Lemon Blueberry Dump Cake: Easy 1-Hour Recipe For Busy Weeknights

This Lemon Blueberry Dump Cake is the kind of dessert that makes everyone think you spent hours in the kitchen—when in fact, it comes together in just minutes! Juicy blueberries, bright zesty lemon, and a buttery golden cake layer make this Lemon Blueberry Dump Cake an irresistible treat for busy weeknights, potlucks, or last-minute guests.

What makes this Lemon Blueberry Dump Cake truly special? It’s ultra-quick (no mixers, no bowls), budget-friendly, and so simple that even beginner bakers can pull it off flawlessly. With just about an hour and a handful of pantry staples, your Lemon Blueberry Dump Cake will be on the table in no time. Perfect for brunch, dessert, or a sweet snack, this recipe is easy, crowd-pleasing, and sure to impress.

• Why This Recipe Works
• Ingredients You’ll Need
• Step-by-Step Cooking Instructions
• Recipe Variations & Dietary Modifications
• Serving Suggestions & Pairings
• Storage & Meal Prep Tips
• Nutritional Information
• Conclusion
• FAQ

Why This lemon blueberry dump cake Works

This lemon blueberry dump cake stands out for its irresistible blend of tart lemon, sweet blueberries, and a buttery crumble top—all with zero fuss. The “dump and bake” method means there’s no creaming, mixing, or fancy gadgets needed. Blueberries get slightly jammy beneath the blanket of lemony cake mix, bursting with purple juices into the golden crust. Thanks to the bright citrus and berry combo, every bite is balanced—never too sweet or cloying. The best part? No mixing bowls to clean, just one pan!

Looking for more effortless cake ideas? Check out our 3-Ingredient Chocolate Cherry Dump Cake or the ultra-moist Lemon Cream Cheese Dump Cake to switch things up!

Ingredients You’ll Need

• 3 cups fresh or frozen blueberries (approx. 480g)
• 2 to 4 tablespoons granulated sugar (to taste, depending on berry sweetness)
• 1 box lemon cake mix (13.25oz to 15.25oz)
• Zest of 1 fresh lemon zest
• 1 cup (2 sticks/226g) unsalted butter (cold, sliced or melted)
• (Optional) 1 tablespoon lemon juice for extra tang
• (Optional) Pinch of salt

Step-by-Step Cooking Instructions

1. 1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
   2. Scatter the blueberries evenly over the bottom of the dish. Sprinkle sugar over the berries for sweetness, then add the fresh lemon zest and (optional) a squeeze of lemon juice.
   3. Sprinkle the DRY lemon cake mix evenly over the blueberries. Resist the urge to stir! The magic comes from layering, not mixing.
   4. Place cold, sliced butter pieces evenly across the entire surface of the dry mix. Make sure to cover as much as possible for a golden, buttery crust. If using melted butter, drizzle it evenly over the top to avoid dry patches.

1. Bake for 45-50 minutes on the center rack, or until the top looks golden and you see bubbles of blueberry juice at the edges. If the top isn’t browning, broil for 1-2 minutes (watch closely!).
2. Remove from the oven and let the cake rest for at least 10 minutes. This allows the juices to thicken slightly and makes serving easier.

Want to make weeknight dessert even easier? There’s no need to dirty a mixing bowl—just sprinkle, layer, and bake for a foolproof treat every single time. For more hands-off desserts, our Pumpkin Fluff Pie is a must-try!

Recipe Variations & Dietary Modifications

• Keto/Low-Carb Version: Use a keto-friendly lemon cake mix (store-bought or homemade blend of almond and coconut flours), swap regular sugar for erythritol or monk fruit, and use berries sparingly or layer with sugar-free blueberry preserves. Bake time may be 5-10 minutes less; check doneness early.
• Vegan/Vegetarian Version: Choose a vegan lemon cake mix and use plant-based butter (such as vegan sticks or coconut oil, measured equally). Use organic sugar or maple syrup as preferred. Cooking time is unchanged.
• Gluten-Free Version: Swap in a certified gluten-free lemon cake mix (any national brand works!). Use as a direct 1:1 substitution; all other steps are identical.
• Extra Tangy Version: Add an additional tablespoon of lemon juice with the blueberries, and sprinkle a little lemon zest on top of the finished cake for a burst of citrus perfume.
• Mild/Sweet Version: Increase sugar to 1/2 cup if you love sweeter desserts and/or are using very tart berries.

Each variation keeps the signature simplicity of “dump cake” intact—nothing fancy, just a whisk of ingredient swaps! For those preferring chocolate, discover our decadent Chocolate Lovers Collection next.

Serving Suggestions & Pairings

This cake shines best when slightly warm from the oven, with pools of juicy blueberry and crisp, golden topping. For an indulgent dessert, top each serving with a scoop of vanilla bean ice cream, sweetened whipped cream, or a dollop of tangy Greek yogurt. Edible flowers, thin lemon slices, or a dusting of powdered sugar provide a gorgeous finish for special occasions.

For pairing, serve with fresh berries on the side or a tangy fruit salad. Beverages like iced tea, sparkling lemonade, or dessert wines (think Moscato or Riesling) make delicious companions. Planning a bake sale or party? Try this alongside Apple Spice Cake for ultimate fruity variety!

Storage & Meal Prep Tips

Leftover Lemon Blueberry Dump Cake keeps beautifully, making it perfect as a make-ahead treat. Allow the cake to cool completely, then cover the baking dish tightly with foil or transfer slices of Lemon Blueberry Dump Cake to an airtight container. Store in the refrigerator for up to 4 days to maintain freshness.

For longer storage, wrap cooled portions of Lemon Blueberry Dump Cake in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm servings gently in the microwave for about 30 seconds or in a low oven (300°F) for the best texture—this keeps the cake’s top crisp while the blueberries remain juicy.

Pro tip: To keep the topping crunchy, reheat Lemon Blueberry Dump Cake uncovered. While this dessert is always best enjoyed fresh, it holds up perfectly as a leftover treat for breakfast, snack, or dessert.

Nutritional Information

For detailed nutritional data on cake mixes and individual ingredients, check resources like NutritionData or explore Blueberry Health Benefits to learn more about the star ingredients!

Conclusion

If you’re looking for a practically foolproof, crowd-pleasing dessert, you’ll fall in love with this lemon blueberry dump cake. Its unbeatable combo of sweet-tart flavor and melt-in-your-mouth texture means empty plates and plenty of recipe requests! I hope you try this easy recipe—don’t forget to snap a pic, leave a comment below, or tag me on social media. Happy baking, friend!

FAQ of lemon blueberry dump cake