A dump cake is an easy dessert where ingredients are “dumped” into a pan and baked without much mixing. This Low-Fat Blueberry Lemon Dump Cake combines fruit, cake mix, and a low-fat topping for a simple, flavorful dessert.

Can I use frozen blueberries for this recipe?

Yes! Frozen blueberries work perfectly and often make the Low-Fat Blueberry Lemon Dump Cake juicier. There’s no need to thaw them before baking.

How can I make this cake low-fat?

Use unsweetened applesauce instead of butter and choose angel food cake mix. These swaps keep the dessert light while still preserving flavor and texture.

Can I bake this in a Dutch oven?

Absolutely. Baking in a Dutch oven works well for this cake, especially if you want even heat distribution and a golden crust.

Can I make a 3-ingredient version?

Yes! For a super-simple version, use blueberry pie filling, angel food cake mix, and a small amount of applesauce for moisture while still keeping it a Low-Fat Blueberry Lemon Dump Cake.

Low-Fat Blueberry Lemon Dump Cake – The Best Quick Dessert 2025

Description

Bright blueberries and zesty lemon combine for a refreshing low-fat dessert. Applesauce replaces butter for a lightened-up, fruity finish.

Ingredients

Scale

🛒 Ingredients:

3 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon cornstarch (for thickening)
1 box angel food cake mix
½ cup unsweetened applesauce
Zest of 1 lemon

Instructions

📝 Instructions:

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Blueberries: Toss blueberries with lemon juice and cornstarch. Spread in the dish.
Add Cake Mix: Sprinkle cake mix evenly on top.
Top with Applesauce: Dot applesauce evenly across the surface.
Bake: Bake 35–40 minutes, until bubbly and golden.
Serve: Garnish with lemon zest before serving.

Notes

Use frozen blueberries straight from the freezer — no need to thaw.
Sub raspberries for a tangier flavor twist.

Prep Time: 7 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Low-Fat
Cuisine: American