Lemon Blueberry Dump Cake

a plate of blueberry dump cake with a spoon.

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 489

Author Ashlyn Edwards | Belle of the Kitchen

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 9x13 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.

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