This Lemon Blueberry Dump Cake is one of our favorite easy desserts. All you need is four ingredients and one baking dish to make this rich, buttery cobbler that everyone will love!

For more easy summer Dessert Recipes, be sure to check out my Blackberry Cobbler, Strawberry Lemon Cupcakes, and Pina Colada Poke Cake.

a plate of blueberry dump cake with a spoon.

When you need a quick and easy dessert, there is nothing better than a dump cake. And this lemon blueberry dump cake is the perfect treat for camping, summer bbqs, and everything in between!

a spoon digging into a blueberry cake.

What is a dump cake?

A “dump cake” gets its name from the simplicity of how it’s prepared. You essentially “dump” all of your cake ingredients (canned fruit or pie filling, cake mix, and melted butter) into a baking dish in layers then bake. It creates a rich, cobbler-esque dessert that is irresistible when served warm!

a plate of blueberry dump cake with a spoon.

Ingredients for Lemon Blueberry Dump Cake

  • blueberry pie filling
  • lemon cake mix
  • lemon zest
  • unsalted butter
ingredients on a counter top.

How to Make Lemon Blueberry Dump Cake – Step by Step

Step 1: Preheat oven

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.

Step 2: Add blueberry pie filling to dish

Spread the blueberry pie filling on the bottom of the baking dish, then sprinkle the lemon zest over the top.

blueberry pie filling in a baking dish.

Step 3: Add cake mix

Cover the pie filling with the cake mix in an even layer. 

cake mix spread in a baking dish.

Step 4: Add melted butter

Pour the melted butter over the cake mix covering as much surface area as possible.

melted butter spread on top of a cake in a baking dish.

Step 5: Bake

Bake in the preheated oven for 45-50 minutes or until lightly golden on top.

Step 6: Serve

Let the dump cake cool slightly. Serve warm with vanilla ice cream, if desired.

cake in a rectangle baking pan.

Lemon Blueberry Dump Cake – Tips and Notes

  • Flavor variations: a dump cake can be made with any kind of fruit filling you prefer. Cherry, apple, or peach pie filling all work great in place of the blueberry pie filling. I also have a pumpkin dump cake that is perfect for fall!
  • Slice the butter instead. Instead of melting the butter and pouring it over the top, you can also slice it thinly and layer over the top of the cake mix before baking.
  • Serve warm with vanilla ice cream. Enjoying this lemon blueberry dump cake a la mode truly takes it to the next level.
  • How to store: any leftover lemon blueberry dump cake can be stored in an airtight container, covered, in the refrigerator for up to three days. Reheat portions in the microwave before serving again.
a plate of blueberry cobbler with a spoon.

Making in advance

This lemon blueberry dump cake can definitely be made in advance, but I would wait to bake it until right before you are ready to serve as it tastes amazing when it’s warm! It’s delicious at room temperature, too, though so just store it on the counter if you will be serving it the same day as you make it. If you’re making it a day or two in advance, cover the dump cake and store it in the refrigerator.

a spoon holding blueberry cobbler above a bowl.
a plate of blueberry cobbler with a spoon.

More Blueberry Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a plate of blueberry dump cake with a spoon.
5 from 31 ratings

Recipe: Lemon Blueberry Dump Cake

Yield: 8
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
This Lemon Blueberry Dump Cake is one of our favorite easy desserts. All you need is four ingredients and one baking dish to make this rich, buttery cobbler that everyone will love!
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Ingredients

  • 21 ounce can blueberry pie filling
  • zest of 1 lemon
  • 15.5 ounce box of lemon cake mix
  • 3/4 cup unsalted butter, 1 1/2 sticks

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
  • Spread the blueberry pie filling on the bottom of the baking dish, then sprinkle the lemon zest over the top.
  • Cover the pie filling with the cake mix in an even layer. Pour the melted butter over the cake mix covering as much surface area as possible.
  • Bake in the preheated oven for 45-50 minutes or until lightly golden on top.
  • Let the dump cake cool slightly. Serve warm with vanilla ice cream, if desired.

Notes

  • Flavor variations: a dump cake can be made with any kind of fruit filling you prefer. Cherry, apple, or peach pie filling all work great in place of the blueberry pie filling. I also have a pumpkin dump cake that is perfect for fall!
  • Slice the butter instead. Instead of melting the butter and pouring it over the top, you can also slice it thinly and layer over the top of the cake mix before baking.
  • Serve warm with vanilla ice cream. Enjoying this lemon blueberry dump cake a la mode truly takes it to the next level.
  • How to store: any leftover lemon blueberry dump cake can be stored in an airtight container, covered, in the refrigerator for up to three days. Reheat portions in the microwave before serving again.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 489kcal, Carbohydrates: 78g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 411mg, Potassium: 117mg, Fiber: 3g, Sugar: 52g, Vitamin A: 548IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.