If you’re looking for a dessert that feels like a sweet hug on a plate, then this Blueberry Lemon Dump Cake Recipe is exactly what you need. Bursting with vibrant blueberry goodness, zesty lemon brightness, and the comforting simplicity of a dump cake, it’s a foolproof way to impress without spending hours in the kitchen. The combination of juicy blueberry pie filling and tangy lemon zest topped with a buttery vanilla cake crust and crunchy walnuts delivers a perfect balance of textures and flavors that everyone will rave about at the table.
Ingredients You’ll Need
These ingredients are straightforward but each plays a starring role in bringing this Blueberry Lemon Dump Cake Recipe to life. From the sweet and fruity blueberry pie filling to the zesty lemon that adds sunshine in every bite, and the crunchy walnuts that bring a delightful texture contrast, everything comes together effortlessly.
- Cooking spray: Helps prevent sticking so your cake comes out clean and beautiful.
- 2 (20-ounce) cans blueberry pie filling: The juicy, sweet blueberry base that makes this dessert sing.
- 1 teaspoon lemon zest (from 1 large lemon): Adds a fresh, lively punch to balance the sweetness.
- 1 box vanilla cake mix: Creates a light, fluffy, and buttery topping with minimal effort.
- ½ cup chopped walnuts: Provides a crunchy texture that contrasts perfectly with the soft berries and cake.
- 1 stick (½ cup) salted butter, cut into small pieces: Melts into the cake mix, enriching every bite with richness and moisture.
How to Make Blueberry Lemon Dump Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to a cozy 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray. This simple prep ensures your cake won’t stick and will bake evenly, setting you up for flawless success.
Step 2: Layer Ingredients
Next, pour the blueberry pie filling evenly into the prepared pan, creating that luscious base. Sprinkle the lemon zest over the filling, sprinkling some bright citrus sparkles that cut through the sweetness beautifully. Then, evenly sprinkle the dry vanilla cake mix on top, creating a crumbly, sandy layer. Follow this with the chopped walnuts spread throughout, adding a nutty crunch that elevates the whole dessert. Finally, dot the top with small pieces of salted butter—this little step seals the magic, making the cake golden and rich.
Step 3: Bake to Perfection
Bake the assembled cake for about one hour. Keep an eye on the top crust; if it begins to brown too quickly, gently cover it with aluminum foil to prevent burning. The buttery cake topping will bake to a golden crust while the filling bubbles with warm, fruity goodness underneath. The aroma filling your kitchen will be irresistible!
Step 4: Cool and Prepare to Serve
Once baked, allow the cake to cool slightly before serving. This rest time lets all the flavors meld together perfectly and helps the cake set so it’s easier to scoop. Serve it warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream—it’s the ultimate finishing touch.
How to Serve Blueberry Lemon Dump Cake Recipe
Garnishes
Enhance your Blueberry Lemon Dump Cake Recipe by adorning it with fresh blueberries or a sprinkle of powdered sugar for an elegant look. A sprig of fresh mint can add a pop of green that complements the flavors and makes the presentation pop.
Side Dishes
This dessert pairs wonderfully with simple sides like vanilla ice cream or whipped cream, which add creamy contrast and help balance the tangy-sweet notes of the cake. For a brunch setting, consider serving it alongside a cup of freshly brewed coffee or a light herbal tea to round out your experience.
Creative Ways to Present
Try serving individual portions in pretty glass jars or ramekins for an extra touch of charm. You could also layer the Blueberry Lemon Dump Cake Recipe leftovers in parfait glasses with yogurt or mascarpone for an inspired twist that looks as fabulous as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Lemon Dump Cake Recipe covered in the refrigerator. It will keep well for 3 to 4 days and still taste amazing. The flavors deepen over time, making for a delicious treat even the next day.
Freezing
You can freeze leftovers by wrapping the cake tightly in plastic wrap and then foil, or by transferring portions into airtight containers. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To bring your leftovers back to life, warm individual servings in the microwave for 30 to 60 seconds, or reheat the entire pan in a 325°F (160°C) oven until just warmed through. Adding a scoop of ice cream on top after reheating makes it taste freshly made again!
FAQs
Can I use fresh blueberries instead of canned pie filling?
Absolutely! If you prefer, use about 4 cups of fresh blueberries mixed with ½ cup sugar and 2 tablespoons of cornstarch to create your own filling. Just ensure the mixture is slightly thickened before layering.
Is it okay to omit the walnuts?
Yes, you can skip the walnuts if you have allergies or prefer a nut-free dessert. The cake will still be deliciously moist and flavorful without them.
Can I use a different flavor of cake mix?
Vanilla works best to complement the blueberry and lemon, but if you want to experiment, yellow or even white cake mix can work. Chocolate or spice mixes might overpower the delicate fruit flavors.
What if I don’t have lemon zest? Can I use lemon juice instead?
Lemon zest gives a bright, concentrated lemon flavor, so it’s preferable. However, you can substitute with 1 to 2 teaspoons of fresh lemon juice stirred into the blueberry filling. The flavor will be slightly different but still delightful.
How do I prevent the top from burning during baking?
If the cake starts to brown too quickly, cover the top loosely with a sheet of aluminum foil to shield it while the filling finishes baking. This keeps the topping golden without burning.
Final Thoughts
Making this Blueberry Lemon Dump Cake Recipe is like discovering a delicious shortcut to one of the most comforting and crowd-pleasing desserts out there. It’s simple, quick, and packed with layers of flavor that everyone will love. I can’t wait for you to bring this to your table and see how quickly it disappears—believe me, it’s going to be a new favorite for all your gatherings and cozy nights in.
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
Description
This Blueberry Lemon Dump Cake is a simple, delicious dessert featuring a layer of blueberry pie filling enhanced with fresh lemon zest, topped with a vanilla cake mix and chopped walnuts. Butter pieces dot the top, creating a crisp, golden crust after baking. Perfect for an effortless, crowd-pleasing treat that combines fruity and citrus flavors with a tender crumb.
Ingredients
Main Ingredients
- Cooking spray, as needed for greasing
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
- 1 box vanilla cake mix (approx. 15.25 ounces)
- 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: Spread the blueberry pie filling evenly across the bottom of the prepared baking pan. Sprinkle the lemon zest evenly over the pie filling, imparting a fresh citrus aroma. Then, evenly sprinkle the dry vanilla cake mix over the blueberry layer, ensuring full coverage. Follow by evenly distributing the chopped walnuts on top of the cake mix. Finally, dot the surface with small pieces of the salted butter, which will melt during baking to create a rich, golden crust.
- Bake: Place the pan in the preheated oven and bake for about 1 hour. Check occasionally to make sure the top does not darken excessively; if it begins to brown too much, loosely cover the pan with aluminum foil to protect the cake.
- Cool and Serve: Once baked, allow the cake to cool slightly. This dessert is best served warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Ensure even spreading of the blueberry filling and cake mix for uniform baking.
- Cover with foil if top browns too fast to prevent burning.
- Use fresh lemon zest for best flavor impact.
- The cake improves in flavor if allowed to rest for 10-15 minutes after baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- Optional toppings include ice cream or whipped cream for extra richness.
