Lemon Blueberry Dump Cake

There’s nothing better than a simple dessert that tastes like it took hours to make! This Lemon Blueberry Dump Cake combines sweet, juicy blueberries with bright lemon flavor and a buttery cake topping for an easy treat everyone will love. With just a few ingredients and minimal prep, it’s perfect for a quick weeknight dessert, a summer gathering, or even your next camping trip! 

Ingredients

• 2 cans (21 oz each) blueberry pie filling
• 1 lemon, zested and juiced
• 1 box (15.25 oz) lemon cake mix
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup milk (optional, helps moisten the cake mix)
• ½ teaspoon vanilla extract (optional)
• ½ cup fresh blueberries (optional, for extra berries)

Instructions

1. Preheat the oven to 350°F (175°C).Lightly grease a 9×13-inch baking dish.
3. Spread the blueberry pie filling evenly in the dish.
4. Stir the lemon zest and lemon juice into the pie filling. If using fresh blueberries, scatter them over the top.
5. Sprinkle the dry lemon cake mix evenly over the fruit. Do not stir.
6. Drizzle the melted butter as evenly as possible over the cake mix. If desired, drizzle the milk over any dry patches.
7. Bake for 45–55 minutes, until the top is golden brown and the filling is bubbling around the edges.
8. Let cool for 10–15 minutes before serving.

Serving Ideas

• Vanilla ice cream
• Fresh whipped cream
• A little extra lemon zest on top
• A handful of fresh blueberries for garnish

Tips

• If you can’t find lemon cake mix, use yellow or white cake mix and add 1 teaspoon of lemon extract plus extra lemon zest.
• For a crunchy topping, sprinkle ½ cup sliced almonds or chopped pecans over the cake before baking.
• Store leftovers covered in the refrigerator for up to 4 days and reheat individual servings in the microwave.

Try this recipe the next time you stay at Camp Lakewood Campground!