Lemon Blueberry Dump Cake

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BLUEBERRY – This recipe works with fresh or frozen blueberries. If you’re using frozen, there’s no need to thaw them, but they may release more liquid as they bake. This extra liquid creates a slightly saucier filling, which is delicious served with ice cream or whipped cream.

LEMON – The lemon juice and zest bring brightness to the dish, balancing the sweetness of the blueberries and sugar. Using fresh lemon is best for flavor, but bottled lemon juice can work in a pinch. To zest a lemon easily, use a microplane or the smallest holes on a box grater, avoiding the bitter white pith underneath the yellow skin.

SUGAR – Brown sugar is used here for its molasses-like depth, which pairs beautifully with the fruit. If you don’t have brown sugar, white sugar with a teaspoon of molasses stirred in makes a great substitute.

CAKE MIX – Lemon cake mix is the shortcut that gives this recipe its cobbler-style topping with minimal effort. If you don’t have lemon cake mix, white or yellow cake mix can work—just add extra lemon zest and juice to the batter to keep the citrus flavor. Opt for your favorite brand or whatever you have on hand.

ADD-INS – While blueberries are the focus, feel free to mix in up to a cup of another fruit like raspberries or sliced strawberries. Keep the total amount of fruit around six cups to maintain the right balance of filling and topping.

CREAM – Heavy cream is mixed with the cake mix to create a rich, cobbler-like topping. It adds creaminess and ensures the cake layer stays moist during baking. For a lighter option, you could use half-and-half, but the topping will be less rich.

BUTTER – Melted butter enhances the flavor and texture of the cake topping, giving it a golden, slightly crisp finish. Unsalted butter is ideal, but salted butter works too—just keep in mind it may add a touch of saltiness to the dish. For an extra hint of flavor, you could use browned butter for a nutty, caramel-like taste.

How To Make A Lemon Blueberry Dump Cake

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – To keep your dump cake fresh, transfer leftovers to an airtight container and store them in the refrigerator for up to four days. This helps maintain the flavors and texture without drying out the topping.

FREEZE – For longer storage, divide the cake into individual portions and place them in airtight containers or freezer-safe bags. You can freeze these portions for up to three months. When you’re ready to enjoy, reheat them straight from the freezer or thaw overnight in the fridge for best results.

REHEAT – To warm leftovers, use the oven or microwave. For the best texture, reheat larger portions in the oven at 325º Fahrenheit until warmed through. For smaller portions, the microwave works well—just heat in 30-second increments to avoid overcooking.

MAKE AHEAD – You can prepare the blueberry mixture up to 24 hours in advance and keep it covered in the refrigerator. When it’s time to bake, simply add the prepared cake mixture on top and bake as directed. This is a great way to save time when hosting or preparing dessert ahead of a busy day.

Serving Suggestions

ICE CREAM – Pairing the warm cake with a scoop of vanilla ice cream is a classic choice. The creamy, cold ice cream contrasts perfectly with the warm, fruity filling and buttery topping. For something different, try lemon or blueberry ice cream to enhance the dessert’s flavors.

WHIPPED CREAM – A dollop of whipped cream adds a light, airy touch that complements the richness of the cake. For an extra special touch, whip your own cream and add a bit of lemon zest or vanilla extract for flavor.

LEMON CURD – A drizzle of lemon curd takes the citrus flavor up a notch. This tangy addition is especially good for those who love a bold lemony bite. Warm the curd slightly before drizzling for the best texture.

FRESH BERRIES – Garnish each serving with fresh blueberries, raspberries, or even a mix of seasonal berries. They not only add a pop of color but also bring a refreshing, juicy element to each bite.

CUSTARD SAUCE – For a sophisticated twist, serve the cake with a pour of warm custard sauce. The creamy vanilla undertones complement the fruity filling beautifully, making it feel like a restaurant-quality dessert.

More Easy and Delicious Recipes

Crockpot Apple Dump Cake

Pecan Pie Dump Cake

Christmas Dump Cake

Cherry Dump Cake

Pineapple Dump Cake

Blueberry Dump Cake

Recipe Success Tips

LAYERING – When spreading the cake mixture over the blueberries, don’t press it down. A light, even layer allows the topping to bake evenly and develop that perfect golden crust.

TOOTHPICK CHECK – To ensure the cake topping is fully baked, insert a toothpick into the center (just through the topping). If it comes out clean, your dessert is ready. This prevents underbaked sections and ensures the best texture.

THICKER FILLING – If you like a more structured filling, mix 1-2 tablespoons of cornstarch with the blueberries before adding the other ingredients. This helps thicken the filling as it bakes, especially when using frozen blueberries.

EXTRA LEMON FLAVOR – For a bolder citrus kick, add more lemon zest to the cake mixture or sprinkle some over the finished dessert before serving.

SERVING TIP – For the best presentation and taste, let the dessert cool for about 10 minutes after baking. This allows the filling to set slightly, making it easier to serve and ensuring the flavors meld beautifully.