Lemon Blueberry Dump Cake

This lemon blueberry dump cake recipe is especially popular because it uses simple pantry ingredients while still offering a fresh, vibrant flavor. The combination of sweet blueberries and tangy lemon creates a balanced dessert that’s not overly heavy, yet indulgent enough to satisfy any sweet tooth.

Ingredients

• 6 cups fresh blueberries
• 1 lemon, zested and juiced
• 1 can evaporated milk (12 oz)
• 3 large eggs
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 box lemon cake mix
• 1 cup unsalted butter, melted

Instructions

• Preheat the oven to 350°F.
• Grease and flour a 9×13-inch baking dish. Spread the blueberries evenly in the bottom of the pan.
• In a mixing bowl, whisk together the evaporated milk, eggs, sugar, lemon zest, 1 tablespoon lemon juice, and salt until smooth. Pour this mixture evenly over the blueberries.
• Sprinkle the dry lemon cake mix evenly over the blueberry mixture. Do not stir.
• Slowly pour the melted butter over the cake mix, covering as much of the surface as possible. Do not stir.
• Bake uncovered for 25 minutes. Remove from the oven, cover loosely with foil, and bake for an additional 25 minutes.
• Allow the cake to cool slightly before serving. Scoop into bowls and top with vanilla ice cream if desired.

Serving and Storage Tips

Serve Lemon Blueberry Dump Cake warm for the best flavor and texture. The blueberries are juiciest and the topping is soft and buttery when slightly warm. Vanilla ice cream, whipped cream, or a dollop of lemon curd make excellent toppings. For gatherings, you can bake it a few hours ahead and reheat in a 300°F oven for 10–15 minutes before serving.

Store leftovers tightly covered in the refrigerator for up to 3 days. To reheat, microwave individual portions for 20–30 seconds or warm in the oven until heated through. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat before serving.

Variations

1. Lemon Blueberry Cream Cheese Dump Cake
   Add 8 oz cream cheese cut into small cubes and scatter over the blueberries before pouring the milk mixture. This adds a creamy cheesecake-style layer.
2. Blueberry Lemon Almond Dump Cake
   Sprinkle ½ cup sliced almonds over the cake mix before adding butter for a nutty crunch.
3. Lemon Raspberry Dump Cake
   Replace half of the blueberries with fresh raspberries for a slightly tart berry blend.
4. Lemon Blueberry Coconut Dump Cake
   Add ¾ cup sweetened shredded coconut on top of the cake mix before baking for a tropical twist.
5. Triple Berry Lemon Dump Cake
   Use a mix of blueberries, strawberries, and blackberries for a colorful, fruit-forward dessert.
6. Lemon Blueberry White Chocolate Dump Cake
   Sprinkle 1 cup white chocolate chips over the blueberries for added sweetness and richness.
7. Meyer Lemon Blueberry Dump Cake
   Use Meyer lemons instead of regular lemons for a sweeter, less acidic citrus flavor.
8. Gluten-Free Lemon Blueberry Dump Cake
   Use a gluten-free lemon cake mix and ensure all ingredients are gluten-free.
9. Dairy-Free Lemon Blueberry Dump Cake
   Substitute dairy-free butter and coconut evaporated milk to make this recipe dairy-free.
10. Lemon Blueberry Pound Cake Style Dump Cake
    Use a lemon pound cake mix instead of regular lemon cake mix for a denser texture.
11. Lemon Blueberry Peach Dump Cake
    Add 2 cups sliced fresh or canned peaches to the blueberries for a fruity summer version.
12. Lemon Blueberry Ginger Dump Cake
    Add 1 teaspoon ground ginger to the milk mixture for a warm, spicy note.
13. Lemon Blueberry Oat Crumble Dump Cake
    Mix 1 cup quick oats with the dry cake mix before sprinkling it over the filling for extra texture.
14. Lemon Blueberry Sugar-Free Dump Cake
    Use a sugar-free lemon cake mix and sugar substitute suitable for baking.
15. Lemon Blueberry Skillet Dump Cake
    Bake the recipe in a large cast-iron skillet for a rustic presentation and crisp edges.

FAQs

1. Can I use frozen blueberries?
   Yes, frozen blueberries work well. Do not thaw them before using to avoid excess liquid.
2. Can I make this dump cake ahead of time?
   Yes, it can be baked a day in advance and reheated before serving.
3. Why don’t you stir dump cakes?
   Not stirring helps create distinct layers with a cake-like topping and fruity base.
4. Can I reduce the sugar?
   You can slightly reduce the sugar, but it may affect sweetness and texture.
5. What if my cake mix looks dry on top?
   Make sure the butter is evenly poured. You can drizzle a little extra melted butter over dry spots.
6. Can I use lemon juice from a bottle?
   Fresh lemon juice is recommended for the best flavor, but bottled juice will work if needed.
7. How do I know when it’s done?
   The top should be lightly golden and the filling bubbling around the edges.
8. Can I use a different pan size?
   A 9×13 pan works best, but a similar-sized dish can be used with adjusted baking time.
9. Is this dessert very sweet?
   It’s moderately sweet with a nice balance from the lemon and blueberries.
10. Can I serve this cold?
    Yes, but it tastes best warm or at room temperature.

Lemon Blueberry Dump Cake is proof that simple recipes can still deliver incredible flavor. With minimal prep time and maximum payoff, this dessert is ideal for lemon lovers and blueberry fans alike. Whether you’re hosting a gathering or craving an easy homemade treat, this dump cake recipe is sure to impress with its bright citrus flavor and comforting, buttery finish.

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