Blueberry Lemon Dump Cake is a simple dessert that delivers big flavor with minimal effort. This easy recipe combines juicy blueberries, bright lemon, and a buttery cake topping that bakes to golden perfection. Whether you are baking for family, friends, or just a cozy night in, this dessert is all about bold taste without fuss. You do not need to be a baking expert to make it shine. With straightforward steps and ingredients you probably already have in your pantry, this blueberry lemon treat is perfect for beginners and experienced home bakers alike.
Why You Will Love This Blueberry Lemon Dump Cake
What makes Blueberry Lemon Dump Cake so irresistible is how it balances sweet and tangy flavors. The juicy blueberries and zesty lemon create a fruity filling that tastes fresh and bright. On top, a tender, buttery cake-like topping bakes up with a delightfully crisp surface and soft center. This dessert is also super customizable and can be served warm with ice cream or whipped cream for an extra special touch. It is exactly the kind of dish that brings smiles and satisfied sighs with every scoop.
Ingredients
Blueberry Filling
- 250g fresh or frozen blueberries (about 2 cups, 8.8 oz)
- 50g granulated sugar (¼ cup, 1.8 oz)
- 5g lemon zest (1 tsp, 0.2 oz)
- 20g cornstarch (2 tbsp, 0.7 oz)
- 10ml lemon juice (2 tsp, 0.4 oz)
Cake Topping
- 160g flour (1 ¼ cups, 5.6 oz)
- 200g granulated sugar (1 cup, 7 oz)
- 5g baking powder (1 tsp, 0.2 oz)
- 2g salt (¼ tsp, 0.1 oz)
- 150g cold unsalted butter, cut into small pieces (5.3 oz or 10 tbsp)
- 5g vanilla powder (1 tsp, 0.3 oz)
- 60ml milk (¼ cup, 2 oz)
Step by Step How to Make Blueberry Lemon Dump Cake
1. Prepare the Blueberry Filling
Preheat your oven to 170°C (340°F). In a large mixing bowl, start by combining the granulated sugar with lemon zest. This helps release the lemon’s aroma and flavor. Add the blueberries next, sprinkling in the cornstarch and lemon juice. Stir until the blueberries are evenly coated and the mixture looks juicy. Pour this fruit filling evenly into your baking dish so every bite of cake gets that fruity flavor.
2. Make the Cake Topping
In another mixing bowl, combine the flour, sugar, baking powder, and salt by whisking them together. Make sure these dry ingredients are well blended. Add the cold pieces of butter to the bowl. Use a pastry cutter, fork, or your fingertips to gently work the butter into the dry mixture until it looks like coarse crumbs. Do not overmix. Then stir in the vanilla powder and milk, just until everything is moistened. The batter should be slightly lumpy, not smooth like regular cake batter.
3. Assemble the Dump Cake
Using a spoon, drop dollops of the cake topping over the blueberry filling. Try to spread the topping evenly, though it can be a bit rustic looking. It’s totally fine if a few blueberries remain visible through the topping. This uneven layering is part of what makes dump cakes fun and easy.
4. Bake
Place your baking dish in the oven and bake for 40 to 50 minutes. You want the top to turn a nice golden brown and the blueberry filling to be bubbling around the edges. The smell while it bakes is amazing, like summer in the oven!
5. Serve
Once baked, let the cake cool for a few minutes so the filling thickens a bit. Enjoy it warm, topped with a scoop of vanilla ice cream or a spoonful of whipped cream, if desired. The contrast between the warm, fruity base and the creamy topping is incredible.
Helpful Tips
- Check Sweetness: If your blueberries are very ripe and sweet, you can reduce the sugar in the filling by a tablespoon or two.
- Even Baking: If the top browns too quickly, loosely tent a piece of foil over the cake partway through baking to prevent over-browning.
- Room Temperature Fruit: If using frozen blueberries, do not thaw them first. Toss them in frozen so they release less extra liquid.
- Dish Size: A 5.9 inch by 5.9 inch (15 cm x 15 cm) baking dish is ideal. A larger dish will spread the filling thinner and change the texture.
Substitutions And Variations
- Fruit Swaps: You can swap blueberries for raspberries or mixed berries if you want a different flavor profile. Just make sure the fruit is similar in juiciness.
- Citrus Twist: For an extra citrus kick, try adding a little orange zest along with the lemon zest.
- Gluten Free: To make this gluten free, use a gluten-free flour blend in place of regular flour.
- Dairy Free: Substitute the milk with a dairy-free alternative like almond or oat milk, and use a dairy-free butter substitute.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual servings in a microwave or oven to bring back that just-baked feeling.
- Freezing: You can freeze the whole cake or individual pieces for up to 2 months. Wrap tightly with plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the fridge before reheating.
Nutritional Information
Blueberry Lemon Dump Cake is a dessert with sweetness and richness, so it is great enjoyed in moderation. Here is a general idea of what each serving might contain:
- Calories: Around 350 to 450 per serving, depending on portion size
- Carbohydrates: Mainly from sugar and flour in the topping and the natural sugars in blueberries
- Fat: Comes from the butter in the topping
- Protein: Small amount from flour and milk
Keep in mind these numbers are estimates and will vary based on exact ingredient brands and serving sizes.
