Few flavors capture the essence of sunshine like lemon. It's bright, sweet, and our pick for the unofficial fruit of summer. Here, we're using lemon pie filling, fresh blueberries, and cake mix to create the ultimate dump cake. You can have this easy dessert recipe in the oven with just 10 minutes of prep. Here's our Test Kitchen's best lemon blueberry dump cake recipe, including how to add even more berry flavor to each bite.
What Is Dump Cake?
A dump cake is a cobbler-like dessert that's often made with canned pie filling and boxed cake mix. The easy dessert got its name from the way you "dump" the ingredients right into the baking dish. Homemade dump cake is one of our favorite easy dessert ideas.
How to Make Lemon Dump Cake with Blueberries
The great news about making this lemon dump cake recipe is that it's just about foolproof. To assemble your dump cake, start by dumping lemon pie filling into your greased baking dish. Then layer on fresh or frozen blueberries. Sprinkle on the cake mix and dot with butter. That's it!
How to Serve Blueberry Lemon Dump Cake
Our recipe testers loved this cake all on its own, but it's also delicious served with a scoop of vanilla ice cream or homemade whipped cream. For even more blueberry flavor, sprinkle on fresh berries once the cake comes out of the oven.
Ingredients
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Nonstick cooking spray
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1 (21 to 22 ounce) can lemon pie filling
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1 package (2-layer size) white or yellow cake mix
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1 cup fresh or frozen blueberries
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1/2 teaspoon poppy seeds (optional)
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3/4 cup butter, thinly sliced
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Sweetened whipped cream or vanilla ice cream
Directions
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Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with nonstick spray.
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Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
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Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
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Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. Top servings with additional blueberries, whipped cream or ice cream.
Nutrition Facts (per serving)
| 411 | Calories |
| 18g | Fat |
| 62g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 17.6g | 23% |
| Saturated Fat 8.9g | 45% |
| Cholesterol 53.9mg | 18% |
| Sodium 498.6mg | 22% |
| Total Carbohydrate 61.9g | 23% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 32.4g | |
| Protein 2.6g | 5% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 2mg | 2% |
| Calcium 125.7mg | 10% |
| Iron 1.3mg | 7% |
| Potassium 77.2mg | 2% |
| Fatty acids, total trans 0.6g | |
| Vitamin D 3.6IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2.4g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 8.7mg | |
| Copper, Cu 0mg | |
| Cystine 0.1g | |
| Energy 1718.4kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 43.5mcg | |
| Glutamic acid 0.8g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.1g | |
| Methionine 0.1g | |
| Magnesium, Mg 13.1mg | |
| Manganese, Mn 0.1mg | |
| Niacin 1.4mg | |
| Phosphorus, P 194.8mg | |
| Pantothenic acid 0.6mg | |
| Phenylalanine 0.1g | |
| Proline 0.3g | |
| Retinol 121.7mcg | |
| Selenium, Se 3mcg | |
| Serine 0.2g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 1.3mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 450.8IU | |
| Vitamin A, RAE 123.8mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 5.5mcg | |
| Water 38.2g | |
| Zinc, Zn 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
