Wondermom » Recipes » Slow Cooker » Crockpot Blueberry Lemon Dump Cake

Crockpot Blueberry Lemon Dump Cake

Disclosure: This post may include affiliate links. As an affiliate, I earn from qualifying purchases.

Indulge in the lusciousness of crockpot Blueberry Lemon Dump Cake, a heavenly dessert that combines satisfying blueberry pie filling and lemon-infused cake mix.

Blueberry Lemon Dump Cake on a serving plate with Slow cooker, blueberries, forks on the side.

With its refreshing flavor, this simple dump cake recipe is undoubtedly one of the best desserts you can bring to summer potlucks. 

Anyone who loves delicacies like fresh blueberry pies and blueberry white chocolate cookies will undoubtedly relish this dump cake! Enjoy this treat with a big scoop of ice cream for extra sweetness and creaminess!

Desserts that combine blueberries and lemons are always a hit, so let’s get baking! 

Jump to:

What’s the most common mistake people make when cooking dump cake?

Although you’re required to mix the cake batter when making a traditional cake, you should never mix a dump cake. 

That’s because doing so will prevent your blueberry lemon dump cake from being crumbly on the outside and gooey on the inside, which is the desired texture that you can easily achieve if you layer the ingredients.


Enter your email below and I’ll send it straight to your inbox.

Save the Recipe

❤️ Why You’ll Love This Recipe

Aside from its bursting flavors, there are still more reasons to enjoy making this dump cake. 

  • It’s effortlessly elegant. This recipe is just a 3-ingredient dessert that doesn’t require much effort. Simply dump the ingredients and bake, and you’ll have an eye-pleasing treat right out of the oven.
  • It is very versatile and adaptable. This dump cake pairs well with other treats, but can also be served as a standalone dessert, depending on the occasion and your serving preferences. 
  • A lemon blueberry dump cake is a crowd-pleasing delight. From dessert connoisseurs to picky eaters, no one can resist this dump cake’s sweet and zesty goodness. 

If you love dump cake recipes, don’t miss out on trying this good-old hot cocoa chocolate dump cake as well.

🥘 Ingredients

Blueberry Lemon Dump Cake ingredients.

This easy dump cake recipe can be synonymous with the word simple since you’ll only need three ingredients. The best part? You might already have most of these in your pantry. 

  • Lemon cake mix: This will serve as the base of the dump cake with its soft and moist texture. The lemon cake mix will also give the cake that rich and tangy lemon taste, which makes it seem as if there’s a real zest of lemon in the recipe. 
  • Blueberry pie filling: This ingredient will provide that burst of sweetness and juicy blueberry flavor to the dump cake. 
  • Butter: The slices of melted butter on top of the cake mix will add moisture and richness to the cake’s flavor.

See recipe card for quantities.

🔀 Substitutions

Lemon cake mix: When you’re out of lemon cake mix and can’t find it anywhere, you can use yellow cake mix as a substitute. Just add fresh lemon zest to the batter before you assemble the ingredients.

Blueberry pie filling: You can use fresh blueberries or frozen blueberries as alternatives to the blueberry pie filling. Just add some sugar and lemon juice to taste to mimic the flavor.

🌈 Variations / Options / Add-Ins

Here are some exciting substitutions and variations of the Crockpot Lemon Blueberry Dump Cake that might cater to your personal preferences. 

  • Vegan Version: If you want a vegan adaptation of this dessert, you can use a vegan cake mix with grated lemon zest and opt for a vegan-friendly blueberry pie filling. Moreover, you can use plant-based butter, like coconut butter.
  • Nutty-Crunch: Adding chopped nuts to the dump cake before cooking will provide a nutty flavor that compliments the blueberry lemon combo, and will also add a crunchy texture to the dump cake.
  • Extra Crumbly Topping: Mix flour, sugar, and melted butter together to create a streusel that can serve as a crumbly topping for the dump cake. For that added flavor and texture, sprinkle the streusel on top of the dump cake before cooking it.

A breakfast-friendly alternative to this dump cake recipe is this Lemon Ricotta Waffles with Mascarpone and Blueberries.

🥄 Equipment Needed / Helpful Tools

You’ll need these tools to make this super easy dessert cooked to perfection. 

