If you’re craving a dessert that feels like comfort on a plate but comes together in a snap, you absolutely have to try this Blueberry Lemon Dump Cake Recipe. It’s a delightful combination of sweet blueberry pie filling brightened up with lemon zest, all crowned with a tender, buttery vanilla cake topping sprinkled with crunchy walnuts. You literally “dump” the ingredients into your pan, bake, and enjoy a luscious, homey dessert that tastes much more complicated than it actually is. Perfect for busy weeknights or casual weekend gatherings, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
The magic of this Blueberry Lemon Dump Cake Recipe lies in its simple set of ingredients, each playing a crucial role to create the perfect balance of flavors and textures. From juicy blueberries to the zing of lemon and the rich crumbly cake topping, every component is essential to the final dish.
- Cooking spray: For greasing the pan so your cake doesn’t stick and comes out perfectly every time.
- 2 (20-ounce) cans blueberry pie filling: Provides the sweet, juicy fruit base loaded with flavor and moisture.
- 1 teaspoon lemon zest: Adds a fresh, citrusy brightness that perfectly complements the blueberries.
- 1 box vanilla cake mix: The easy shortcut for a tender, flavorful cake topping that bakes up beautifully.
- ½ cup chopped walnuts: Offers a pleasantly crunchy texture and a hint of nuttiness.
- 1 stick (½ cup) salted butter, cut into small pieces: Melts into the cake mix to create a rich, buttery crust.
How to Make Blueberry Lemon Dump Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C), ensuring it’s hot and ready to give your cake that perfect rise and golden top. Grease a 9×13 inch baking pan liberally with cooking spray to keep your dessert from sticking while baking.
Step 2: Layer Ingredients
Begin layering your ingredients for this Blueberry Lemon Dump Cake Recipe by spreading the blueberry pie filling evenly across the bottom of the greased pan. Sprinkle the lemon zest all over the blueberries to infuse a delightful citrus twist into every bite.
Step 3: Add Cake Mix and Walnuts
Next, sprinkle the dry vanilla cake mix evenly over the blueberry and lemon layer. Follow this by scattering the chopped walnuts across the top, adding that essential crunch and texture to the cake.
Step 4: Dot with Butter
Carefully place the small butter pieces on top of the cake mix and walnuts. As the cake bakes, the butter melts down through the mix, creating that irresistible golden, buttery crust.
Step 5: Bake
Bake the dump cake in your preheated oven for about 1 hour. Keep an eye on the top of the cake to ensure it doesn’t get too dark; if it starts to brown too quickly, cover it loosely with foil to protect it while it finishes baking evenly.
Step 6: Cool and Serve
Once your cake is baked through and beautifully golden, let it cool slightly. This allows the juices to settle and makes it easier to serve. For an extra touch of indulgence, try it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve Blueberry Lemon Dump Cake Recipe
Garnishes
A simple garnish can elevate the charm of the Blueberry Lemon Dump Cake Recipe. Fresh blueberries scattered on top add a pop of color and freshness, while a light dusting of powdered sugar gives that classic, inviting bakery look. For cream lovers, a swirl of whipped cream or a generous scoop of vanilla bean ice cream pairs beautifully.
Side Dishes
This dessert shines on its own, but if you want to create a full dessert experience, consider serving it with a cup of hot tea or freshly brewed coffee. A scoop of tangy lemon sorbet on the side can also provide a refreshing counterpoint to the cake’s sweetness.
Creative Ways to Present
For a charming presentation, serve the Blueberry Lemon Dump Cake Recipe in individual ramekins or mason jars—perfect for sharing at parties or impressing guests at brunch. You can also layer it with extra berries and whipped cream in a trifle dish to make a stunning, multi-layered dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Lemon Dump Cake in an airtight container in the refrigerator for up to 4 days. This helps maintain the cake’s moisture while allowing the flavors to meld even more intricately.
Freezing
If you want to save some for later, this dump cake freezes beautifully. Wrap tightly with foil or store in a freezer-safe container, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To bring back that freshly baked warmth, reheat individual servings in the microwave for about 30 seconds or warm the whole cake in a 325°F (165°C) oven until heated through. Adding a little ice cream or whipped cream afterward makes it feel freshly made again.
FAQs
Can I use fresh blueberries instead of pie filling?
Absolutely! Fresh blueberries work great, but since they don’t have the thickened syrup of a pie filling, consider tossing them with a little sugar and cornstarch to help thicken the juices while baking.
Is it necessary to use salted butter?
Salted butter adds a lovely balance to the sweetness, but if you only have unsalted butter, you can use that too—just add a pinch of salt to the batter if you want to mimic the flavor.
Can I substitute the walnuts with other nuts?
Yes, feel free to swap walnuts with pecans, almonds, or even leave the nuts out for a nut-free version. Each nut will slightly change the texture and flavor but won’t detract from the overall deliciousness.
How can I make this dessert vegan or dairy-free?
For a vegan or dairy-free version of this Blueberry Lemon Dump Cake Recipe, use a vegan vanilla cake mix and substitute the butter with a plant-based buttery spread. Make sure the pie filling is vegan-friendly as well.
What’s the best way to prevent the cake from drying out?
Covering the cake loosely with foil partway through baking protects the top from over-browning and keeps the moisture inside. Also, letting it cool in the pan helps retain juiciness.
Final Thoughts
This Blueberry Lemon Dump Cake Recipe is a true kitchen gem—easy, fast, and irresistibly delicious. It’s the kind of dessert that brings smiles and seconds without any fuss, perfect for those moments when you want impressive flavor without complicated steps. I encourage you to give it a try; once you make it, you’re going to wonder how you ever lived without having this sweet, tangy, buttery delight in your recipe box.
Print
Blueberry Lemon Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Dump Cake is a simple yet delicious dessert featuring sweet blueberry pie filling combined with fresh lemon zest, topped with a vanilla cake mix and crunchy walnuts, then baked to golden perfection. It requires minimal preparation, making it perfect for an easy and impressive treat that can be enjoyed warm with ice cream or whipped cream.
Ingredients
Main Ingredients
- Cooking spray, for greasing pan
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 box vanilla cake mix
- ½ cup chopped walnuts
- 1 stick (½ cup) salted butter, cut into small pieces
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with cooking spray to prevent sticking.
- Layer Ingredients: Evenly spread the blueberry pie filling across the bottom of the prepared baking pan. Sprinkle the lemon zest evenly over the berries to add brightness to the dessert. Next, sprinkle the dry vanilla cake mix evenly over the filling, followed by an even layer of chopped walnuts for crunch. Finally, dot the top with small pieces of salted butter to enrich the cake as it bakes.
- Bake the Cake: Place the pan in the preheated oven and bake for about 1 hour. Keep an eye on the top to ensure it does not get too dark; if it starts to over-brown, cover the cake loosely with aluminum foil to prevent burning while allowing it to continue baking through.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool slightly so it sets and is safer to serve. This cake is delightful served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity and cakey goodness.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- Use fresh lemon zest rather than dried for the best flavor.
- Covering the cake with foil during baking helps prevent excessive browning if your oven runs hot.
- This dessert can be stored in the refrigerator for up to 3 days and reheated before serving.