Serving Suggestions
This Blueberry Lemon Dump Cake pairs beautifully with a few simple extras:
- Vanilla Ice Cream: A classic match that enhances the warm fruity filling.
- Whipped Cream: Light and airy, perfect for adding a creamy texture.
- Mint Leaves: A small sprig adds a fresh look and flavor.
- Powdered Sugar Dusting: Just a light sprinkle makes it look bakery-worthy.
Frequently Asked Questions About Blueberry Lemon Dump Cake
Q: Can I use frozen blueberries instead of fresh ones?
Absolutely. Frozen blueberries work just as well and can even add a bit more juice to the filling as they bake. Just add them to the sugar and lemon mixture straight from frozen without thawing so they stay firmer while cooking.
Q: What if I do not have vanilla powder?
Vanilla extract is an easy swap. Use about 1 teaspoon of vanilla extract in place of vanilla powder when mixing the topping. The flavor will still be delicious.
Q: Why is cornstarch used in the filling?
Cornstarch helps thicken the blueberry juices as they heat up, so your filling is more like a soft jam and less like a runny syrup. It makes serving cleaner and more satisfying.
Q: How do I know when the cake is done?
Look for a bubbling fruit filling around the edges and a golden brown top. You should not see wet batter when you lightly touch the top. It may take a little longer if your oven runs cool.
Q: Can I make this ahead of time?
Yes! You can prepare the filling and topping separately, store them in the fridge, and assemble right before baking. Just add a few extra minutes to the bake time if the ingredients are cold.
Final Thoughts
Thanks so much for trying this Blueberry Lemon Dump Cake recipe. It is one of those desserts that feels both comforting and special at the same time. With its juicy berries, bright lemon flavor, and tender cake topping, every bite brings sunshine to the table. I hope you enjoy making it as much as eating it. This is the kind of dish that becomes a favorite in your baking rotation quickly. Happy baking and enjoy sharing this delicious treat with the people you care about.
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Blueberry Lemon Dump Cake
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Blueberry Lemon Dump Cake is a quick, easy dessert bursting with juicy blueberries and a zesty lemon twist, all topped with a buttery golden crust. No mixer, no fuss—just a delicious crowd-pleaser made with pantry staples. Perfect for weeknights, potlucks, or cozy weekend baking. Try it today and enjoy a sweet, fruity treat everyone will love!
Ingredients
Blueberry Filling
250g fresh or frozen blueberries (about 2 cups, 8.8 oz)
50g granulated sugar (¼ cup, 1.8 oz)
5g lemon zest (1 tsp, 0.2 oz)
20g cornstarch (2 tbsp, 0.7 oz)
10ml lemon juice (2 tsp, 0.4 oz)
Cake Topping
160g all-purpose flour (1 ¼ cups, 5.6 oz)
200g granulated sugar (1 cup, 7 oz)
5g baking powder (1 tsp, 0.2 oz)
2g salt (¼ tsp, 0.1 oz)
150g cold unsalted butter, cubed (5.3 oz or 10 tbsp)
5g vanilla powder (1 tsp, 0.3 oz)
60ml milk (¼ cup, 2 oz)
Instructions
1. Prepare the Blueberry Filling
Preheat your oven to 170°C (340°F). In a large mixing bowl, start by combining the granulated sugar with lemon zest. This helps release the lemon’s aroma and flavor. Add the blueberries next, sprinkling in the cornstarch and lemon juice. Stir until the blueberries are evenly coated and the mixture looks juicy. Pour this fruit filling evenly into your baking dish so every bite of cake gets that fruity flavor.
2. Make the Cake Topping
In another mixing bowl, combine the flour, sugar, baking powder, and salt by whisking them together. Make sure these dry ingredients are well blended. Add the cold pieces of butter to the bowl. Use a pastry cutter, fork, or your fingertips to gently work the butter into the dry mixture until it looks like coarse crumbs. Do not overmix. Then stir in the vanilla powder and milk, just until everything is moistened. The batter should be slightly lumpy, not smooth like regular cake batter.
3. Assemble the Dump Cake
Using a spoon, drop dollops of the cake topping over the blueberry filling. Try to spread the topping evenly, though it can be a bit rustic looking. It’s totally fine if a few blueberries remain visible through the topping. This uneven layering is part of what makes dump cakes fun and easy.
4. Bake
Place your baking dish in the oven and bake for 40 to 50 minutes. You want the top to turn a nice golden brown and the blueberry filling to be bubbling around the edges. The smell while it bakes is amazing, like summer in the oven!
5. Serve
Once baked, let the cake cool for a few minutes so the filling thickens a bit. Enjoy it warm, topped with a scoop of vanilla ice cream or a spoonful of whipped cream, if desired. The contrast between the warm, fruity base and the creamy topping is incredible.
Notes
Frozen blueberries work great—just don’t thaw them.
For extra zing, try adding a bit of orange zest.
Tent with foil during baking if the top browns too quickly.
Great for prepping ahead: mix filling and topping separately, then assemble before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 410 kcal
- Sugar: 35g
- Carbohydrates: 60g
- Protein: 3g