Lemon Blueberry Dump Cake in Crockpot – Easy Dessert Recipe

On a sunny Saturday morning, I found myself craving something sweet yet simple for the family. That’s when my Lemon Blueberry Dump Cake came to life—a quick, easy, and family-friendly dessert that combines fresh blueberries, zesty lemon, and buttery cake in one pan. Perfect for busy weeknights or brunch, this customizable dish balances comfort and flavor. It’s the kind of recipe that makes everyone gather in the kitchen and smile.

Why You’ll Love This Recipe

If you’re searching for a dessert that’s both simple and irresistible, this lemon blueberry dump cake is a must-try. The combination of sweet blueberries and zesty lemon creates a flavor that’s bright, refreshing, and perfect for any occasion. This lemon blueberry dump cake recipe can be made in minutes, whether you’re using fresh blueberries, pie filling, or even cream cheese for extra richness. Inspired by the Pioneer Woman, you can also make a quick 3-ingredient version or try it in a crockpot for effortless baking. With its customizable layers and minimal prep, this lemon blueberry dump cake with cream cheese or pie filling is ideal for busy weeknights, brunches, or family gatherings. Every bite delivers a soft, buttery topping with bubbling fruity goodness underneath, making this lemon blueberry dump cake recipe both comforting and crowd-pleasing. It’s versatile, easy, and guaranteed to become a favorite, whether you’re making a classic version or experimenting with variations like the 3-ingredient Pioneer Woman style or a luscious lemon blueberry dump cake with fresh blueberries.

Ingredients for This Recipe

This lemon blueberry dump cake combines simple, easy-to-find ingredients to create a dessert that’s both flavorful and comforting. The fruit base features fresh or frozen blueberries paired with lemon pie filling or a homemade mixture of sugar and lemon juice, giving it a bright, tangy taste. Lemon zest adds extra zing, while the cake topping brings a buttery, soft texture that perfectly complements the fruit. Optional add-ins like cream cheese or vanilla enhance richness and depth. This lemon blueberry dump cake recipe is versatile, allowing you to use fresh blueberries, pie filling, or even try a version inspired by the Pioneer Woman for a quick, 3-ingredient dessert. Each ingredient works together to create a perfect balance of sweet and tart flavors in this easy-to-make lemon blueberry dump cake with cream cheese or without.

🛒 Ingredients (for one 9×13-inch pan)

For the Fruit Base:
4 cups fresh or frozen blueberries
1 can (21 oz) lemon pie filling or 1/2 cup sugar + 2 tablespoons lemon juice if using fresh
1 teaspoon lemon zest (optional)

For the Cake Topping:
1 box lemon cake mix (about 15.25 oz)
1/2 cup (1 stick) unsalted butter, melted

Optional Add-ins:
4 oz cream cheese, softened
1 teaspoon vanilla extract

How to Make This Recipe

Making this lemon blueberry dump cake is simple, quick, and perfect for any occasion. The beauty of this lemon blueberry dump cake recipe is that it requires minimal prep while delivering maximum flavor. Start with a base of fresh or frozen blueberries combined with lemon pie filling or a sugar-lemon juice mix for a tangy, juicy layer. Sprinkle the lemon cake mix over the fruit and drizzle with melted butter, creating a golden, buttery topping. Optional cream cheese adds a creamy layer for extra richness. You can also make this lemon blueberry dump cake with fresh blueberries, pie filling, or even try a 3-ingredient Pioneer Woman style version. Whether baking in the oven or using a crockpot, this lemon blueberry dump cake with cream cheese or classic version is family-friendly, customizable, and perfect for busy weeknights or brunch gatherings. Every step enhances the sweet-tart flavor combination, making this lemon blueberry dump cake recipe a go-to dessert.

