Easy Easter Lemon Blueberry Dump Cake
A quick and easy spring dessert featuring a tangy blueberry and lemon filling topped with a buttery, crunchy cake crust. Perfect for Easter and spring celebrations with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cans (15 oz each) blueberry pie filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons cornstarch (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- Optional: 1/4 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the blueberry pie filling with fresh lemon juice, lemon zest, and cornstarch. Stir gently until fully mixed. Skip cornstarch if pie filling is thick.
- Pour the filling evenly into a greased 9×13-inch baking dish and spread to cover the bottom.
- Sprinkle the dry cake mix evenly over the blueberry filling without mixing.
- Drizzle the melted butter evenly over the cake mix. If using nuts, sprinkle them on top now.
- Bake uncovered for 45 to 50 minutes until the top is golden brown and bubbly around the edges.
- Cool for at least 15 minutes before serving to allow the filling to set.
Notes
If the top browns too fast, tent loosely with foil halfway through baking. Use fresh lemon zest for best flavor. For gluten-free, use gluten-free cake mix and check pie filling. For dairy-free, substitute butter with coconut oil or vegan butter and use dairy-free cake mix. Leftovers taste better the next day. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 28
- Fat: 12
- Carbohydrates: 40
- Protein: 2
Keywords: dump cake, lemon blueberry cake, Easter dessert, spring dessert, easy cake, blueberry dessert, lemon dessert