Lemon Blueberry Dump Cake has been a family favorite for as long as I can remember. My grandma used to make it for every summer barbecue and holiday gathering – the bright citrus aroma and juicy blueberries would fill the whole house. I can still see her standing at the kitchen counter, carefully layering the ingredients in the baking dish. It was always the first dessert to disappear, with everyone coming back for seconds. There’s just something so comforting and delicious about the sweet-tart flavor and melt-in-your-mouth texture. Lemon Blueberry Dump Cake has become a true tradition in our family, and I’m excited to share this recipe with you.
Why This Lemon Blueberry Dump Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Lemon Blueberry Dump Cake
What makes this Lemon Blueberry Dump Cake recipe so special is the perfect balance of bright, tart lemon and sweet, juicy blueberries. The secret is using both fresh lemon juice and lemon zest to really amplify the citrus flavor. And the blueberries – they almost melt into the cake, creating pockets of jammy goodness in every bite. But the true genius of this recipe is in the “dump” method. Rather than having to cream butter and sugar, then carefully fold in the other ingredients, you simply dump everything into the baking dish and let the oven do the work. It’s an effortless, no-fuss way to enjoy a decadent, bakery-worthy dessert.
Essential Ingredients You’ll Need
The main ingredients for Lemon Blueberry Dump Cake are:
Canned or fresh blueberries
Granulated sugar
All-purpose flour
Butter
Eggs
Lemon juice and zest
You’ll also need a few pantry staples like baking powder, salt, and vanilla extract. The combination of sweet blueberries, tart lemon, and a buttery cake base is truly irresistible.
Step-by-Step Lemon Blueberry Dump Cake Instructions
Preparing Your Lemon Blueberry Dump Cake
This Lemon Blueberry Dump Cake is incredibly easy to make, with just a few simple steps. You’ll have a decadent, bakery-quality dessert ready in under an hour, from start to finish. All you need is a baking dish, a mixing bowl, and a few common kitchen tools.
1- Preheat your oven to 350°F and grease a 9×13-inch baking dish. This will ensure your Lemon Blueberry Dump Cake releases cleanly from the pan.
2- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Then, add in the melted butter, eggs, lemon juice, and vanilla. Stir just until no dry pockets remain – be careful not to overmix.
3- Gently fold in the fresh or canned blueberries, being careful not to crush them. You want to maintain those plump, juicy berries throughout the cake.
4- Spread the batter evenly into your prepared baking dish. It will be quite thick, almost like a cookie dough. Look for the top to be a beautiful golden brown when it’s done baking.
5- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. The edges should be lightly crisped and the center should be set.
6- Allow the Lemon Blueberry Dump Cake to cool for at least 15 minutes before slicing and serving. Dust with powdered sugar or top with a dollop of whipped cream for an extra special touch.
Pro Tips for Success
To ensure your Lemon Blueberry Dump Cake turns out perfectly every time, here are a few pro tips:
- Use fresh or frozen blueberries for the best texture. Canned can work in a pinch, but fresh or frozen will hold their shape better.
- Don’t overbeat the batter – this can result in a tough, dense cake. Just mix until the dry ingredients are incorporated.
- Check your cake a few minutes early to avoid overbaking. The edges should be golden brown, but the center will still be slightly soft when it’s done.
- For an extra lemony kick, increase the lemon zest to 1-2 tablespoons.
- Let the cake cool completely before slicing for the neatest, most picturesque pieces.
Serving and Storing Your Lemon Blueberry Dump Cake
Perfect Pairings for Lemon Blueberry Dump Cake
This Lemon Blueberry Dump Cake is the perfect anytime dessert – it’s equally delightful for a backyard barbecue, holiday gathering, or cozy night in. I love to serve it warm, with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The bright citrus and juicy berries also pair beautifully with a cup of strong coffee or a glass of iced tea.