  • Crockpot: A crockpot is a must when you’re going to make this recipe. It will serve as the cooking vessel and is essential for slow cooking to achieve the desired texture and flavor of the dump cake.
  • Non-stick cooking spray: To prevent the dump cake from sticking to the crockpot, use a non-stick cooking spray before dumping the ingredients in the crockpot. You can also use butter or oil as alternatives.
  • Cooking timer: To ensure the dump cake is cooked perfectly, you’ll need to set a timer.

🔪 How to Make Crockpot Blueberry Lemon Dump Cake

Now that you have all the necessary ingredients and tools, you can go ahead and make Blueberry Lemon Dump Cake from scratch. This dessert will probably be one of the easiest treats you will ever make!

Step 1: Prepare the crockpot using a non-stick cooking spray

Before anything else, you should spray the crockpot with cooking spray to avoid the dump cake from sticking and for easy cleanup.

Non-stick cooking spray is being sprayed onto the crockpot.

Step 2: Dump the blueberry pie filling

Open the cans of blueberry pie filling and simply dump them at the bottom of the crockpot.

The blueberry pie filling is added to the slow cooker.

Step 3: Pour the lemon cake mix

After dumping the blueberry pie filling, pour the box of cake mix into the crockpot, and spread the cake mix evenly.

The cake mix is added to the slow cooker.

Step 4: Add butter at the top

Cut ten slices of butter, place them spaced out at the top of the cake mix, and cover as much surface area as possible.

The butter is added to the slow cooker.

Step 5: Start cooking and wait

Cook cake in the crockpot on high for 3 hours or on low for 5-6 hours. Both will work just as fine, so choose the cooking method that’s convenient for you.

Blueberry Lemon Dump Cake on a serving plate with Slow cooker, blueberries, forks on the side.

🍽️ Serving Suggestions

I love pairing this indulgent lemon blueberry dump cake with a refreshing mixed berry salad and creamy vanilla yogurt, striking a perfect balance between guilty-pleasure desserts and guilt-free snacks.

Blueberry Lemon Dump Cake on a serving plate with Slow cooker, blueberries, forks on the side.

❓ Recipe FAQs

How can I store leftovers?

You can store your leftover Crockpot Blueberry Lemon Dump Cake in an airtight container in the fridge. This helps prolong the dessert’s shelf life and keeps it fresh for up to four days. Once you’re ready to dig at it again, reheat the dump cake in the microwave until it’s warm, or enjoy it cold.

What is the desired consistency of this cake recipe?

Crockpot Blueberry Lemon Dump Cake should have a moist and gooey consistency. Note that layering the ingredients is the only way for you to achieve this delicious consistency. So make sure not to mix the layers when baking this dessert.

How do you check your Crockpot Blueberry Lemon Dump Cake if it’s undercooked?

The best way to check whether your Dump Cake is undercooked is to simply insert a toothpick in the center of your cake. If your toothpick comes out clean and you don’t see anything that comes with it, then it’s ready to serve.

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.


Enter your email below and I’ll send it straight to your inbox.

Save the Recipe

📋 Recipe

Crockpot Blueberry Lemon Dump Cake

Corinne Schmitt
Master this Blueberry Lemon Dump Cake to never miss out on having a delightful treat that needs no mixing or baking experience.
5 from 22 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 570 kcal


  • Crockpot
  • Non-stick cooking spray


  • 15.25 ounce Lemon Cake Mix 1 box
  • 42 ounces blueberry pie filling 2 – 21 ounce cans
  • 1 stick butter
  • Non-stick cooking spray


  • Coat the bottom of the crock with non-stick cooking spray.
  • Open the blueberry pie filling cans and dump them into the crock.
  • Layer the cake mix on top of the pie filling evenly.
  • Slice butter into 10 slices. Then, place them on top of the cake mix, spaced out.
  • Cook the dump cake for 3 hours on high, or 5-6 hours on low.


Calories: 570kcalCarbohydrates: 111gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 502mgPotassium: 200mgFiber: 5gSugar: 80gVitamin A: 386IUVitamin C: 1mgCalcium: 158mgIron: 2mg
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.