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Lemon blueberry dump cake in white bowl with spoon and glass of milk in the background.

3-Ingredient Lemon Blueberry Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour
  • Yield: 12 servings


This delicious dessert is made with three simple ingredients consisting of fresh fruit, butter and a box of cake mix. Lemon Blueberry Dump Cake is great for after a family dinner, summer barbecues and it’s so quick and easy to make! Enjoy with a big scoop of vanilla ice cream!


2 and 1/4 cups fresh blueberries, divided (save 1/4 cup for the top)

3/4 cup butter, melted

1 box (15.25 ounces) Lemon Cake Mix


  1. Spray a 9×13-inch baking dish with non-stick spray, or grease lightly with butter.
  2. Preheat oven to 350°F. 
  3. Add 2 cups of blueberries to the prepared baking dish. 
  4. Next, melt the butter and drizzle evenly over top of the dry cake mix. Don’t worry if there are a few small dry patches of cake mix. They will disappear during the baking process. Do not stir the mixture!!
  5. Lastly, sprinkle the remaining 1/4 cup of blueberries on top.
  6. Bake in 350°F preheat oven for 45 to 50 minutes. Top will be light golden brown and the blueberry filling might bubble up at the sides.
  7. Serve blueberry dump cake plain or serve with with vanilla ice cream. A dollop of whipped cream or a sprinkle of powdered sugar is also delicious.


Store cooled leftover cake in a airtight container in the refrigerator for up to three days, or cover baking dish with plastic wrap.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 generous helping
  • Calories: 132
  • Sugar: 4.3 g
  • Sodium: 25.9 mg
  • Fat: 11.9 g
  • Saturated Fat: 7.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.9 g
  • Fiber: 0.7 g
  • Protein: 0.5 g
  • Cholesterol: 30.5 mg