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Lemon Blueberry Dump Cake with Butter Crust topped with fresh blueberries

Lemon Blueberry Dump Cake with Butter Crust

A delightful and easy dessert where layers of blueberry pie filling, fresh blueberries, lemon zest, and a buttery topping create a warm, comforting treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 21 ounces Blueberry pie filling (about 21 ounces, usually one can)
  • 1 to 2 cups Blueberries (fresh or frozen, about 1 to 2 cups) You can use frozen blueberries without thawing.
  • 1 lemon Lemon zest (from 1 lemon)
  • 2 tablespoons Lemon juice (about 2 tablespoons, more if you like it tangy) Adjust based on personal taste.
  • 1 box Yellow or lemon cake mix (one box, around 15 to 16 ounces)
  • 1 cup Cold butter (1 cup, sliced thin) Spread butter slices evenly.
  • 1 pinch Salt (optional) Especially nice if you enjoy a sweet and salty combination.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9 by 13 inch baking dish.
  2. Spread blueberry pie filling in the bottom of the dish. Scatter fresh or frozen blueberries over it.
  3. Sprinkle lemon zest over the top, then drizzle lemon juice evenly across the layers.
  4. Evenly sprinkle dry cake mix across the fruit layer, without mixing.
  5. Place thin slices of cold butter over the cake mix, trying to cover as much surface area as possible.
Baking
  1. Bake for about 45 to 55 minutes, until the top is golden and the edges are bubbling.
  2. Let it sit for at least 15 minutes before serving to allow the filling to thicken.

Notes

For a fluffier crust, gently fluff dry cake mix before adding butter. Can be stored in the fridge for up to 4 days, and is best warm. Reheat if desired.