Why You’ll Love This Recipe

Lemon Blueberry Dump Cake is the ultimate dessert for anyone craving a quick and flavorful treat. The tangy lemon pairs perfectly with the juicy blueberries, while the cake mix topping provides a golden, buttery crunch. It’s easy to prepare and requires no mixing or layering—just dump the ingredients, bake, and enjoy. This dump cake is a crowd-pleaser and can be customized to suit your taste preferences, whether you want a little more lemon or extra fruit.

Ingredients

1 box lemon cake mix
2 cups fresh or frozen blueberries
1/2 cup unsalted butter, melted
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 teaspoon cinnamon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with cooking spray or butter.
Spread the blueberries evenly in the bottom of the baking dish.
Sprinkle the dry lemon cake mix over the blueberries, ensuring it’s spread evenly.
Drizzle the melted butter over the top of the cake mix. It’s okay if the butter doesn’t cover every inch—it will melt and spread during baking.
Pour lemon juice and lemon zest evenly over the top of the cake.
Optionally, sprinkle a little cinnamon on top for added flavor.
Bake for 40-45 minutes or until the top is golden brown and bubbly.
Remove from the oven and let it cool slightly before serving.

Servings and timing

Servings: 8-10
Total Time: 50-55 minutes (includes baking time)

Variations

Fruit Variations: Try adding other fruits like strawberries, raspberries, or peaches instead of blueberries for a different flavor.
Crispier topping: For a crunchier texture, you can add some chopped nuts like almonds or walnuts to the top of the cake before baking.
Dairy-free or vegan: To make this cake dairy-free or vegan, use a plant-based butter substitute and ensure the cake mix is dairy-free or vegan-friendly.

Storage/Reheating

Storage: Allow the cake to cool completely before storing it in an airtight container. You can keep it in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 20-30 seconds or warm the entire cake in a 350°F oven for 10-15 minutes.

FAQs

1. Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. Just make sure to spread them out evenly, and there’s no need to thaw them before baking.

2. Can I make this cake ahead of time?

Yes, you can prepare this cake ahead of time and store it in the refrigerator until ready to bake. Just remember to add the melted butter and lemon juice before baking.

3. Can I use a different cake mix flavor?

Absolutely! While lemon works wonderfully with blueberries, you can substitute the lemon cake mix with other flavors like vanilla, yellow, or even blueberry cake mix for a unique twist.

4. Can I add more blueberries to the cake?

Yes, feel free to add more blueberries to intensify the flavor. Just be mindful that the texture may change slightly with extra fruit.

5. What can I serve with this cake?

Serve this cake with a scoop of vanilla ice cream, whipped cream, or even a drizzle of lemon glaze for extra sweetness.

6. Can I make this recipe gluten-free?

Yes, you can make this gluten-free by using a gluten-free cake mix. Just be sure to check the other ingredients for gluten-free compatibility.

7. How do I prevent the cake mix from being too dry?

Ensure you evenly distribute the melted butter over the dry cake mix. This will help it absorb the moisture and create a tender, crumbly texture.

8. Can I use a different citrus fruit instead of lemon?

Yes, you can use lime, orange, or grapefruit to give the cake a different citrus twist. Each fruit will offer a unique flavor profile to the dessert.

9. Can I add more spices for flavor?

Yes, if you enjoy spices, adding a pinch of nutmeg or a little vanilla extract can complement the lemon and blueberry flavors nicely.

10. Can I freeze this cake?

Yes, you can freeze the cake after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. It can last up to 3 months in the freezer. To reheat, bake at 350°F for about 20-30 minutes.

Conclusion

Lemon Blueberry Dump Cake is a wonderfully simple dessert that delivers big on flavor. The combination of tangy lemon and sweet blueberries, with a buttery cake topping, makes it a treat anyone will love. It’s incredibly easy to prepare, requiring minimal effort for maximum enjoyment. Whether for a special occasion or a quick weeknight treat, this dump cake is sure to become a favorite in your dessert rotation.