4-Ingredient Lemon Blueberry Dump Cake (Baked in 2 Glass Casserole Dishes)

 

Ingredients

2 (21-oz) cans blueberry pie filling

1 (15.25-oz) box lemon-flavored cake mix (dry mix only—do not prepare as cake!)

½ cup (1 stick) unsalted butter, melted

1½ cups fresh or frozen blueberries (no need to thaw if frozen)

Nonstick cooking spray (optional, for greasing)

Note: Avoid “lemon supreme” or specialty mixes—standard lemon cake mix works best.

Instructions

Prep & Preheat

Heat your oven to 350°F (175°C). Lightly grease two 8×8-inch glass baking dishes with nonstick spray (or skip if using disposable foil pans).

Layer the Fruit Base

Divide the blueberry pie filling evenly between the two dishes, spreading into smooth, even layers.

Add Extra Berries

Scatter the fresh or frozen blueberries evenly over the pie filling in both dishes. This boosts freshness and creates delightful pockets of tart-sweet fruit.

Sprinkle the Cake Mix

Open the box of dry lemon cake mix and divide it as evenly as possible between the dishes. Gently sprinkle it in a uniform layer over the berries—do not stir. The dry mix will form the cake topping as it bakes.

Drizzle with Butter

Slowly pour the melted butter over the surface of each dish, aiming to cover as much of the dry mix as possible. It’s fine if some spots remain dry—they’ll crisp up into a golden, buttery crust.

Bake to Perfection

Place both dishes on the center oven rack. Bake for 35–45 minutes, until the topping is lightly golden and the blueberry filling bubbles vigorously around the edges. Deeper dishes may need an extra 5 minutes.

Cool Slightly Before Serving

Let the cakes rest for 10–15 minutes—this allows the filling to thicken slightly and prevents scalding hot bites.

Serve Warm

Scoop generous portions into bowls and top with vanilla ice cream or whipped cream for the ultimate comfort dessert.

Serving Suggestions

Pair with a cup of herbal tea or iced lemonade

Garnish with lemon zest or mint leaves for a pop of color

Serve alongside grilled pound cake for a double-dessert spread

Offer at brunch with a dollop of Greek yogurt for a sweet-savory twist

Frequently Asked Questions

Can I use other fruits?

Yes! Try mixed berries, blackberries, or even peaches—but stick with lemon cake mix for the best flavor pairing.

Can I make this in one large dish?

Absolutely. Use a 9×13-inch dish and bake for 40–50 minutes. The two-dish method just makes portioning and storage easier.

Can I freeze it?

Yes! Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 300°F oven until warm.

Why not stir the layers?

The magic of dump cake lies in the separation: the butter melts down, hydrating the cake mix from above while the fruit bubbles below, creating a crisp top and gooey center—no stirring needed!

Allergy Information

Contains: Wheat, dairy (butter), eggs (in cake mix), soy (in most cake mixes)

Not suitable for those with gluten, dairy, egg, or soy allergies

Vegetarian: Yes

Gluten-free option: Use GF lemon cake mix and verify pie filling is GF

Always check labels on cake mix and pie filling for allergen details.

Nutrition Facts

(Per serving, recipe serves 12 total — 6 per dish)

Calories: 290

Protein: 2g

Fat: 11g (Saturated: 6g)

Carbohydrates: 46g

Fiber: 2g

Sugar: 28g

Sodium: 320mg

Values may vary based on brand of ingredients.

This 4-Ingredient Lemon Blueberry Dump Cake is proof that simplicity often tastes best. With minimal effort and maximum reward, it delivers bright citrus notes, jammy blueberries, and a buttery crumble topping—all without a single mixing bowl. Whether you’re feeding a crowd or treating yourself after a long day, this dessert wraps comfort, ease, and joy into one golden, bubbling casserole. So grab your glass dishes, dump those ingredients, and let the oven do the rest. Sweetness has never been this simple.