Ingredients
- 2 cans (21 oz) blueberry pie filling
- 1 box (15.25 oz) lemon cake mix I use lemon supreme
- 1 stick salted butter ½ cup butter, cut into about 24 pats
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
9x13 Disposable Pans This is what I used in the video because my dishwasher is broken. But I also use them all the time when taking this to a friend or dropping it off at a potluck so I don't have to worry about getting my pan back.
Pyrex 9x13 Baking Dish This is my standard go-to dish for recipes like this. This really is the perfect 9x13 for this and it has a lid so storage is a breeze!
Serving Spoons If you need a new set, check these out. They also come in RED!
Method
- Preheat the oven to 350°F.
- Spread both cans of blueberry pie filling evenly across the bottom of a 9x13 pan.
- Sprinkle the dry lemon cake mix evenly over the blueberries, spreading it into a smooth, even layer. Don't stir — you want to keep the two layers separate.
- Slice the stick of butter into about 24 thin pats and place them evenly across the top, covering as much of the cake mix as you can. Add a few extra pats to any dry-looking corners.
- Bake at 350°F for 50–60 minutes, until the top is golden and the blueberry filling is bubbling around the edges.
- Serve warm, with a scoop of vanilla ice cream.
Nutrition
Video
Notes
Those little pats of butter are what turn the dry cake mix into a golden, crackly topping, so cover as much of the surface as you can — if you spot dry corners, add a few extra pats. The cake is done when the top is golden and you can see the blueberry filling bubbling up around the edges. Leftovers keep, covered, in the refrigerator for up to 4 days; warm gently before serving.
I use a "perfectly moist lemon supreme" cake mix, but any lemon cake mix works. This is the summer cousin of my cherry dump cake — you can swap the blueberry pie filling for cherry, apple, or whatever fruit pie filling you love. It's best served warm with a scoop of vanilla ice cream.
