberry Lemon Dump Cake:
- Only 6 ingredients are required.
- It can all be made in one dish!
- It is so so good with a big scoop of vanilla ice cream.
- 10 minutes to prep.
- It is so DELICIOUS!
What is “Dump Cake”?
It may sound off putting, but I promise it’s not. It’s a “cake” that is more like a cobbler that is the EASIEST cake you will ever make.
The word “dump” represents the fact that you simply dump all of the ingredients into a pan and then bake it. No joke, dump and bake–that’s the magic of a dump cake.
The magic happens when you layer butter on top of a cake mix and as it bakes, the butter melts into the cake mix and forms this rich, crusty layer that is so very perfect. It’s like crumble but since the amount of effort needed to make it was so minimal, it is so much better than any crumble out there!
Ingredients and Substitutions:
- blueberries: you can use fresh or frozen. I prefer fresh. If using frozen, thaw and then strain ay excess liquid. You can sub for another berry or add a mixture of them.
- sugar: sweeten the berries to your liking. You could use another sweetener if desired, but regular sugar is what we use.
- corn starch: this thickens up the blueberry layer of this recipe.
- lemon zest: the key is adding the zest to both the berries AND the cake mix. Sure you could use a lemon cake mix but I promise, fresh lemon zest is always, always, always better.
- yellow cake mix: I used Betty Crocker’s Super Moist Yellow Cake. You can use a gluten free cake mix if desired. Like I said, I opted for the yellow cake and fresh lemon zest in the berries and over the mix.
- butter: I prefer unsalted in this blueberry dump cake recipe.
How to make this Blueberry Lemon Dump Cake:
All you have to do is prep the berries, pile on cake mix, mix the cake mix with some lemon zest and then layer butter from edge to edge.
Toss it in the oven and when it comes out, try your very best to let it cool for at least long enough that you won’t burn your tongue. Promise me you will wait!
Expert Tips:
- You can use the same pan for this entire recipe. Toss the berries, sugar, and lemon zest together in the pan and then layer everything right on top.
- When lining up the butter, you want to keep the butter close and spread it so that it will cover the entire pan. I found halfway that a few spots didn’t have enough butter spread on them and so I just added more in the middle of baking. Another solve for this: cut your butter slightly thinner and leave less space between the edges. I had no problem adding a touch more here and there.
- Dump cakes are fairly thin (in height) but they are rich. Using a 9×13 pan works well but if you want your dump cake to be a bit deeper, use a slightly smaller pan–some casserole dishes that measure in quarts versus length can be another good option. You may just need to extend the time slightly.
- Bake this to the color brown that you prefer. If you like your crumble toppings on the lighter side, feel free to pull this out of the oven a bit early. And you can also leave it in a touch longer to get it nice and extra brown–my personal favorite.
Other desserts to try:
- Lemon Champagne Bundt Cake
- Easy One Dish Apple Dump Cake
- Lemon Sugar Cookies
- 5 Minute Blueberry Cheesecake Dip
- Blueberry Lemon Mug Cake
- Birthday Cake Cookies
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Blueberry Lemon Dump Cake
Ingredients
- 6 c blueberries
- 2/3 c sugar
- 1 T cornstarch
- 2 T lemon zest, separated
- 1/2 c butter (plus 1-2 T more if needed)
- 1 15.25 oz. cake mix (I used Betty Crocker super moist yellow)
Instructions
- Preheat oven to 350°F.
- In a greased 9×13 baking pan, toss together sugar, corn starch, blueberries and 1 tablespoon lemon zest. Spread out evenly into the pan.Â
- Pour cake mix over top of the berries to cover completely. Sprinkle the other 1 tablespoon of lemon zest (can always use a bit more if desired!) over top of the cake mix and using a spoon or your fingers try to gently incorporate it into the cake mix.
- Slice the butter thin, into about 1/4 in thick pieces and spread evenly all over the cake mix. Place in the oven and bake for about 45-55 minutes or until bubbly and to the desired brown color.
- Remove and allow to cool. Serve warm with a big scoop of vanilla ice cream. Refrigerate leftovers for up to 5 days.
Notes
- You can use the same pan for this entire recipe. Toss the berries, sugar, and lemon zest together in the pan and then layer everything right on top.
- When lining up the butter, you want to keep the butter close and spread it so that it will cover the entire pan. I found halfway that a few spots didn’t have enough butter spread on them and so I just added more in the middle of baking. Another solve for this: cut your butter slightly thinner and leave less space between the edges. I had no problem adding a touch more here and there.
- Dump cakes are fairly thin (in height) but they are rich. Using a 9×13 pan works well but if you want your dump cake to be a bit deeper, use a slightly smaller pan–some casserole dishes that measure in quarts versus length can be another good option. You may just need to extend the time slightly.
- Bake this to the color brown that you prefer. If you like your crumble toppings on the lighter side, feel free to pull this out of the oven a bit early. And you can also leave it in a touch longer to get it nice and extra brown–my personal favorite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My cake is in the oven and I noticed no directions for what to do with cornstarch. I hope my cake will still be good with missing ingredients..😥
So strange—I just added it a second time to the recipe card and it’s not showing up! The cornstarch just thickens the blueberry layer but I think you will be ok. Keep me posted!!
Where do you use the cornstarch?
Hi! They go in with the berries—stir along with the lemon zest, etc. not sure how I missed that in the recipe!!! Thanks for catching it!
This recipe looks amazing! I plan on making it for Easter. I’ve made them cakes before and I melted the butter and poured it on top. Can I do that with this recipe? In the past it still comes out nice and brown and crumbly
Hi! Yes, that should work fine as well!
Can this be made using boxed white cake?
Yes! That will work fine!
I’m not the best cook/baker, so I appreciate that this includes boxed cake mix!
Seriously, I feel the exact same way!!!
Blueberry and lemon is the best flavor combination!! While I do like to make the occassional fancy cake, I am also a huge fan of dump cakes. Sometimes you just need a reliable, easy cake recipe that comes together without a fuss and taste great – this fits the bill!
I agree Lauren! And I am working to get my own fancy cake started here soon…. At least I hope!
I love dump cakes for a quick and easy dessert, and you just can’t beat the blueberry lemon combo! I’m a child of the 80s, so I totally get your Full House reference! Hope you had a great weekend Lorie!
Yes to all things Full House–and dump cakes!!! Thanks Leanne!
I just bought a bunch of gorgeous blueberries from a farm stand. It’s too hot in the kitchen to make anything complicated, but this dump recipe looks easy and delicious! And the ice cream would be a welcome treat too!
Aren’t blueberries the best during the summer??!