Lemon Blueberry Dump Cake Bright, tangy, and irresistibly easy — juicy blueberries and zesty lemon curd topped with a buttery, golden cake layer that bakes up crispy on top and soft and gooey underneath. The easiest dessert you will ever make and one of the most delicious.
INGREDIENTS
- 2 cans (21 oz each) blueberry pie filling
- 1 jar (10 oz) lemon curd
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 box (15.25 oz) yellow cake mix
- 0.75 cups unsalted butter, cold and thinly sliced
- 0.25 teaspoons cinnamon (optional)
- vanilla ice cream or whipped cream, for serving
- powdered sugar, for dusting (optional)
STEPS
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Make the fruit base: Spoon the blueberry pie filling evenly across the bottom of the prepared baking dish and spread into a smooth, even layer. Drop generous spoonfuls of the lemon curd over the blueberry filling and swirl gently with a knife or spoon to marble the two together slightly — do not fully mix. Drizzle the fresh lemon juice over the top and sprinkle with the lemon zest.
- Add the cake mix: Pour the dry cake mix evenly over the fruit layer straight from the box — do not mix it into the filling. Spread it with a spoon into an even layer that completely covers the fruit from edge to edge. Sprinkle the cinnamon lightly over the dry cake mix if using.
- Add the butter: Lay the cold, thinly sliced butter pieces evenly over the entire surface of the dry cake mix, covering as much of the surface as possible. The butter melts during baking and soaks into the cake mix, creating that signature golden, crispy, buttery topping. More coverage means a more evenly crisped top — do not leave large gaps.
- Bake: Place in the preheated oven and bake at 350°F for 45–55 minutes until the top is deep golden brown and crispy, the edges are bubbling vigorously, and the center looks set rather than powdery or wet. If any dry spots of cake mix remain on top in the final minutes, carefully drizzle a tablespoon of melted butter over them and return to the oven.
- Rest and serve: Let the cake rest for 10–15 minutes before serving — the bubbling fruit layer settles and thickens slightly as it cools. Dust lightly with powdered sugar if desired. Serve warm, scooped straight from the dish, with a generous scoop of vanilla ice cream melting over the top or a cloud of whipped cream.
NOTES Tips: Cold butter sliced as thinly as possible and arranged to cover the cake mix as completely as possible is the single most important step — the butter is what turns the dry cake mix into a golden, crispy, unified topping rather than leaving powdery dry patches. If any dry spots remain after baking simply drizzle a little extra melted butter over them and pop back in the oven for 5 more minutes. Lemon curd is the secret ingredient here — it adds a bright, tangy citrus depth that lifts the whole dessert and pairs beautifully with the sweet blueberry filling. Do not stir the layers at any point — the magic of a dump cake is in the distinct layers of fruit, cake, and butter that each do their own thing in the oven. This cake is best served warm and fresh but keeps covered at room temperature for up to 2 days or refrigerated for up to 4 days — reheat individual portions in the microwave for 30–45 seconds or in a 325°F oven for 10 minutes.
