Can I make lemon blueberry dump cake with fresh blueberries?

Yes! Fresh blueberries work perfectly in this lemon blueberry dump cake recipe. Toss them lightly with sugar and cornstarch to prevent excess liquid and maintain the cake’s structure.

How do I make a 3-ingredient lemon blueberry dump cake like the Pioneer Woman?

For a simple version, use blueberries, lemon cake mix, and butter. This quick 3-ingredient lemon blueberry dump cake Pioneer Woman style still delivers the sweet-tart flavor with minimal prep.

Can I make lemon blueberry dump cake in a crockpot?

Absolutely. Layer the blueberries and lemon mixture in a greased crockpot, sprinkle the cake mix on top, drizzle with butter, and cook on low for 2–3 hours for a moist, bubbling dessert.

Can I add cream cheese or pie filling to lemon blueberry dump cake?

Yes. Adding cream cheese creates a creamy layer, while pie filling adds extra sweetness and thickness. Both variations enhance the flavor of lemon blueberry dump cake with cream cheese or pie filling,

Lemon Blueberry Dump Cake – Easy, Quick, Family-Friendly Dessert 2026

Name: Lemon Blueberry Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 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); 1 box lemon cake mix (about 15.25 oz); 1/2 cup (1 stick) unsalted butter, melted; 4 oz cream cheese, softened (optional); 1 teaspoon vanilla extract (optional)

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.

Ingredients

Scale

🛒 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

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