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.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
box of lemon cake mix
can of blueberry pie filling
fresh blueberries
unsalted butter
Optional – powdered sugar for garnish
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.
Equipment used for this recipe
- 9×13 oven-safe dish or two 8-inch cake pans.
How to make Lemon Cake with Blueberry Filling
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.
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Lemon Cake with Blueberry Filling
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.
Ingredients
- 15.2 ounce box of lemon cake mix
- 21 ounce can of blueberry pie filling
- 1 cup fresh blueberries
- 12 Tablespoons of unsalted butter (1 1/2 sticks)
- Optional - powdered sugar for garnish
Instructions
- Preheat the oven to 375 degrees F. and spray a 9x13 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.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 404Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 355mgCarbohydrates: 58gFiber: 1gSugar: 27gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. Here you will find easy recipes, some are quick recipes, recipes that take very little effort, or recipes that have few ingredients. I’m Zona and I’m an at-home cook. I love creating recipes for easy dinners or desserts.