Storage and Make-Ahead Tips
Lemon Blueberry Dump Cake is super easy to make ahead of time. You can prepare the batter, transfer it to the baking dish, and refrigerate it for up to 24 hours before baking. This makes it an ideal make-ahead dessert for parties or potlucks.
Leftover Lemon Blueberry Dump Cake will keep, covered, at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week. When ready to serve, simply warm individual slices in the microwave for 20-30 seconds. You can also freeze the baked and cooled cake for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Variations and Dietary Adaptations for Lemon Blueberry Dump Cake
Creative Lemon Blueberry Dump Cake Variations
While the classic Lemon Blueberry Dump Cake is hard to beat, you can easily switch things up with different fruit combinations. Try swapping the blueberries for raspberries, blackberries, or a mix of berries. For a fall twist, use diced apples or pears instead. You can also experiment with different citrus flavors, like orange or lime, in place of the lemon.
Making Lemon Blueberry Dump Cake Diet-Friendly
To make this Lemon Blueberry Dump Cake gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. For a vegan version, use plant-based butter or oil in place of the dairy butter, and flax or chia eggs instead of regular eggs. If you’re watching your carbs, you can reduce the sugar by half and use a sugar-free sweetener like erythritol or monk fruit.
Frequently Asked Questions
Q: Can I use canned blueberries instead of fresh?
A: Yes, canned blueberries will work in a pinch, but fresh or frozen blueberries will give you the best texture and flavor. Just be sure to drain the canned blueberries well before adding them to the batter.
Q: How long does Lemon Blueberry Dump Cake take to bake?
A: This Lemon Blueberry Dump Cake bakes for 35-40 minutes at 350°F. Keep an eye on it, as oven temperatures can vary. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Q: Can I make Lemon Blueberry Dump Cake ahead of time?
A: Absolutely! You can prepare the batter up to 24 hours in advance and refrigerate it before baking. This makes it a great make-ahead dessert for parties or potlucks. You can also bake the cake ahead of time and store it at room temperature for up to 3 days.
Q: How many people does this Lemon Blueberry Dump Cake serve?
A: This 9×13-inch Lemon Blueberry Dump Cake recipe will serve 12-15 people, depending on portion size. You can easily scale the recipe up or down to feed a larger or smaller crowd.
Q: Why is my Lemon Blueberry Dump Cake dry?
A: If your Lemon Blueberry Dump Cake turns out dry, it’s likely due to overbaking. Be sure to check it a few minutes early, as oven temperatures can vary. You can also try reducing the baking time by 5 minutes next time.
Lemon Blueberry Dump Cake
- Total Time: 45
- Yield: 12
Description
Indulge in the irresistible flavors of Lemon Blueberry Dump Cake, a quick and easy dessert that’s perfect for any occasion. This moist and delightful cake combines the bright, tangy notes of lemon with the juicy sweetness of blueberries, creating a delectable treat that’s sure to satisfy your sweet cravings.
Ingredients
– 1 box yellow cake mix
– 1 (21 oz) can blueberry pie filling
– 1/2 cup melted butter
– 2 tablespoons lemon juice
– Zest of 1 lemon
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. 2. In a large bowl, combine the yellow cake mix, blueberry pie filling, melted butter, lemon juice, and lemon zest. Stir until well mixed.
3. 3. Spread the batter evenly into the prepared baking dish.
4. 4. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. 5. Allow the Lemon Blueberry Dump Cake to cool for 10-15 minutes before serving.
Notes
– For a creamier texture, serve the dump cake warm with a scoop of vanilla ice cream.
– Substitute fresh or frozen blueberries for the pie filling for a more natural fruit flavor.
– Add a sprinkle of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness.
- Prep Time: 10
- Cook Time: 35
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American
Conclusion
Lemon Blueberry Dump Cake is a true family favorite that’s sure to become a new go-to dessert in your household. With its bright, citrusy flavor and juicy bursts of blueberry in every bite, it’s a crowd-pleasing treat that’s incredibly easy to make. I hope you’ll give this recipe a try – I can’t wait to hear what you and your loved ones think!