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–+ servings
mother's day Lemon Blueberry Dump Cake

Mother's Day Lemon Blueberry Dump Cake Made with Love

This Mother's Day Lemon Blueberry Dump Cake is a delightful dessert combining citrusy lemon and sweet blueberries, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cans Blueberry Pie Filling 21 ounces each
  • 1 tablespoon Lemon Zest freshly grated
  • 1 tablespoon Lemon Juice fresh; optional
For the Cake Layer
  • 1 box Lemon Cake Mix 15.25 ounces
  • 1/2 cup Unsalted Butter melted
  • pinch Salt
Optional Flavor Boost
  • 1 teaspoon Vanilla Extract optional
  • 1/2 cup Sliced Almonds, Chopped Pecans, or Shredded Coconut optional
For Fresh Alternatives
  • 5-6 cups Fresh or Frozen Blueberries optional

Equipment

  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the blueberry pie filling evenly across the bottom of your prepared baking dish.
  3. Sprinkle the freshly grated lemon zest over the blueberry layer.
  4. Evenly sprinkle the lemon cake mix over the blueberry layer without stirring.
  5. Add a pinch of salt and optional toppings over the dry cake mix.
  6. Drizzle melted butter evenly over the cake mix.
  7. Bake for 40-50 minutes until golden and bubbly.
  8. Allow the cake to cool for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake can be customized with various toppings and ingredients, making it a versatile dessert.

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