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