Who says baking a flavorful, crowd-pleasing cake requires fancy equipment or hours of effort? This Lemon Blueberry Dump Cake is proof that home baking can be both easy and spectacular: every bite bursts with tangy lemon and juicy blueberries set in a perfectly moist, golden crumb. Whether you have just an OTG oven and a basic whisk or more advanced tools, you’ll get a bakery-style result, light, aromatic, and just the right level of sweetness. Pro tip: For a bright, tender crumb, use fresh lemon zest and evenly distributed blueberries; gentle layering is the secret for fruit pockets in each slice.
Why This Recipe Works
This “dump cake” method is engineered for minimal fuss but maximal flavor and structure. Here’s why:
- Fat Choice: Using neutral oil (not butter) helps the crumb stay soft for days, even if chilled, as oil doesn’t solidify like butter does.
- Acid + Leavening: Lemon juice and zest provide both fresh flavor and acidity, activating baking powder for taller, fluffier slices.
- Simple Assembly: There’s no creaming or sophisticated folding. Ingredients layer and mingle as they bake, delivering natural marbling from the fruits.
Room-temperature wet ingredients ensure even mixing—cold eggs or milk can seize the batter, leading to tunneling. Blueberries, especially, release moisture as they bake, so choosing the right ratio means you get moist pockets without causing gummy zones.
Ingredients With Weights and Purpose
- All-purpose flour — 185g (1.5 cups) — Structure; tested with Aashirvaad and Pillsbury for consistent crumbing.
- Baking powder — 2 tsp (8g) — Lift and airiness.
- Fine sea salt — 1/2 tsp (2g) — Balances sweetness and enhances blueberry flavor.
- Caster sugar — 120g (2/3 cup) — Sweetness without graininess; use Maharaja or Trust if available.
- Lemon zest — from 2 lemons (1 tbsp/6g) — Essential bright flavor.
- Lemon juice — 3 tbsp (45ml) — Tang and acid; Indian lemons like Kagzi for best aroma.
- Neutral oil (sunflower/canola) — 80ml (1/3 cup) — Moisture and softness.
- Whole milk — 130ml (1/2 cup + 1 tbsp) — Hydration and richness.
- Vanilla extract — 1 tsp (5ml) — A round, bakery-fresh note.
- Blueberries (fresh or frozen) — 200g (1.5 cups) — Juicy pockets; Tesco, Driscoll’s, or local market.
- Optional: Cornflour — 1 tbsp (8g) — For coating berries, minimizes sinking.
Equipment
Required
- 8×8-inch (20×20 cm) square pan (or 9-inch round; greased and lined)
- Whisk or spatula
- Metric scale
- OTG/oven (preheat to 180°C/350°F)
- Measuring cups/spoons
Nice-to-Have
- Parchment paper squares for lining
- Sieve for flour and baking powder
- Offset spatula for leveling batter
- Digital thermometer (internal temp check)
Step-by-Step Instructions With Timing and Visual Cues
Step 1: Prep the pan and ingredients.
Line and lightly grease your pan. Sift flour, baking powder, and salt; set aside.
Visual Cue: Dry ingredients should look fine and fluffy—no lumps.
Step 2: Mix wet ingredients.
Combine sugar, lemon zest, lemon juice, oil, milk, and vanilla in a bowl. Whisk until glossy and the sugar dissolves (1–2 mins at room temp).
Visual Cue: Mixture should smell citrusy and look pale, syrupy, and slightly thick.
Step 3: Combine wet and dry.
Add the dry mix into wet ingredients; whisk until no dry streaks remain (about 30–60 seconds).
Visual Cue: Batter is smooth, flows off whisk in a “ribbon” that sits atop for 5 seconds before melting in.
Step 4: Layer fruit and batter.
Pour half the batter into your pan, scatter half the blueberries (dust with cornflour if desired), then top with remaining batter and rest of berries.
Visual Cue: Berries peek through the top and sink gently as baking progresses.
Step 5: Bake.
Oven rack: Middle position. Bake at 180°C (350°F) for 30–35 minutes. Rotate pan at 22-minute mark for even color.
Visual Cue: Edges are crisp and golden; top springs back. Skewer in center should have a few moist crumbs, not wet batter. Internal temp 98°C (208°F) if using thermometer.
Step 6: Cool and unmold.
Let cool for 15 minutes before unmolding for cleaner slices.
Visual Cue: Crumb is moist, not gummy; fruit pockets look jammy and vibrant.
Troubleshooting: Common Failures and Fixes
| Problem | Likely Cause | Fix Next Time |
|---|---|---|
| Cake sinks after baking | Underbaked center, too much fruit | Test doneness earlier; use cornflour on berries, check internal temp before removing |
| Dry/tough crumb | Overmixing, flour type | Mix just until combined; test flour brands for protein content |
| Gummy zones | Too many berries, fruit not coated | Toss berries in cornflour, reduce quantity slightly |
| Cracked top | Oven too hot, pan too dark | Use lighter-colored pan; check oven calibration; tent with foil last 10 min |
| Bitter taste | Excess zest or baking powder | Use only zest (no pith); accurately measure leavening |
| Collapsed whipped cream | Overmixing, warm kitchen | Chill beaters/bowl, use powdered sugar for stabilizing |
| Sinking fruit | Heavy berries, no coating | Use cornflour or plain flour to dust berries |
| Tunneling crumb | Overbeating after flour added | Hand mix gently; batter should blend, not whip |
Substitutions and Variations
Egg-free: This recipe is naturally eggless; no swaps needed.
Dairy-free: Use oat or almond milk (same amount); add 1 tsp lemon juice to plant milk to “sour” it first for better rise.
Gluten-free: Use a 1:1 gluten-free flour (Bob’s Red Mill or Dr. Schär); add 1/4 tsp xanthan gum for structure.
Flavor swaps:
- Lime or orange zest for different citrus acidity.
- Add 1/2 tsp cardamom or cinnamon to batter for warmth.
- Swap blueberries for raspberries, chopped strawberries, or diced mango (reduce quantity by 20g as mango is wetter).
Scaling Table:
| Pan Size/Batch | Flour (g) | Sugar (g) | Milk (ml) | Blueberries (g) |
|---|---|---|---|---|
| 6-inch round | 125 | 80 | 85 | 120 |
| 8-inch square | 185 | 120 | 130 | 200 |
| 24 cupcakes | 220 | 145 | 160 | 260 |
Storage, Make‑Ahead, and Freezing
- Counter: Airtight container, 2 days (moist, but berries soften more).
- Fridge: Up to 4 days; bring to room temp before serving for fluffier texture.
- Freezer: Slice and wrap individually, freeze up to 2 months; thaw in fridge overnight.
- Re‑crisping: Warm slices in OTG or oven (180°C/350°F) for 5–7 minutes; do not microwave—makes crumb spongy.
- What not to freeze: Whipped cream topping; fresh fruit. Freeze only the cake base.
Serving Suggestions and Pairing Ideas
Enjoy as-is with tea or coffee, or pair with:
- Lemon glaze (icing sugar + lemon juice)
- Lightly sweetened whipped cream (stabilized with cornstarch)
- Vanilla custard for a richer dessert
- Yogurt or crème fraîche for breakfast twist; balances sweetness and acid.
- Fresh blueberries or a spoonful of blueberry compote for extra punch.
Frequently Asked Questions
Can I replace blueberries with other fruit?
Yes, but adjust fruit quantity if choosing mango or peaches (reduce by 10–20g to prevent gumminess). Toss fruit with cornflour for even baking.
How to prevent sinking fruit?
Dusting with cornflour and pouring batter in layers (fruit in the middle/top) helps. Denser batter also supports fruit.
How do I double or halve the recipe?
Use the scaling table above; bake time increases by ~10 min for doubled batches, less for cupcakes.
Best oil/sugar/flour type?
Neutral oil keeps crumb tender and moist. Use fine caster sugar for fast dissolving, and “Maida” or low‑protein flour for soft crumb.
Can I bake this in an air fryer/OTG?
Yes! Bake at 170°C for ~25 minutes in a deep-bottom air fryer pan; cover lightly if browning too quickly. An OTG works perfectly—middle rack, same timing as above.
Notes From My Kitchen (First-Hand Testing Log)
Batch 1: Used frozen blueberries straight from freezer—juice pooled at bottom; crumb slightly gummy.
Action: Toss berries in cornflour next time.
Batch 2: Swapped half oil for melted butter—got more browning but less moisture next day.
Action: Stick to all oil for softness.
Batch 3: Halved sugar (60g) for “breakfast cake”—tangier, less sweet but still fluffy.
Action: Works well for low-sugar diet.
Batch 4: Final method: Fresh berries tossed in cornflour, all oil, full sugar. Best result—tender crumb, evenly baked, moist pockets, great day-old texture.
Chosen for main recipe.
Tip: Grease and line pan for easiest release—cake is tender!
Nutrition and Disclaimer
Approximate per-serving nutrition (1/9th = 85g):
Energy: 180 kcal; Fat: 7g; Carbs: 28g; Protein: 3g.
Values are estimates; adjust for brand, pan size, and portion. Always follow food‑safety best practices—wash berries, keep raw batter away from ready-to-eat items, bake to recommended internal temperature, and store leftovers promptly.
Lemon Blueberry Dump Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy9
servings15
minutes35
minutes300
kcal1
hourA moist, tangy lemon cake studded with juicy blueberries—made in one bowl with no mixer required. This easy dump cake delivers bakery-quality results with minimal effort, perfect for home bakers using basic equipment like an OTG oven.
Ingredients
Dry Ingredients
185g (1½ cups) all-purpose flour (maida)
8g (2 tsp) baking powder
2g (½ tsp) fine sea salt
- Wet Ingredients
120g (⅔ cup) caster sugar
6g (1 tbsp) fresh lemon zest (from 2 lemons)
45ml (3 tbsp) fresh lemon juice
80ml (⅓ cup) neutral oil (sunflower or canola)
130ml (½ cup + 1 tbsp) whole milk, at room temperature
5ml (1 tsp) vanilla extract
- Fruit
200g (1½ cups) fresh or frozen blueberries
8g (1 tbsp) cornflour (optional, for coating berries)
Directions
- Step 1: Prep (5 minutes)
Preheat oven to 180°C (350°F). Position rack in the middle.
Grease and line an 8×8-inch square pan with parchment paper.
Sift flour, baking powder, and salt into a bowl. Set aside. - Step 2: Mix Wet Ingredients (2 minutes)
In a large bowl, combine sugar, lemon zest, lemon juice, oil, milk, and vanilla.
Whisk vigorously for 1-2 minutes until sugar dissolves and mixture is glossy and pale.
Visual Cue: Mixture should be syrupy, fragrant, and pale yellow with visible lemon zest flecks. - Step 3: Combine Wet & Dry (1 minute)
Add dry ingredients to wet mixture.
Whisk gently until just combined—no dry streaks, about 30-60 seconds. Do not overmix.
Visual Cue: Batter should be smooth, flow in a “ribbon” off the whisk, and sit on the surface for 5 seconds before sinking. - Step 4: Layer Fruit (2 minutes)
(Optional) Toss blueberries with 1 tbsp cornflour to prevent sinking.
Pour half the batter into prepared pan.
Scatter half the blueberries over batter.
Pour remaining batter on top, then distribute remaining blueberries.
Visual Cue: Berries should peek through the top layer; they’ll sink slightly during baking. - Step 5: Bake (30-35 minutes)
Bake for 30-35 minutes. Rotate pan at 22-minute mark for even browning.
Test doneness: Edges should be golden and crisp; toothpick inserted in center should have a few moist crumbs (not wet batter). Internal temperature: 98°C (208°F).
Visual Cue: Top springs back when lightly pressed; blueberry pockets look jammy. - Step 6: Cool & Serve (15 minutes)
Cool in pan for 15 minutes before unmolding for cleaner slices.
Serve warm or at room temperature.
Notes
- Nutrition Information (Per Slice)
Based on 9 equal slices
Calories
Fat
Carbohydrates
Protein
Fiber
Sugar
180 kcal
7g
28g
3g
1g
16g - Storage
Counter: Airtight container, 2 days
Refrigerator: Up to 4 days; bring to room temp before serving
Freezer: Wrap slices individually, freeze up to 2 months; thaw in fridge overnight - Tips for Success
Room temperature ingredients: Ensures smooth mixing and even rise
Don’t skip cornflour: Prevents berries from sinking to bottom
Gentle mixing: Overmixing creates tough, tunneled crumb
Test early: Start checking doneness at 28 minutes to avoid dryness - Serving Suggestions
Dust with icing sugar
Drizzle with lemon glaze (icing sugar + lemon juice)
Top with stabilized whipped cream
Serve with vanilla custard or crème fraîche
Pair with fresh blueberries or blueberry compote
