This delicious Lemon Cake with Blueberry Filling is made with only 4 ingredients and has the most amazing buttery, decadent blueberry flavor ever! Sweet Blueberry filling and fresh juicy blueberries are topped with a crunchy buttery cake topping. Serve it topped with vanilla ice cream or cool whip.
Why I love this recipe
This recipe is super easy and delicious with just 4 ingredients and it’s ready in less than 1 hour.
Table of Contents
- Why I love this recipe
- Have you seen my Cookbook?
- Substitutions
- How to make Lemon Blueberry Cake
- Pro Tips
- Recipe FAQs
- You may also enjoy
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Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes, giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Substitutions
You can use a chocolate cake mix, vanilla cake mix, or yellow cake mix instead of a lemon.
You can also use other canned pie-filling flavors.
How to make Lemon Blueberry Cake
Step 1 – Preheat the oven to 375 degrees F and spray a 9×13 casserole dish with non-stick spray.
Step 2 – Spread the blueberry pie filling on the bottom of the 9 x 13 baking dish (or two 8-inch pans).
Step 3 – Sprinkle the fresh blueberries on top.
Step 4 – Evenly sprinkle the dry lemon cake mix over the top of the blueberries.
Step 5 – Slice 1 1/2 sticks of butter into 12 pieces and place them spread out in an even layer over the dry cake mix.
Optional – Garnish with extra blueberries, if desired.
Step 6 – Bake for 40 to 45 minutes or until the top of the cake is golden brown.
Step 7 – Cool on a wire rack, if desired, or serve warm sprinkled with a light dusting of powdered sugar if desired.
Pro Tips
Store leftovers in an airtight container. This dump cake needs to be refrigerated once it has been baked and cooled. The fruit in the cake will spoil fast if left on the counter. You can refrigerate it for up to 5 days.
Recipe FAQs
Once set, the fruit filling should be gooey and thick, like a cobbler, but definitely not runny.
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
Ingredients
- 15.2 ounce lemon cake mix
- 21 ounce blueberry pie filling
- 1 cup blueberries
- 12 Tablespoons unsalted butter (1 1/2 sticks)
- Optional – powdered sugar for garnish
Instructions
- Preheat the oven to 375 degrees F. and spray a 9×13 casserole dish with non-stick spray.
- Spread the blueberry pie filling on the bottom of the 9 x 13 baking dish (or two 8-inch pans).
- Sprinkle the fresh blueberries on top.
- Evenly sprinkle the dry lemon cake mix over the top of the blueberries.
- Slice 1 1/2 sticks of butter into 12 pieces and place them spread out in an even layer over the dry cake mix.
- Garnish with extra blueberries on top, if desired.
- Bake for 40 to 45 minutes or until the top of the cake is golden brown.
- Cool on a wire rack, if desired, or serve warm sprinkled with a light dusting of powdered sugar if desired.
Notes
- Store leftovers in an airtight container. This dump cake needs to be refrigerated once it has been baked and cooled. The fruit in the cake will spoil fast if left on the counter. You can refrigerate it for up to 5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.