4-Ingredient Lemon Blueberry Dump Cake (Baked in 2 Glass Casserole Dishes)

Here’s a simple, foolproof 4-ingredient Lemon Blueberry Dump Cake — perfect for baking in two glass casserole dishes 🍋🫐

🍰 4-Ingredient Lemon Blueberry Dump Cake

(Makes 2 small casseroles)

🧾 Ingredients

• 2 cans (21 oz each) blueberry pie filling

• 2 boxes lemon cake mix

• 1½ cups unsalted butter, melted
  (¾ cup per dish)

That’s it — no eggs, no mixing bowls!

🔪 Instructions

1. Preheat oven to 350°F (175°C).
   Lightly grease two glass casserole dishes (8×8 or similar).

2. Divide blueberry filling evenly between the two dishes. Spread gently.

3. Sprinkle dry lemon cake mix evenly over the blueberries
   (1 box per dish). Do not stir.

4. Drizzle melted butter evenly over the cake mix, covering as much surface as possible.

5. Bake uncovered for 45–50 minutes, until the top is golden and bubbly.

6. Let cool 10–15 minutes before serving.

🍦 Optional (Still Easy!)

• Serve warm with vanilla ice cream or whipped cream

• Add fresh lemon zest on top after baking

• Sprinkle sliced almonds before baking for crunch

⚠️ Tips for Glass Dishes

• Place dishes on a baking sheet to prevent spills

• If the top browns too fast, loosely tent with foil

• Let glass cool slightly before moving to avoid cracking

If you’d like, I can also:

• Convert this to fresh blueberries

• Make it less sweet

• Adapt it for one large dish or air fryer