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!
What is a Lemon Blueberry Dump Cake with 3 Ingredients?
Lemon blueberry dump cake with 3 ingredients is one of the easiest and best cobblers you can make. As the name goes, all you have to do is “dump” pie filling, cake mix, and butter into a 9×13 baking dish and then bake. With a gooey berry filling and crispy crumble topping, this dessert is a crowd-pleaser.
Why Combine Lemon and Blueberry?
Whenever I make old-fashioned cobblers, I always add lemon juice to bring out the flavor. Although I enjoyed my plain blueberry dump cake recipe, I wanted to see how the addition of lemon would change the recipe.
So, after a quick Google search, I learned about lemon blueberry dump cake. Some recipes used fresh or frozen blueberries, but I wanted to make the recipe even easier by using pie filling. By adding my own Parnell The Chef touch, I knew I could take the dump cake to the next level.
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.
Can You Use Fresh or Frozen Blueberries?
Yes! 3-4 cups of Fresh or frozen blueberries can be used instead of pie filling. More information about how to adjust the recipe will be given in the FAQ’s section of this article.
Can You Use A Different Type of Cake Mix?
Yes! You can use a different type of cake mix. Although using chocolate or strawberry would drastically change the recipe, you can use the basic framework of this recipe to experiment with other flavors.
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. I added both to my lemon dump cake, a recipe which called for lemon cake mix like this one, and I thought they were nice additions that really added to the flavor.
I drizzled the lemon juice on top of the pie filling and then mixed it in gently. However, I sprinkled the zest on top of the pie filling but didn’t mix it in because I didn’t want to the blueberry pie filling to taste too much like lemon: I wanted there to be two distinct lemon and blueberry layers.
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.
Although you want to spread out the cake mix as evenly as possible, you don’t have to be perfect. This recipe is easy and forgiving, so just do the best you can.
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.
This is the hardest part of the recipe, but it’s worth it: as the butter melts, it will spread down and out into the cake mix, turning it into a buttery, crispy crumble topping. So, be sure to spread out the butter evenly and get good coverage over the top; otherwise, you’ll have dry spots that won’t be very appetizing.
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?
Although it depends on how large you make the servings, this 9×13 dump cake should give you at least 12-16 servings that should be large enough to satisfy a hungry person at the end of a meal.
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 Do You Know When Dump Cake is Done?
You’ll know your dump cake is done with the top is golden brown and the filling is starting to bubble up through the topping and around the edges in a few places. Like I already said, this recipe is easy and forgiving, so if you under/over cooking it by 5 or maybe even 10 minutes, it will still be fine.
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. Just like my old-fashioned strawberry cobbler and others, letting the cobbler cool before serving helps ensure the slices hold their shape when cut and served.
I let mine cool for 1 hour before serving, and it was perfect for me because the dump cake kept its shape perfectly while still having a bit of residual heat. However, if you want to serve this with ice cream, and you want the ice cream to melt into the cobbler, I think serving at the 30-minute mark is best.
Does Lemon Blueberry Dump Cake with 3 Ingredients Need to be Refrigerated?
Yes, lemon blueberry dump cake with 3 ingredients should be refrigerated within 2 hours of coming out of the oven. however, I recommend leaving it uncovered in the refrigerator so you don’t trap in moisture and make the crumble topping soggy.
How Long Does Lemon Blueberry Dump Cake with 3 Ingredients Keep?
If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days. Although it will probably last 4-5 days, the moisture in the filling and in the refrigerator will start making the crust soggy after the 3rd day, making the eating experience less enjoyable.
Can You Freeze Lemon Blueberry Dump Cake with 3 Ingredients?
Yes! You can freeze lemon blueberry dump cake with 3 ingredients the same way you freeze others. Once the dump cake has cooled, cut it into individual servings and put them on disposable plates. Wrap the plates in plastic wrap 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 Lemon Blueberry Dump Cake with Pie Filling Ahead of Time?
Yes! You can make lemon blueberry dump cake with pie filling ahead of time, either the night before or the morning of the day you want to serve it. Store in the refrigerator until ready to serve. However, I wouldn’t make the cobbler more than 24 hours in advance since the topping might start getting soggy.
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 You Use Fresh or Frozen Blueberries in this Recipe?
Yes! This lemon blueberry dump cake with fresh blueberries recipe from TheFirstYearBlog.com gives instructions on how to adapt this recipe for fresh or frozen fruit. Just make sure you remember my suggestion and add lemon zest and juice!
Can I Make Lemon Blueberry 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.
If you want to make sure your cobbler has plenty of lemon flavor, I recommend mixing in an extra Tablespoon of lemon zest into the cake mix. That’s in addition to the Tablespoon sprinkled on top of the pie filling.
Is There an Easier Way to Add the Butter?
Yes, but I’m not sure how the recipe would turn out. Although some online chefs suggest drizzling melted butter over the top, I don’t recommend this because it’s harder to control: you don’t want to accidentally pour all your melted butter in one area and none in another.
Instead, you might try combining the melted butter and cake mix in a bowl off to the side, then crumbling it on top of the blueberry pie filling. That would create a dirty bowl and complicate the recipe, but it might be worth a try.
A Chef’s Review
Honestly, my lemon blueberry dump cake with 3 ingredients recipe was a success. With just pie filling, cake mix, butter, and a few optional additions, you can make an easy cobbler that’s full of flavor. The lemon both enhanced and complemented the berry flavor, so I think everyone will like this.
In addition to the flavor, this dump cake had a delightful contrast in textures between the gooey filling and crispy crumble. I also liked how this lemon blueberry dump cake looked: with a purple filling and golden-brown crust with a hint of yellow, this cobbler looked exactly how it tasted.
Although this was good, the lemon flavor wasn’t as strong as I was anticipating. Almost most people will still say this was good, I think it would probably have been better with more lemon flavor. That’s why I recommend adding a can of lemon pie filling on top of the blueberry filling.
The filling was also runnier than in other dump cakes. While this isn’t necessary a bad thing, it’s something to keep in mind. If you serve this with ice cream, you’ll have plenty of berry-flavored syrup to drizzle over it.
Overall, I was pleased with how this lemon blueberry dump cake with 3 ingredients turned out. This 9×13 cobbler was super simple, so it’d be perfect for beginner cooks who need to make dessert for a crowd. If you’re looking for a great berry-flavored dessert that’s a bit different from the norm, this is for you.
Possible Changes to the Recipe
Like I said, I liked how this dump cake turned out, but if I were to change something in the recipe, it’d be:
Lemon Pie Filling – I think that spreading 1 21 oz can of lemon pie filling on top of the blueberry filling would enhance the lemon flavor. If you absolutely love lemon, you may want to consider doing this, in addition to adding the lemon zest and juice.
Cinnamon – A bit of cinnamon pairs very nicely with lemon, as well as blueberry, so sprinkling 1/2 teaspoon on top of the filling would be nice.
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:
