My aunt makes this for Easter potluck every single year, and it vanishes in seconds using just 3 ingredients.

This oven baked 3-ingredients lemon blueberry dump cake is the kind of no-fuss dessert my aunt brings to our Easter potluck every single year, and it truly disappears in seconds. It’s a classic Midwestern church-basement style recipe: you dump everything into a disposable aluminum foil pan, slide it into the oven, and out comes a bubbling blueberry filling under a golden, buttery lemon cake crust. It’s perfect when you’re short on time, feeding a crowd, or just want something warm and cozy without a lot of dishes or fancy steps.

Serve this lemon blueberry dump cake warm right out of the disposable foil pan, scooped into bowls so you catch both the saucy blueberries and the crisp, buttery cake topping. A scoop of vanilla ice cream or a dollop of whipped cream melts into all the nooks and crannies and makes it feel extra special. It pairs nicely with a simple ham or roast chicken dinner, or as part of a dessert table with coffee and iced tea at family gatherings, potlucks, or Sunday suppers.

Servings: 8-10

2 cans (21 ounces each) blueberry pie filling

Preheat your oven to 350°F (175°C). Set a disposable 9x13-inch aluminum foil baking pan on a sturdy baking sheet for easier handling.

Open the cans of blueberry pie filling and dump them into the foil pan. Use a spoon or spatula to spread the filling into an even layer, making sure it reaches all the corners.

Sprinkle the dry lemon cake mix evenly over the blueberry pie filling. Do not stir. Gently shake the pan or tap it on the counter so the cake mix settles into a flat layer.

Slowly drizzle the melted butter evenly over the dry cake mix, trying to cover as much of the surface as you can. It’s fine if a few dry spots remain; they’ll bake up into a nice, slightly crunchy topping.

Place the pan (on the baking sheet) into the preheated oven and bake for 40–50 minutes, or until the top is golden brown and the blueberry filling is bubbling up around the edges and through a few spots in the crust.

Carefully remove the pan from the oven and let the dump cake rest for at least 10–15 minutes. This helps the filling thicken slightly while still staying warm and saucy.

Serve warm, scooping down through the golden lemon cake crust to the bubbling blueberry filling. Store any leftovers covered in the refrigerator and reheat individual portions in the microwave until just warm.

For a little extra texture, you can sprinkle 1/2 cup of chopped pecans or sliced almonds over the dry cake mix before adding the melted butter, though that would technically add a fourth ingredient. If you need to stretch it for a bigger crowd, bake two pans side by side and rotate them halfway through baking. For picky eaters who aren’t big on lemon, you can swap in a yellow or white cake mix while keeping everything else the same. If you like things a bit more tart, stir a teaspoon of fresh lemon zest into the blueberry pie filling before spreading it in the pan. To keep cleanup easy at potlucks, serve it right from the foil pan with a big spoon and stack a pile of sturdy paper bowls nearby. This recipe also works nicely with other pie fillings—cherry, mixed berry, or peach—using the same lemon cake mix and butter, so you can mix and match depending on what your family loves or what’s on sale.