If you’re looking for a simple, nut-free dessert that brings comfort and flavor to the table, this Nut-Free Blueberry Lemon Dump Cake is the perfect choice. Just like my favorite one-pot meals, it’s quick, family-friendly, and ideal for busy weeknights or special occasions. With only a few ingredients, you’ll have a customizable treat that balances sweet blueberries with tangy lemon — a cozy, fuss-free recipe everyone will love.
Why You’ll Love This Recipe
This Nut-Free Blueberry Lemon Dump Cake is everything you want in a dessert: quick, easy, and bursting with fresh flavor. Unlike complicated cakes that require endless steps, this recipe comes together in minutes with simple pantry staples. You’ll love how the tart lemon cake mix balances perfectly with sweet, juicy blueberries for a refreshing twist on a classic dump cake.
Because it’s a nut-free blueberry lemon dump cake recipe, it’s safe for sharing at family gatherings, school events, or potlucks where allergies might be a concern. It’s also incredibly versatile—whether you use canned, frozen, or fresh blueberries, the results are always delicious. With only a few ingredients, this dessert feels both homemade and effortless.
Another reason you’ll fall in love with this blueberry lemon cake with cake mix is its adaptability. Serve it warm with ice cream for a comforting weeknight treat or dress it up with whipped cream and lemon zest for holidays. No matter how you serve it, this nut-free blueberry lemon dump cake delivers reliable, crowd-pleasing results every time.
Ingredients for This Recipe
The beauty of this Nut-Free Blueberry Lemon Dump Cake lies in its simplicity. With just a handful of ingredients, you can create a dessert that feels homemade without hours of effort. Blueberries add a burst of natural sweetness, while lemon juice and zest bring a bright, tangy flavor that balances the richness of the cake mix. Using a yellow or angel food cake mix makes the recipe foolproof, giving you a light yet indulgent texture. Finally, a drizzle of melted butter ties everything together, creating a golden, slightly crisp topping that makes every bite irresistible.
This ingredient list is easy to adapt—swap fresh blueberries for frozen or canned if that’s what you have on hand. No matter which version you choose, you’ll end up with the best blueberry lemon cake with cake mix that’s nut-free, quick, and guaranteed to please.
🛒 Ingredients:
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon lemon zest
1 box yellow or angel food cake mix
½ cup unsalted butter, melted
How to Make This Recipe
Making this Nut-Free Blueberry Lemon Dump Cake couldn’t be easier. The secret is in layering the ingredients correctly so the flavors bake together into a sweet, tangy, golden dessert. Start with a generous layer of blueberries for natural sweetness and juiciness. Add lemon juice and zest for a bright, citrusy flavor that pairs beautifully with the berries. Next comes the cake mix—just sprinkle it evenly over the fruit, no stirring required. Finally, melted butter gets poured on top, ensuring the cake mix bakes into a crisp, buttery crust.
Because this is a blueberry lemon cake with cake mix, there’s no complicated measuring or mixing involved. Whether you use fresh, frozen, or canned blueberries, the result is a moist, fruity base topped with a fluffy, lemony crumble. In less than an hour, you’ll have a warm, nut-free dessert that tastes like you spent all day baking.
📝 Steps to Make It:
Layer 3 cups of blueberries in a greased baking dish
Drizzle with lemon juice and sprinkle lemon zest evenly
Cover the fruit with dry yellow or angel food cake mix
Pour melted butter over the top, covering as much mix as possible
Bake until golden brown and bubbling, about 40–45 minutes
Expert Cooking Tips
When baking a Nut-Free Blueberry Lemon Dump Cake, a few simple tricks will guarantee the best results every time. Since the recipe relies on minimal ingredients, the way you handle each step makes a difference. Always spread blueberries evenly so every slice is packed with fruit. Fresh blueberries give the brightest flavor, but frozen or canned blueberries also work beautifully—just be sure to drain canned fruit well to avoid excess liquid. Lemon juice and zest brighten the dessert, and a high-quality cake mix ensures the flavor really shines.
Butter is another key ingredient. Pouring it evenly across the cake mix helps avoid dry spots and creates a golden, crisp topping. If you prefer a richer flavor, try browning the butter before drizzling it over the mix. Finally, let the cake rest for a few minutes after baking so the filling thickens and sets, making serving easier.
💡 Expert Tips:
Use fresh blueberries for best flavor, but frozen or canned work, too
Drain canned fruit to prevent soggy cake
Evenly spread cake mix and butter to avoid dry patches
Add extra lemon zest for a stronger citrus punch
Let the dump cake cool slightly before serving for cleaner slices
FAQs
What is the biggest mistake to avoid when making a dump cake?
The most common mistake with a Nut-Free Blueberry Lemon Dump Cake is not spreading the butter evenly. If the cake mix doesn’t get enough moisture, you’ll end up with dry, powdery spots instead of a golden, crisp topping. Always drizzle melted butter carefully across the surface to help the cake bake evenly.
Can I put blueberries in my lemon cake mix?
Absolutely! Adding blueberries to a lemon cake mix creates a naturally sweet and tangy flavor combination. This is why the nut-free blueberry lemon dump cake recipe works so well—it layers fresh or frozen berries under the cake mix, letting them bake into a juicy filling.
Can you use frozen blueberries in dump cake?
Yes, frozen blueberries work perfectly in a blueberry lemon cake with cake mix. No need to thaw them first—just scatter evenly in the baking dish. The extra juice helps create a moist, flavorful filling.
How do you keep a dump cake from being soggy?
To keep your nut-free blueberry lemon dump cake from turning soggy, avoid using fruit with too much liquid. If using canned blueberries, drain them well. Also, bake until the topping is fully golden and bubbly, which ensures the filling thickens properly.
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This Nut-Free Blueberry Lemon Dump Cake proves that a homemade dessert doesn’t have to be complicated to be delicious. With just a few simple ingredients—blueberries, lemon, cake mix, and butter—you can create a sweet, tangy treat that feels comforting and crowd-pleasing every time. Because it’s a nut-free blueberry lemon dump cake recipe, it’s safe to serve at family gatherings, school events, or holiday celebrations without worrying about allergies.
Whether you enjoy it warm with a scoop of vanilla ice cream, topped with whipped cream, or simply as-is, this blueberry lemon cake with cake mix is sure to become a go-to favorite. Quick enough for weeknights yet impressive enough for special occasions, it truly is the best nut-free dessert to keep in your recipe rotation.
Try it today, share it with loved ones, and don’t forget to leave a comment or rating—I’d love to hear how it turned out for you!
Print
Nut-Free Blueberry Lemon Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Diabetic
Description
Bright, fruity, and completely nut-free with a golden crumb topping.
Ingredients
🛒 Ingredients:
3 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon lemon zest
1 box yellow or angel food cake mix
½ cup unsalted butter, melted
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
Spread blueberries in dish, sprinkle with lemon juice and zest.
Sprinkle cake mix evenly on top.
Drizzle melted butter.
Bake 35–40 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American