Description

This Blueberry Lemon Dump Cake is an easy, no-fuss dessert featuring sweet blueberry pie filling topped with zesty lemon, vanilla cake mix, crunchy walnuts, and buttery perfection baked to golden brown. It’s perfect for a quick summer treat or a cozy gathering, offering a delightful combination of fruity, citrus, and nutty flavors with a tender crumb and crisp top.

Ingredients

Cooking spray
2 (20-ounce) cans blueberry pie filling
1 teaspoon lemon zest (from 1 large lemon)
1 box vanilla cake mix
½ cup chopped walnuts
1 stick (½ cup) salted butter, cut into small pieces

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan with cooking spray to prevent sticking.
Layer the ingredients: Evenly spread the blueberry pie filling over the bottom of the pan. Sprinkle the lemon zest on top of the filling, then evenly distribute the dry vanilla cake mix over the berries. Follow by sprinkling the chopped walnuts evenly over the cake mix. Lastly, dot the surface with small pieces of the salted butter to create a rich, buttery topping.
Bake the cake: Place the baking pan in the preheated oven and bake for approximately 1 hour. Check occasionally to ensure the topping doesn’t brown too quickly; if it starts to darken, loosely cover the pan with aluminum foil to prevent burning while the cake finishes baking.
Cool and serve: Once baked, allow the dump cake to cool slightly before serving. For an extra special touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Use fresh lemon zest for best citrus flavor.
Chopped pecans can be substituted for walnuts if preferred.
Keep an eye on the cake during baking to avoid over-browning the top.
For a dairy-free version, substitute butter with a plant-based alternative.
This cake can be refrigerated for up to 3 days and reheated gently before serving.