Introduction: A Summer Dessert Straight from Grandma’s Porch
When I think about summers growing up, I picture two things: warm afternoons filled with sunshine, and my grandma’s kitchen filled with the scent of something sweet baking in the oven. One of her signature go-to desserts was a simple, magical thing—blueberry lemon dump cake.
She’d pull it together in no time, with just a handful of pantry staples and some fresh zest from the lemon tree by her window. The blueberries would bubble into a purple pool, the cake golden and crisp on top, and always, a generous dollop of cream cheese topping to finish it off. It wasn’t fancy, but it was unforgettable.
This recipe is my ode to her — and the perfect easy lemon blueberry dessert to serve at any summer gathering, whether it’s a backyard barbecue, potluck, or a quiet night in.
Why You’ll Love This Blueberry Lemon Dump Cake
- Super Easy: Just dump, bake, and enjoy!
- Bright & Zesty: Lemon zest and juice cut the sweetness and balance the flavors.
- Comforting & Creamy: The cream cheese topping adds that rich, luscious layer.
- Perfect for Summer: Light, fruity, and fabulous with a scoop of vanilla ice cream.
Ingredients
Here’s everything you need to make this comforting, sweet-tart dessert:
For the Cake:
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted
For the Cream Cheese Topping:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream (optional, for serving)
Instructions
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). This allows for an even bake from the start.
Step 2: Add the Fruit Base
In a 9×13 inch baking dish, spread the blueberry pie filling across the bottom.
Step 3: Zest It Up
In a small bowl, combine the fresh lemon juice and lemon zest, then drizzle it over the blueberry layer. This step is key—it brightens up the entire dessert!
Step 4: Dump the Cake Mix
Sprinkle the dry yellow cake mix evenly over the fruit. Don’t mix it in—just dump it on top!
Step 5: Butter It Up
Drizzle the melted butter all over the cake mix. Try to cover as much surface area as possible so it bakes evenly.
Step 6: Bake to Perfection
Place the dish in your preheated oven and bake for 40–45 minutes, or until the top is golden brown and bubbling at the edges.
Step 7: Make the Cream Cheese Topping
While the cake bakes, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill it slightly if you prefer it firmer.
Step 8: Serve and Top
Once baked, let the dump cake cool for 10 minutes. Then scoop into bowls and top with the cream cheese mixture and a dollop of whipped cream, if desired.
Nutrition (per serving)
- Calories: 320 kcal
- Servings: 12
Pro Tips for the Best Lemon Blueberry Dump Cake
- Use Real Lemon Juice: Fresh lemon makes a huge difference. Bottled juice just doesn’t cut it!
- Don’t Stir the Layers: The “dump” method ensures a perfectly gooey base and crumbly topping.
- Add Texture: Want crunch? Sprinkle some chopped almonds or pecans before baking.
- Serving Suggestions: Serve warm with vanilla ice cream or lemon sorbet for a dreamy contrast.
Variations to Try
- Berry Medley: Replace blueberry filling with a mix of raspberry and blackberry.
- Gluten-Free: Use a gluten-free cake mix for a celiac-friendly version.
- Lemon-Lovers’ Dream: Use a lemon cake mix for double the zing.
- Crumb Top Finish: Mix a little brown sugar and oats with the cake mix for a streusel twist.
Make-Ahead & Storage
- Make Ahead: Prep everything in the dish and refrigerate, then bake when ready.
- Storage: Keep leftovers covered in the fridge for up to 4 days.
- Reheat: Warm slices in the microwave for 30–40 seconds for that fresh-baked feel.
FAQ: Lemon Blueberry Dump Cake Questions
Can I use fresh blueberries instead of pie filling?
Yes, but you’ll need to sweeten and thicken them first. Try simmering 3 cups blueberries with 1/2 cup sugar and 1 tbsp cornstarch until thick.
Is this dessert freezer-friendly?
Not really. The cream cheese topping and fruit base don’t freeze and thaw well, so best to enjoy it fresh.
Can I double the recipe?
Yes! Just use two baking dishes or one large sheet pan, and extend the bake time slightly.
Why This Easy Lemon Blueberry Dessert is a Reader Favorite
There’s a reason this simple dump cake recipe gets requested over and over again in my house. It’s the perfect mix of nostalgia, flavor, and ease. The tart lemon paired with sweet blueberries and that creamy topping—it’s a combo that just sings.
Whether you’re new to baking or a seasoned dessert lover looking for a no-fuss treat, this is one recipe you’ll come back to all summer long. 💛
Let’s Make It Together!
If you try this Easy Lemon Blueberry Dump Cake, I’d love to hear how it turned out! Did you tweak it? Add a twist? Snap a pic and tag me on Instagram or drop a comment below. Nothing makes me happier than hearing your kitchen stories. 🍋🫐
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Easy Lemon Blueberry Dump Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
When I think about summers growing up, I picture two things: warm afternoons filled with sunshine, and my grandma’s kitchen filled with the scent of something sweet baking in the oven. One of her signature go-to desserts was a simple, magical thing—blueberry lemon dump cake.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted
For the Cream Cheese Topping:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream (optional, for serving)
Instructions
Set your oven to 350°F (175°C). This allows for an even bake from the start.
In a 9×13 inch baking dish, spread the blueberry pie filling across the bottom.
In a small bowl, combine the fresh lemon juice and lemon zest, then drizzle it over the blueberry layer. This step is key—it brightens up the entire dessert!
Sprinkle the dry yellow cake mix evenly over the fruit. Don’t mix it in—just dump it on top!
Drizzle the melted butter all over the cake mix. Try to cover as much surface area as possible so it bakes evenly.
Place the dish in your preheated oven and bake for 40–45 minutes, or until the top is golden brown and bubbling at the edges.
While the cake bakes, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill it slightly if you prefer it firmer.
Once baked, let the dump cake cool for 10 minutes. Then scoop into bowls and top with the cream cheese mixture and a dollop of whipped cream, if desired.
Notes
- Use Real Lemon Juice: Fresh lemon makes a huge difference. Bottled juice just doesn’t cut it!
- Don’t Stir the Layers: The “dump” method ensures a perfectly gooey base and crumbly topping.
- Add Texture: Want crunch? Sprinkle some chopped almonds or pecans before baking.
- Serving Suggestions: Serve warm with vanilla ice cream or lemon sorbet for a dreamy contrast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: easy lemon blueberry dessert, dump cake, summer blueberry dessert, lemon dump cake
