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!
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 8x8 or 9x9-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.