This easy Lemon Cake with Blueberry Filling combines bright citrus and sweet berries into a simple, crowd-pleasing dessert. Made with just four main ingredients, it delivers a buttery, crunchy topping and a rich, jammy blueberry layer. Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping for a quick and satisfying treat.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Lemon Blueberry Cake
- Pro Tips
- Recipe FAQs
- You may also enjoy
Why I love this recipe
This lemon-blueberry dump cake is perfect when you want an impressive dessert with minimal effort. With just four main ingredients and under an hour from start to finish, it’s fast, forgiving, and full of flavor. The lemon cake mix gives a bright, citrusy crumb while the canned blueberry pie filling and fresh berries create a sweet, juicy center. The butter on top bakes into a golden, slightly crisp topping that balances the soft, saucy fruit below.
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Substitutions
If you don’t have lemon cake mix, try yellow, vanilla, or even white cake mix for a different flavor profile. You can swap the blueberry pie filling for other canned fruit fillings — cherry, apple, or peach all work well. For a lighter finish, use reduced-fat butter or a plant-based butter substitute, though texture and flavor may vary slightly.
How to make Lemon Blueberry Cake
Step 1 – Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray or line with parchment for easier cleanup.
Step 2 – Spread the 21-ounce can of blueberry pie filling in an even layer across the bottom of the prepared dish. If you prefer smaller portions, you can divide the filling between two 8-inch pans.
Step 3 – Scatter about 1 cup of fresh blueberries over the pie filling so you get bursts of fresh fruit throughout the finished cake.
Step 4 – Sprinkle the entire 15.2-ounce box of dry lemon cake mix evenly over the berries. Try to cover the fruit with a relatively uniform layer of mix so it bakes evenly.
Step 5 – Cut 1 1/2 sticks (12 tablespoons) of cold unsalted butter into about 12 thin slices or pats. Distribute them evenly over the dry cake mix so that most areas have a bit of butter; this creates the golden, crisp topping.
Optional: add a few extra fresh blueberries on top if you’d like a brighter presentation.
Step 6 – Bake for 40–45 minutes, or until the top is golden brown and the filling is hot and bubbly around the edges.
Step 7 – Let the cake cool on a wire rack for at least 10–15 minutes so the filling sets a bit. Serve warm with a light dusting of powdered sugar, or top with ice cream or whipped topping.
Pro Tips
- Use cold butter and slice it thinly so it melts evenly and creates a textured, crisp top.
- If you prefer less sweetness, choose an unsweetened or reduced-sugar pie filling and balance with fresh berries.
- To avoid a soggy bottom, let the cake rest for a bit before slicing so the filling thickens slightly.
- Leftovers store well in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20–30 seconds or warm in a 350°F oven.
Recipe FAQs
Yes. Once it cools slightly, the fruit layer should be thick and gooey like a cobbler rather than runny. Allowing it to rest helps the filling set.
You may also enjoy
- Blueberry Brownies
- Pumpkin Pie without Evaporated Milk
- No Bake Chocolate Mousse Cheesecake
- No Bake Peanut Butter Fudge
- 5 Ingredient No Bake Cheesecake
- 3 Ingredient Apple Dump Cake
- 5 Ingredient Pineapple Pie
- 7 Ingredient Peach Cobbler
- Buttery Pretzel Chocolate Cake
Lemon Cake with Blueberry Filling Recipe
Equipment
- 9×13 casserole dish
Ingredients
- 15.2 ounce lemon cake mix
- 21 ounce blueberry pie filling
- 1 cup fresh blueberries
- 12 tablespoons unsalted butter (1 1/2 sticks)
- Optional – powdered sugar for garnish
Instructions
- Preheat the oven to 375°F and prepare a 9×13 dish with nonstick spray.
- Spread the blueberry pie filling across the bottom of the dish.
- Scatter fresh blueberries over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the berries.
- Slice the butter into thin pieces and arrange them over the dry cake mix.
- Optionally garnish with a few extra blueberries.
- Bake for 40–45 minutes or until the top is golden brown and the filling is bubbly.
- Cool on a wire rack for 10–15 minutes, then serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Because this dessert contains fruit, refrigeration helps prevent spoilage.
NUTRITION PER SERVING
Hi, I’m Zona House. I love creating recipes that are simple, reliable, and delicious. My goal is to help you spend less time fussing in the kitchen and more time enjoying great food.
If you enjoyed this recipe, try variations using other fruit fillings or cake mixes to find your favorite combination.
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