Blueberry Lemon Dump Cake
This easy blueberry lemon dump cake is made with frozen blueberries and lemon cake mix for a bright, buttery dessert with a jammy fruit filling. Perfect for spring and summer gatherings.
Servings: 8 servings
Ingredients
- 4 cups frozen blueberries do not thaw
- 1 box lemon cake mix 15.25 oz
- 1/2 cup 1 stick unsalted butter, melted
- 1/2 cup granulated sugar optional
- 1 tablespoon cornstarch optional
- 1 teaspoon vanilla extract optional
- Zest of 1 lemon optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Add frozen blueberries directly to the prepared baking dish.
- Sprinkle sugar (if using) and cornstarch over the berries. Add vanilla extract and gently stir to coat.
- Evenly sprinkle the dry lemon cake mix over the blueberry mixture. Do not stir.
- Drizzle melted butter evenly over the cake mix, covering as much of the dry mix as possible.
- Sprinkle lemon zest over the top if using.
- Bake for 45–55 minutes, until the top is golden brown and the blueberry filling is bubbling around the edges.
- Let cool for 10–15 minutes before serving.
Notes
Cornstarch helps thicken the juices released from frozen blueberries, creating a jammy filling. You may omit it for a looser texture.
If dry patches appear on top while baking, drizzle a little more melted butter over those areas.
Store covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 20–30 seconds.