Lemon Blueberry Dump Cake for a Crowd

So you need a dessert for a crowd, but you also need your sanity intact? Perfect. This Lemon Blueberry Dump Cake is the kind of recipe that feels like cheating—but in a legal, socially acceptable way. You dump everything into a pan, bake it, and somehow end up with a bright, buttery, crowd-pleasing dessert that tastes like you tried way harder than you actually did.

Minimal effort. Maximum praise. Love that for you.

Why This Recipe Is Awesome

• Feeds a crowd without complicated steps
• No mixing bowls. No stress. Just dump and bake
• Sweet blueberries + zesty lemon = elite combo
• Crispy golden top with a juicy, jammy center
• Perfect for potlucks, parties, and large family gatherings

This is the dessert you make when time is short but expectations are high.

Ingredients You’ll Need

• 2 cans blueberry pie filling
• 1 box lemon cake mix
• 1 cup unsalted butter, melted
• 1 tsp lemon zest (optional but highly recommended)
• 1 tsp vanilla extract
• Optional toppings: powdered sugar, whipped cream, or vanilla ice cream

That’s it. Yes, really. This recipe is living proof that less effort can still taste amazing.

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 350°F (175°C). Grease a large 9×13-inch baking dish.
2. Add the blueberry filling.
   Spread both cans of blueberry pie filling evenly in the bottom of the pan.
3. Enhance the flavor.
   Stir lemon zest and vanilla directly into the blueberries for extra brightness.
4. Add the cake mix.
   Sprinkle the lemon cake mix evenly over the blueberries. No stirring—trust the process.
5. Drizzle the butter.
   Pour melted butter evenly over the cake mix. Try to cover as much surface as possible.
6. Bake.
   Bake uncovered for 45–50 minutes until the top is golden and bubbling around the edges.
7. Cool slightly.
   Let it rest for 15 minutes so it sets and doesn’t fall apart when served.
8. Serve.
   Scoop generously. Add ice cream or whipped cream if you’re feeling generous.

Common Mistakes to Avoid

• Stirring everything together: This ruins the texture. Don’t do it.
• Dry cake mix spots: Pour butter evenly so nothing stays powdery.
• Underbaking: Golden top and bubbling edges are non-negotiable.
• Skipping lemon zest: It makes a big difference.
• Serving immediately: Let it cool or face molten blueberry lava.

Alternatives & Substitutions

• Fresh or frozen blueberries: Use 4½ cups tossed with ¼ cup sugar and 2 tbsp cornstarch.
• Different cake mix: Yellow or vanilla works if lemon is unavailable.
• Dairy-free: Use plant-based butter.
• Extra lemony: Drizzle lemon glaze over the cooled cake.
• More texture: Add sliced almonds on top before baking.

FYI, this tastes even better the next day once everything settles.

FAQ (Frequently Asked Questions)

How many people does this serve?
Easily 15–18 people, depending on portion size.

Can I make this ahead of time?
Yes. Bake it, cool it, and reheat before serving.

Can I double the recipe?
Yes. Use a large roasting pan and extend baking time slightly.

Do I need to refrigerate leftovers?
Yes. Cover and refrigerate for up to 4 days.

Is this supposed to look rustic?
Absolutely. Dump cakes thrive on chaos.

Can I reduce the butter?
You can, but the topping won’t be as crisp. Choose wisely.

Final Thoughts

This Lemon Blueberry Dump Cake is bright, buttery, and unbelievably easy—perfect for feeding a crowd without breaking a sweat. It’s proof that impressive desserts don’t need complicated steps or fancy techniques.

Dump it, bake it, and enjoy the compliments. You’ve earned them.