My lemon blueberry dump cake with 3 ingredients recipe is easy and delicious. By using pie filling, cake mix, and butter as the base ingredients, along with an optional one, you can make a quick and simple cobbler that’s perfect for beginner cooks who need to feed a crowd. Although blueberry pie filling is good on its own, the lemon in this dessert not only complements the berry flavor but also enhances it, making this cobbler incredibly delicious. If you want to learn how to make lemon blueberry dump cake with 3 ingredients, keep reading!
Lemon Blueberry Dump Cake with 3 Ingredients
My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:
Blueberry Pie Filling – 2 21 oz cans
Cake Mix – 1 15.25 oz box lemon cake mix
Butter – 2 sticks unsalted butter
Optional:
Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.
Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.
Tools:
9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.
Spatula – For spreading out the pie filling.
Fork – To smooth out the cake mix and break up the lumps.
Sharp Knife – For cutting the butter into thin slices.
How to Make Lemon Blueberry Dump Cake with 3 Ingredients
Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:
Grease a 9×13 Baking Dish
Before starting the recipe, remember to grease the baking dish with butter or cooking spray.
Dump in the Pie Filling
As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.
Add the Lemon Juice and Zest (Optional)
Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.
Dump in the Lemon Cake Mix
Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.
Smooth Out the Cake Mix
Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.
Slice the Butter into Small Pads and Lay the Butter on the Cake Mix
Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.
As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.
Bake
Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.
Cool and Serve
After letting the dump cake cool enough to eat, serve and enjoy!
Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s
Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:
How Many Servings Does this Recipe Make?
This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.
What to Serve with 3-Ingredient Lemon Blueberry Dump Cake
Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.
How Long to Bake Lemon Blueberry Dump Cake?
Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.
How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?
Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.
How Long Does this Dump Cake Keep?
If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.
Can You Freeze Dump Cake?
Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.
When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.
Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?
Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.
Can I Make this Dump Cake with White or Yellow Cake Mix?
Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.
Lemon Blueberry Dump Cake Recipe Variations
If you want to switch things up, possible variations of this recipe include:
Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.
Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.
Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.
More Lemon Recipes
If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:
3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.
Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.
Other Blueberry Recipes
Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:
3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.
Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions
Lemon Blueberry Dump Cake with 3 Ingredients
Ingredients
- 2 21 oz cans blueberry pie filling
- 1 15.25 oz box lemon cake mix
- 2 sticks unsalted butter (226g total)
- Optional:
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
Instructions
- After greasing the 9×13 baking dish, “dump” the 2 cans of blueberry pie filling into the dish and spread it out evenly.
- If using lemon juice, drizzle it over the pie filling and mix it in. If using lemon zest, sprinkle it on top of the pie filling.
- Sprinkle the box of cake mix over the top of the blueberry pie filling.
- Use a fork to distribute the cake mix across the top evenly, breaking up the lumps along the way. Remember to NOT mix the cake mix with the pie filling and to NOT pack the cake mix down. Simply spread it out loosely.
- Cut the butter into thin slices, about 4-6 pads per Tablespoon. Lay the pads of butter on top of the cake mix so that they’re almost touching, covering as much of the top of the dump cake as possible.
- Bake the lemon blueberry dump cake at 350F, uncovered, for 60 minutes.
- Cool for at least 30 minutes before serving.
- *NOTE: For more lemon flavor, spread 1 21 oz can of lemon pie filling on top of the blueberry pie filling.
YouTube Video
Be sure to watch my YouTube video tutorial, too:
