Blueberry Lemon Dump Cake is a simple, delicious dessert that’s easy to make.  This gluten free treat is a warm, bubbly dessert with a tangy, fruity base and a sweet, buttery crust. 

This easy dessert is a traditional dump cake that can be enjoyed by those that cannot have gluten.

It is a nice light dessert that yields 12 servings.

You can serve Blueberry Lemon Dump Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Serve it for afternoon tea or it is a great recipe choice for after a heavier dinner.  We like it best when still warm or reheated in the microwave.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Blueberry Lemon Dump Cake I sprayed a 9″ x 13″ pan with cooking spray.

Next I spread the blueberry pie filling out evenly in the prepared pan.

Then I spread some crushed pineapple and juice on top of the pie filling.

Then I opened up a gluten free cake mix.

Next I put the gluten free yellow cake mix on top of the pineapple.

I spread the cake mix out evenly.

For the lemon I sprinkled a half cup of lemon pudding and pie filling mix on top of the yellow cake mix.

I thinly sliced up some butter.

Then I covered the cake mix with the slices of butter.

Once the cake was covered in butter I sprinkled some frozen blueberries on top.

I sprinkled some brown sugar on top of the butter slices as well.

Next I baked the cake in a preheated 350F oven for 50  minutes or until a toothpick inserted in the center of the cake came out clean.

After removing the cake from the oven I allowed it to cool for a few minutes before serving.

Serve it up while it is still warm.  I like to reheat leftovers a bit in the microwave before serving.

Eat it plain or top it off with a dollop of whipped cream or ice cream.  

You will enjoy every bite of this light and easy dessert!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Blueberry Lemon Dump Cake:

• 1 can (540ml) blueberry pie filling
• 398 ml can crushed pineapple
• 425g gluten free yellow cake mix
• 1/2 cup lemon pudding and pie filling powder
• 1/2 cup butter
• 1 cup frozen blueberries
• 1/4 cup brown sugar

How to Make Blueberry Lemon Dump Cake:

1. Preheat oven to 350F and grease a 9″ x 13″ baking pan.
2. Spread the blueberry pie filling out evenly in the prepared pan.
3. Spread the crushed pineapple, with the juice, on top of the blueberry pie filling.
4. Spread the gluten free cake mix out on top.
5. Sprinkle the lemon pudding and pie filling powder on top of the cake mix.
6. Slice the butter into thin strips.
7. Spread the strips of butter out over the cake mix.
8. Sprinkle with frozen blueberries and the brown sugar.
9. Place in the preheated 350F oven for 50 minutes or until toothpick inserted in center comes out clean.
10. Remove cake from oven and allow to cool for a few minutes before serving.
11. Serve warm with ice cream or whipped topping if you prefer.
12. Enjoy!

FAQS:

What should I serve with blueberry lemon dump cake?

Blueberry lemon dump cake pairs well with light and refreshing sides to balance its sweetness. Here are some ideas:

1. Vanilla Ice Cream: The creamy texture and mild flavor of vanilla ice cream complement the tartness of the blueberries and lemon.
2. Whipped Cream: A dollop of fresh whipped cream adds a light and airy touch, enhancing the cake’s flavors without overpowering them.
3. Lemon Zest: Sprinkle some lemon zest over the cake for an extra burst of citrus flavor and a bit of visual appeal.
4. Fresh Berries: Serve with a side of fresh blueberries, raspberries, or strawberries for a fresh and fruity contrast.
5. Mint Garnish: A sprig of fresh mint adds a pop of color and a refreshing herbal note.

These options will enhance the dessert while keeping it light and enjoyable!

How should I store blueberry lemon dump cake?

To store blueberry lemon dump cake, follow these steps:

1. Cooling: Allow the cake to cool completely at room temperature before storing.
2. Covering: Once cooled, cover the cake tightly with plastic wrap or aluminum foil. If you baked it in a dish with a lid, you can use that instead.
3. Refrigeration: Store the covered cake in the refrigerator. It should keep well for about 3-5 days.
4. Freezing (optional): If you want to store it for a longer period, you can freeze the cake. Wrap individual portions in plastic wrap and then place them in an airtight container or freezer bag. It can be frozen for up to 2-3 months.
5. Reheating: When you’re ready to enjoy it again, you can reheat a portion in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for about 10-15 minutes, until warmed through.

This way, your blueberry lemon dump cake will stay fresh and delicious!