🛒 Steps:

Preheat oven to 350°F (175°C) and grease a 9×13-inch pan
Spread 4 cups fresh or frozen blueberries in the pan
Add 1 can lemon pie filling or 1/2 cup sugar + 2 tablespoons lemon juice over the berries
Sprinkle 1 teaspoon lemon zest for extra flavor
Evenly sprinkle 1 box lemon cake mix over the fruit
Drizzle 1/2 cup melted butter over the cake mix
Optional: dot with 4 oz cream cheese and 1 teaspoon vanilla extract
Bake for 45–50 minutes until the topping is golden and fruit is bubbling
Cool slightly and serve warm or at room temperature

Expert Cooking Tips

Creating the perfect lemon blueberry dump cake is all about balancing flavors and textures, and a few expert tips can elevate your dessert. Using fresh blueberries in this lemon blueberry dump cake recipe adds bright, natural flavor, while pie filling provides a sweet, thickened layer. Toss fresh berries with a little cornstarch to prevent excess liquid. Drizzling melted butter evenly over the cake mix ensures a golden, crisp topping. Adding cream cheese creates a creamy layer for a luxurious lemon blueberry dump cake with cream cheese. For a quick version, try the 3-ingredient Pioneer Woman style or even bake this lemon blueberry dump cake in a crockpot for minimal effort. Every tip enhances the sweet-tart combination, making your lemon blueberry dump cake with fresh blueberries or pie filling irresistible and perfect for family-friendly gatherings.

💡 Expert Tips:

Use fresh or frozen blueberries for the fruit base
Toss fresh blueberries with cornstarch to prevent excess liquid
Use lemon pie filling for a thicker, sweeter layer
Drizzle melted butter evenly over cake mix for a golden topping
Add cream cheese for a creamy, rich layer
Try the 3-ingredient Pioneer Woman version for quick prep
Bake in a crockpot for a hands-off dessert
Sprinkle lemon zest for extra tang and aroma

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This lemon blueberry dump cake is a quick, easy, and family-friendly dessert that combines the bright flavors of lemon with the sweet juiciness of blueberries. Whether you use fresh blueberries, pie filling, or add a layer of cream cheese, this lemon blueberry dump cake recipe is versatile and perfect for any occasion. From the classic baked version to a 3-ingredient Pioneer Woman style or even a crockpot variation, it’s a crowd-pleasing dessert that’s effortless, customizable, and always delicious.

Lemon Blueberry Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

A simple, sweet, and tangy dessert that combines juicy blueberries with zesty lemon in a buttery cake base. Perfect for breakfast, brunch, or an easy weeknight dessert, this dump cake can be made with fresh blueberries, pie filling, or even cream cheese for extra richness.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9×13-inch pan):

For the Fruit Base:

• 4 cups fresh or frozen blueberries

• 1 can (21 oz) lemon pie filling or 1/2 cup sugar + 2 tablespoons lemon juice if using fresh

• 1 teaspoon lemon zest (optional, for extra zing)

For the Cake Topping:

• 1 box lemon cake mix (about 15.25 oz)

• 1/2 cup (1 stick) unsalted butter, melted

Optional Add-ins:

• 4 oz cream cheese, softened, for a creamy layer

• 1 teaspoon vanilla extract

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Instructions

📝 Instructions:

Step 1: Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.

Step 2: Layer Fruit
Spread blueberries evenly in the prepared pan. If using fresh berries, sprinkle with sugar and lemon juice. Add lemon zest on top for extra flavor.

Step 3: Add Cake Mix
Evenly sprinkle the dry lemon cake mix over the blueberries. Do not stir.

Step 4: Add Butter & Optional Cream Cheese
Drizzle melted butter evenly over the cake mix. If using cream cheese, dollop small spoonfuls across the top.

Step 5: Bake
Bake for 45–50 minutes, or until the top is golden and the fruit is bubbling. Let cool slightly before serving.

Step 6: Serve & Enjoy
Serve warm with whipped cream, ice cream, or enjoy as-is for a quick, fruity treat.

Notes

• Crockpot Version: Layer ingredients in a greased slow cooker. Cook on low for 2–3 hours.
• Fresh Blueberries: Toss with cornstarch to prevent excess liquid.
• Make Ahead: Assemble a day ahead, store uncovered in the fridge, and bake the next day.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Dessert / Dump Cake
• Method: Baked / Easy
• Cuisine: American