I love how incredibly easy this recipe is to make with minimal preparation and cleanup. The fresh blueberries become perfectly juicy as they bake, while the lemon zest adds a refreshing citrus flavor that balances the sweetness beautifully. I also appreciate that everything comes together in one pan, making it ideal for busy days or last-minute gatherings. The buttery cake topping develops a delicious golden crust that pairs perfectly with a scoop of vanilla ice cream.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5-6 cups blueberries
½-⅔ cups sugar, make it to desired sweetness
1 Tbsp cornstarch
2 Tbsp lemon zest, separated
½ cup unsalted butter (plus 1-2 T more if needed)
1 15.25 oz. cake mix (I used Betty Crocker super moist yellow)
Directions
I preheat the oven to 350°F.
In a greased 9×13 baking pan, I toss together the sugar, cornstarch, blueberries, and 1 tablespoon of the lemon zest until evenly combined.
I spread the blueberry mixture evenly across the bottom of the pan.
I pour the cake mix evenly over the berries, covering them completely.
I sprinkle the remaining tablespoon of lemon zest over the cake mix and gently work it into the dry mix using my fingers or a spoon.
I slice the butter into thin ¼-inch pieces and distribute them evenly across the surface, adding a little extra butter if needed to cover any dry spots.
I bake the cake for 45 to 55 minutes until the filling is bubbly and the topping reaches my preferred golden brown color.
After removing it from the oven, I let it cool slightly before serving warm with vanilla ice cream.
I refrigerate any leftovers for up to five days.
Servings and Timing
Servings: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
I sometimes swap the yellow cake mix for a white or lemon cake mix to create a different flavor profile. If I want even more citrus flavor, I add extra lemon zest or a splash of fresh lemon juice to the blueberry mixture. Mixing raspberries or blackberries with the blueberries creates a colorful berry blend that tastes wonderful. For extra texture, I occasionally sprinkle chopped pecans or sliced almonds over the top before baking.
Storage/Reheating
I store leftover dump cake in an airtight container in the refrigerator for 4 to 5 days. When I want to enjoy it again, I either eat it chilled or warm individual portions in the microwave for about 20 to 30 seconds until heated through. If I plan to freeze it, I let the cake cool completely, wrap it tightly with plastic wrap or foil, and store it in a freezer-safe container for up to 3 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I use frozen blueberries?
I can use frozen blueberries without thawing them first, although I may need to add a few extra minutes to the baking time.
Do I have to use fresh lemon zest?
I find that fresh lemon zest provides the best flavor, but bottled zest can work if that’s all I have available.
Can I use less sugar?
I can reduce the sugar depending on the sweetness of my blueberries and personal preference.
What type of cake mix works best?
I usually use yellow cake mix, but white or lemon cake mix also produces delicious results.
Why are there dry spots on top?
If I notice dry patches, it usually means the butter didn’t fully cover the cake mix. I simply add a little more butter to those areas.
Can I make this dessert ahead of time?
I often bake it earlier in the day and gently reheat it before serving.
What’s the best way to serve it?
I love serving it warm with a generous scoop of vanilla ice cream or whipped cream.
Can I bake it in a smaller dish?
I can use a slightly smaller baking dish for a deeper dessert, but I usually increase the baking time accordingly.
Is this recipe overly sweet?
I find that adjusting the sugar between ½ and ⅔ cup lets me control the sweetness based on the berries I’m using.
Can I freeze individual portions?
I like freezing single servings in airtight containers so I can thaw and reheat only what I need.
Conclusion
I enjoy making this Blueberry Lemon Dump Cake whenever I need an easy dessert that still feels special. The juicy blueberries, vibrant lemon flavor, and buttery cake topping come together with almost no effort, making it a reliable recipe for family dinners, potlucks, or casual gatherings. Every bite delivers comforting flavors that pair perfectly with a scoop of vanilla ice cream, and the simple preparation keeps me coming back to it again and again.
This Blueberry Lemon Dump Cake combines juicy blueberries with bright lemon zest and a buttery golden cake topping for an easy, comforting dessert. Made in one pan with minimal prep, it’s perfect served warm with vanilla ice cream.
Ingredients
5–6 cups blueberries
1/2–2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons lemon zest, divided
1/2 cup unsalted butter, sliced into thin pieces (plus 1–2 tablespoons more if needed)
1 (15.25 oz) yellow cake mix
Instructions
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In the prepared pan, toss together the blueberries, sugar, cornstarch, and 1 tablespoon of the lemon zest until evenly combined.
Spread the blueberry mixture evenly across the bottom of the pan.
Sprinkle the dry cake mix evenly over the blueberries, covering them completely.
Scatter the remaining 1 tablespoon of lemon zest over the cake mix and gently work it into the dry mix with your fingers or a spoon.
Arrange the sliced butter evenly across the top, adding extra butter if needed to cover any dry areas.
Bake for 45 to 55 minutes, or until the blueberry filling is bubbling and the topping is golden brown.
Let cool slightly before serving warm, optionally with vanilla ice cream.
Refrigerate leftovers for up to 5 days.
Notes
Use frozen blueberries without thawing, adding a few extra minutes to the baking time if needed.
Swap the yellow cake mix for white or lemon cake mix for a different flavor.
Add extra lemon zest or a splash of lemon juice for more citrus flavor.
Mix in raspberries or blackberries for a mixed berry variation.
Top with chopped pecans or sliced almonds before baking for added texture.
Store refrigerated in an airtight container for 4-5 days or freeze for up to 3 months.
Reheat individual servings in the microwave for 20-30 seconds.
Serve warm with vanilla ice cream or whipped cream.
