Blueberry Lemon Dump Cake

Truth be known, I’m not a fanatic about desserts. I tend to enjoy more savory or salty dishes. With that being said, every so often my sweet tooth shows up and when it does, it comes with a vengeance! So when that happens, I better have an easy to do recipe on hand … and that’s what brings us to this little number!

Not only do I like easy desserts, I also like desserts that can be changed up with different flavors. Tired of cherry? Grab some apple! Apples in June not doing it for you? Grab some blueberries! I love versatility!

While you’re at it, you can change the cake mix as well!!! Not in the mood for a regular yellow cake flavor? Grab the chocolate! What I’m trying to say is that the only limit of flavor is your own imagination!

This post may contain affiliate links. For more information, please see my full disclosure.

For this recipe I chose to use some blueberries we picked and made some homemade blueberry pie filling. Since I had some lemons in the fridge, I thought, why not?! Let’s make some lemon curd and call it a party! And I’m going to give you all three recipes, because I love you guys!

Jump to Recipe

Blueberry Pie Filling

So let’s get that pie filling started, shall we? I’m quite fortunate to have access to fresh blueberries but if you don’t, store bought are just fine! We’re going to have both whole berries as well as pureed berries in this filling. For the puree, start with 2 cups of whole berries in a food processor. Blend until berries are completely pulverized. At this point, the puree is ready but if you prefer to remove the skins, just grab a mesh strainer and a spoon. This step will take a few minutes and a little muscle work but I find it’s well worth it.

• 

• 

• 

This should leave you roughly 1 1/2 cups of puree. At this point, taste the sweetness level of your berries, this will be important when deciding the amount of sugar needed.

Using a nonstick pan over medium heat, whisk together water, cornstarch, lemon juice, and sugar. If you find the berries are more tart than you care for, add a little more sugar. Once the sugar has dissolved, add in the whole berries and the puree. Over medium to medium high heat, whisk mixture constantly and cook until sauce has thickened. This should take between 10-15 minutes.

• 

• 

Once your pie filling has thickened, immediately remove from heat and set aside. That was pretty easy, right? If you’re not up for making your own filling, grab a can of store bought, it will work fine.

Jump to Recipe

Lemon Curd

Let’s get the 2nd component started while those berries cool down, shall we! This part is slightly more involved but still extremely simple to do. If you don’t have the time or if the lemons just aren’t looking good, you are more than welcome to use store bought curd. BUT I have to say, homemade is by far better in my book. Besides controlling exactly what ingredients you are eating, the taste is 2nd to none and the smell that fills your home is simply amazing.

Start off zesting 3 large lemons. You’ll also squeeze these lemons, which should give you the 1/2 cup of juice required. Using the whipping attachment on your mixer, whip softened butter for about 30 seconds then add in the zest and sugar. Mis this until you end up with a sandy texture.

Adding one egg at a time, mix until the egg is completely incorporated.

Now that all 4 eggs have been added, add in the lemon juice and salt. Once everything is combined, pour the mixture into a nonstick pan cooking over low heat (constantly stirring) until thickened.

The mixture needs to be heated no more than about 170˚, or just slightly less than simmering. If your curd gets higher than a simmer, you run the risk of ‘scrambling’ the eggs, so keep an eye on it. In the unfortunate instance you find small white ‘egg’ particles, do not worry! The flavor will not be ruined and you can certainly strain the curd to remove the overcooked egg whites.

I think you’ll find that the vibrant taste a fresh batch of lemon curd will beat out any store bought you find. Again, I think you’re going to love the smell that will fill your home … I’m just saying!

Now, we have some delicious blueberry pie filling AND an intensely rich lemon curd. Let’s marry these things with some cake mix and do the happy dance!

Blueberry Lemon Dump Cake

Just as you’d guess by the name of this dessert, we’re going to ‘dump’ everything in a pan! Start by evenly covering the bottom of your pan with the pie filling. Pipe the lemon curd over the pie filling then swirl using a butter knife. Depending on how much lemon taste you want, add a little or a lot. Keep in mind that the tartness of freshly made lemon curd is a powerful flavor and can dominate the berries, so add according to your liking.

I decided to go classic with the topping on this one. This step is pretty straight forward, you just dump the cake mix on top of your pie filling layer and spread it out evenly. Remember, you’re not going to make a cake “batter”, you’re using the dry mix as is. Now, cut the butter into thin slices (about 1/8″ – 1/4″ thick) so that you can cover the entire dish.

All that’s left to do is cook this in a preheated 350˚ oven for 45-50 minutes. It’s really that simple. I personally like homemade components but if you’re pressed for time, use store bought pie filling and lemon curd, it’s going to be delicious either way!

Try out different variations and you’ll be pleasantly surprised! Cherry filling with a melted chocolate drizzle after cooled – YUM! Butter Pecan cake mix with apple pie filling and a caramel drizzle … can you see where the options are plentiful??? Have fun with this dessert, you could possibly have a different potluck dessert every month!