Lemon Blueberry Dump Cake Recipe

Introduction

Lemon Blueberry Dump Cake is a simple, delicious dessert that combines tangy lemon cake mix with sweet blueberry filling. This effortless recipe creates a warm, bubbly treat perfect for any occasion.

Ingredients

• 42 ounces blueberry pie filling (2 cans, 21 ounces each)
• 15 ounces lemon cake mix
• 12 tablespoons butter

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick spray.
2. Step 2: Spread the blueberry pie filling evenly across the bottom of the prepared baking dish.
3. Step 3: Sprinkle the dry lemon cake mix evenly over the blueberry filling.
4. Step 4: Thinly slice the butter and arrange the slices evenly on top of the cake mix, making sure most of the mix is covered.
5. Step 5: Bake for 1 hour or until the top is golden brown and the filling is hot and bubbly.
6. Step 6: Serve the dump cake warm, optionally topped with whipped cream or vanilla ice cream.

Tips & Variations

• Use fresh blueberries mixed with a bit of sugar and lemon zest for a homemade filling alternative.
• For a richer flavor, substitute half the butter with browned butter before layering.
• Add a handful of chopped nuts on top for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat the whole cake in a 350-degree oven until hot and bubbly again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit fillings instead of blueberry?

Yes, this recipe works well with cherry, peach, or mixed berry pie fillings. Just substitute the blueberry filling with your preferred fruit.

Do I need to thaw the canned pie filling before baking?

No, you can spread the blueberry pie filling directly from the can into the baking dish; thawing is not necessary.