Lemon Blueberry Dump Cake
Craving a dessert that feels homemade without the hassle? This Lemon Blueberry Dump Cake is a sweet, buttery treat layered with frozen wild blueberries, bright lemon cake mix, and a golden crisp topping—all finished with a scoop of creamy vanilla ice cream. It’s the kind of dessert that’s almost too easy to make… but impossible to stop eating.
Whether you’re hosting brunch, planning a family dessert night, or just need something simple and satisfying, this dump cake is the answer. Just layer, bake, and swoon!
Why You’ll Love this Recipe
• Effortless prep – Just four ingredients and no mixing bowls required.
• Sweet + tart combo – The zing of lemon and richness of blueberries is unbeatable.
• Golden buttery topping – The sliced butter melts into the cake mix for a perfectly crisp finish.
• Perfect à la mode – Best served warm with vanilla ice cream melting over the top.
What you will need to make this melt in your mouth Lemon Blueberry Dump Cake:
- 1 box Trader Joe’s Lemon Cake & Baking Mix (or substitute with this lemon cake mix)
- 1 (16 oz) bag frozen wild blueberries (Trader Joe’s or this wild blueberry brand)
- 1 stick (½ cup) cold butter, thinly sliced
(Try this butter slicer for even slices!) - Vanilla ice cream for serving *(Trader Joe’s French Vanilla or this creamy option)
- 8×8 or 9×9 baking dish or use a small cast iron skillet for charm and heat retention
Lemon Blueberry Dump Cake: Sweet, Tart, and Melt-In-Your-Mouth Easy
This no-fuss dessert is all about bold flavor and buttery crispness—without any of the usual cake-making effort. The blueberries become juicy and jammy, the cake mix bakes into a golden crust, and the butter works its magic in the oven. Scoop it while it’s still warm, and top with creamy vanilla ice cream for dessert perfection.
Fun Twist:
Add 1–2 teaspoons of fresh lemon zest over the blueberries before layering on the cake mix for an extra zingy citrus boost!
Tips for Success
Use thin slices of butter to ensure even coverage and crisping.
Don’t mix the layers! Let them naturally bake and bubble together.
Cast iron option: A cast iron skillet delivers the best crispy edges.
Want more fruit? Add an extra ½ cup of blueberries for a juicier center.
Make-Ahead & Storage
Make-Ahead Instructions:
Assemble the dump cake in the baking dish, cover with foil, and refrigerate up to 1 day ahead. Add 5 extra minutes to the bake time when baking from cold.
Storing Leftovers:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Final Thoughts
This Lemon Blueberry Dump Cake is the kind of dessert you’ll keep coming back to—easy, fast, and absolutely delicious. With just a few ingredients and almost no prep, it’s perfect for beginners, busy days, or last-minute gatherings. Serve it with a scoop of ice cream, and you’ve got yourself a crowd-pleaser.
Tried it? Let me know if you used a different fruit blend or added extra lemon zest—I love hearing how you made it your own!
Lemon Blueberry Dump Cake
Equipment
- 9 x 9 Baking Dish
Ingredients
- 1 box Trader Joe’s Lemon Cake & Baking Mix
- 1 16 oz. bag Trader Joe’s Frozen Wild Blueberries
- 1 stick cold butter, sliced thin Use salted for a sweet-salty contrast, or unsalted for pure lemon-berry bliss
- 1 scoop Vanilla ice cream for serving Trader Joe’s French Vanilla is perfect
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8 or 9×9-inch baking dish, or use a small cast iron skillet for extra charm.
- Add blueberries directly to the dish and spread evenly across the bottom.
- Sprinkle cake mix over the berries, covering them completely.
- Top with butter slices, spaced evenly to help create a golden, crisp topping.
- Bake for 45–50 minutes, or until the top is golden brown and the berries are bubbling at the edges.
- Serve warm, topped with a scoop of vanilla ice cream for that classic à la mode finish.
Notes
- Add fresh lemon zest to the blueberries for extra zing.
- A few dry patches on top? No worries—they’ll mix in when you scoop it warm.
Did you make this recipe?
Mention us @theallgal or tag us using #theallgal so we can see your creations! You can also leave a comment below!
