This Lemon Blueberry Cake is the easiest dump and bake cake! Made with just five ingredients, including fresh blueberries and lemon, it’s the perfect dessert for spring and summer. Gluten-free and refined sugar-free options!
Just Dump and Bake
This is a good old fashioned blueberry dump cake! I know I know, that is not the most appetizing name for this cake, but if you grew up in the south, you’ll know exactly what I’m talking about!
A “dump and bake” cake is most commonly made with boxed cake mixes, they might be one of the easiest recipes on the planet. However, traditional recipes aren’t always allergy-friendly, and trying to alter ingredients to meet your needs can be confusing. So, in an effort to make your life easier and bring you a delicious dessert with minimal ingredients, I have created this Lemon Blueberry Cake!
Ingredients You’ll Need
This is such an easy recipe, I bet you have at least half of the ingredients on hand in your kitchen already.
- Gluten-free cake mix or blueberry muffin mix – Be aware that portions change based on which mix you choose to use, and measure according to your needs.
- Blueberries and lemon – You can omit the lemon or swap out the berries for whatever you have on hand or is in season!
- Unsweetened shredded coconut – Coconut is full of healthy fats, and when shredded, it adds amazing texture to any dish.
- Maple syrup – Unlike processed sugars, this all-natural sweetener is full of vitamins, minerals, and antioxidants to keep you healthy.
- Sliced butter – If you follow a plant-based diet, opt for vegan butter instead.
- Lemon for garnish – I highly recommend it as the garnish makes your Blueberry Lemon Cake look incredible.
How to Make Lemon Blueberry Dump Cake
This dessert is made in just six steps and ready in less than an hour!
- Preheat your oven. You’ll want your oven to reach 350° Fahrenheit before baking.
- Toss the ingredients. Make sure the blueberries, unsweetened coconut, maple syrup, lemon juice, and two tablespoons of cake mix are well combined. Then, layer the mixture on the bottom of an 8×11 inch baking dish.
- Layer the cake mix. Spread the cake (or muffin) mix on top of the fruit layer, and be sure to cover all corners evenly! Add thinly sliced lemons and butter on top making sure the cake mix is covered with enough butter to bake evenly. See photos for reference.
- Bake for 40-45 minutes. Place the baking dish in the oven, and make sure to rotate it halfway through baking. Let it cook until the top layer is golden brown.
- Let cool, and serve! Once completely cooled, add any toppings you wish and enjoy.
Cooking Tips and Ingredient Substitutions
- Use tin foil to continue baking: If after 45 minutes of baking, your lemon blueberry cake still has an underbaked center, cover it with foil, and bake it for an additional 5-10 minutes. This will ensure the center bakes without burning the rest of the cake!
- Add more butter: If you’re a crispy edge kind of person, add an additional tablespoon of butter to the top of your cake before baking. Make sure to place the extra butter at the edges of your pan, covering the mix on every corner.
- Substitute cake pans: If you don’t have a 9×11 inch pan, don’t panic. Instead, use a 9-inch cake or pie dish. Or, opt for a 9×13 inch dish. However, be aware that if you choose the latter option, your cake won’t be quite as thick. Although, it will still taste amazing.
Serving Suggestions
This recipe is incredible all on its own. However, if you’re looking to spruce it up even more, feel free to include some of the toppings below. Or, get creative and add your own! If you do decide to make this recipe, I’d love it if you let me know how you chose to serve it in the comments below.
- Ice cream: Of course, if you are lactose-intolerant, opt for dairy-free varieties. While vanilla is my go-to option, it can be fun to experiment with different flavor combinations! I’ve got a few homemade ice cream recipes with dairy free option as well!
- Yogurt: Have fun trying out different yogurt flavors and add-ins.
- Coconut whip: A dairy-free alternative to cool whip, the fruity flavor of coconut whip works incredibly well in combination with the lemon and blueberries in this recipe.
More of Our Favorite
Lemon Dessert Recipes
Lemon Blueberry Cake (Gluten Free Dump Cake Recipe)
- Total Time: 55 minutes
- Yield: 8 to 10 servings 1x
- Diet: Gluten Free
Description
Lemon Blueberry Cake is the perfect dessert for spring! With both gluten-free and refined sugar-free options and made with just five ingredients, this is the perfect recipe to fit all your baking needs.
Ingredients
Note – The fresh fruit mixture (lemon and blueberry) is counted as one fruit ingredient.
- 4 cups blueberries (fresh or frozen)
- 1 ¼ cups unsweetened shredded coconut
- ⅓ cup maple syrup
- 2 Tablespoon lemon juice
- 15 ounce cake gluten free cake mix (equivalent to 400 – 425 grams)
- 8 – 10 Tablespoon sliced unsalted butter, more as needed (Use plant-based butter for dairy free/vegan option).
- Lemon slices for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Toss the blueberries with unsweetened coconut, maple syrup, lemon juice, and 2 tablespoons of the cake mix. Layer mixture on the bottom of an 8×11-inch baking dish or 9-inch cake/pie dish. A 9×13-inch dish may be used, but the cake will not be as thick.
- Spread the remaining cake mix over the blueberries/coconut mixture. Make sure to spread evenly into all corners.
- Place thinly sliced lemon on top, followed by sliced butter. Add extra butter in the corners, if needed. Make sure the cake mix is covered with enough butter to bake evenly (see notes and photos).
- Place baking dish in preheated oven for 40-45 minutes, rotating halfway, until top layer is golden brown. If center of the cake is still under-baked after 45 minutes, cover with foil and bake an additional 5-10 minutes.
- Let cake cool before serving with dairy-free ice cream, yogurt, coconut whip, or on it’s own.
Notes
- You can easily omit the lemon or swap out the blueberry for another type of berry!
- Tip – Add more butter around the corners of the pan to ensure the mix melts evenly with the batter. This also creates crispier edges. Substitute plant-based butter if preferred.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 29.8 g
- Sodium: 175 mg
- Fat: 14.4 g
- Saturated Fat: 10.3 g
- Carbohydrates: 52.5 g
- Fiber: 3.2 g
- Protein: 1 g
- Cholesterol: 24.4 mg
Turned out great! Thank you for all your hard work in sharing your recipe! I used monkfruit instead of maple syrup and extra lemon juice. Just threw it all in without mixing or measuring properly. Did a half batch (weighed 1/2 of the cake mix) and used an 8×8 glass pan. Afraid this won’t last past tomorrow!
Oh I love the lower sugar option. Glad it worked out Katie! Thank you for taking the time to review it too.
Can the shredded coconuts be omitted(I am allergic)? If so what options do I have?
I haven’t tried it but I think you could try desiccated nuts or even shredded white chocolate
This is such a gorgeous and delicious gluten-free cake!! I loved it!
So glad!
I knew I was going to love this when I saw blueberries and lemon! This is so delicious!
Let me know if you try it!