Lemon Blueberry Dump Cake is an easy summer dessert that everyone loves! Fresh blueberries and cream are topped with lemon cake mix and baked until hot and bubbly for a delicious end to any meal.
Lemon Blueberry Dump Cake is so easy to make and it tastes absolutely delicious! Fresh blueberries, lemon zest and lemon cake mix create a fruity, zesty dump cake that will satisfy even the biggest skeptic!
If you’ve never had a dump cake, you’ve been missing out! I’ve been making these easy desserts (like my Caramel Apple Dump Cake) for as long as I can remember. What is a dump cake? Simply stated, a dump cake is similar to a cobbler where fruit is dumped on the bottom of a pan and a cake mix is literally dumped on top! It is actually that easy!
I love easy recipes that you know will turn out perfectly with very little work and this Lemon Blueberry Dump Cake definitely fits the bill! We often have last minute guests come so I love that this takes literally 5 minutes of prep! As simple as it is, it does taste impressive and is perfect topped with ice cream!
This recipe calls for fresh blueberries but you can use frozen if you need. If you do use frozen blueberries, reduce the evaporated milk to 1/2 cup as the frozen berries will release more liquid than fresh. I use a lemon cake mix, but a white or yellow cake mix will work as well. In this case, you might like to add a bit more lemon zest for that lemony fresh flavor.
A dump cake is not served by the slice as a traditional cake would be. It is instead scooped out and piled high on a serving bowl (much like a fruit crisp would be served) in a delicious mish mash of cake and fruit! Crown this spectacular Lemon Blueberry Dump Cake with creamy vanilla ice cream goodness!
Lemon Blueberry Dump Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
Lemon Blueberry Dump Cake is an easy summer dessert that everyone loves! Fresh blueberries and cream are topped with lemon cake mix and baked until hot and bubbly for a delicious end to any meal.
Servings: 12 servings
Ingredients
- 6 cups fresh blueberries
- 1 lemon zested & juiced
- 1 can 12 oz evaporated milk
- 3 large eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 box lemon cake mix
- 1 cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9x13 pan. Pour blueberries into prepared pan.
- In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 tablespoon of lemon juice and salt. Pour over blueberries.
- Sprinkle dry cake mix over blueberry mixture. Do not stir.
- Pour melted butter over cake mix. Do not stir.
- Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
- Cool slightly. To serve, scoop into bowls and top with ice cream.
Recipe Notes
If using frozen blueberries, reduce evaporated milk to 1 cup.
You won’t believe how simple ingredients, literally thrown together, can create such a luscious dessert. Once you try this Lemon Blueberry Dump Cake recipe, you’ll want to serve it over and over again!