Description
This Blueberry Lemon Dump Cake is an easy-to-make, crowd-pleasing dessert that combines sweet blueberry pie filling, zesty lemon, crunchy walnuts, and a buttery vanilla cake topping. Requiring minimal prep and baking all in one pan, this recipe is perfect for a quick summer treat or a cozy dessert anytime.
Ingredients
Scale
Main Ingredients
- Cooking spray, for greasing the pan
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with cooking spray to prevent sticking and ensure easy serving.
- Layer Ingredients: Spread the blueberry pie filling evenly across the bottom of the prepared pan. Sprinkle the lemon zest evenly over the filling to add a fresh citrus flavor. Next, sprinkle the dry vanilla cake mix evenly on top, followed by a layer of chopped walnuts. Dot the surface with the small pieces of salted butter to create a rich, golden crust while baking.
- Bake the Cake: Place the pan into the preheated oven and bake for approximately 1 hour. Check occasionally to make sure the top doesn’t become too dark; if it starts browning too quickly, loosely cover the pan with foil to protect the topping while allowing the cake to finish baking evenly.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool slightly. This cake is best served warm and can be complemented beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Use a sharp lemon zester or fine grater to zest only the yellow part of the lemon skin, avoiding the bitter white pith.
- You can substitute walnuts with pecans or omit nuts if desired for a nut-free version.
- This dump cake is best enjoyed within 1-2 days but can be refrigerated and gently reheated before serving.
- Cover loosely with foil during baking if the top browns too fast to avoid burning.
- For a dairy-free option, use a dairy-free cake mix and substitute butter with a vegan margarine.
