Description
This blueberry dump cake combines juicy, sweet-tart blueberries with a buttery yellow cake topping. It’s incredibly simple to make with minimal prep—just “dump,” bake, and enjoy. A cozy, crowd-pleasing dessert that pairs beautifully with a scoop of vanilla ice cream or whipped cream.
Ingredients
🛒 Ingredients:
- 4 cups fresh blueberries (or 2 cans blueberry pie filling)
- ½ cup granulated sugar (adjust if using very sweet berries or pie filling)
- 1 tablespoon cornstarch (for thickening, skip if using pie filling)
- 1 box yellow cake mix (about 15 oz)
- ½ cup (1 stick) unsalted butter, melted (or sliced into thin pats)
- 1 teaspoon lemon zest (optional, adds brightness)
- ½ teaspoon ground cinnamon (optional, for warmth)
Optional Toppings:
- Vanilla ice cream
- Whipped cream
- Fresh mint sprigs
Instructions
👩🍳 Instructions
Preheat oven to 350°F (175°C).
Prepare pan: Lightly grease a 9×13-inch baking dish.
Add filling: Spread the blueberry pie filling evenly across the bottom of the dish.
Add cake mix: Sprinkle the dry yellow cake mix evenly over the filling (don’t stir).
Add butter: Drizzle melted butter over the cake mix, covering as much as possible.
Tip: You can slice cold butter thinly and place it over the cake mix instead of melting.
Optional: Sprinkle nuts on top for texture.
Bake for 40–45 minutes, until the top is golden brown and bubbly around the edges.
Cool slightly before serving warm with ice cream or whipped cream. 😋
Notes
💡 Tips
- For extra flavor, add a teaspoon of cinnamon or lemon zest to the blueberry filling.
- You can also mix in fresh blueberries with the pie filling for a fresher taste.
- Leftovers keep well in the fridge for up to 4 days—just reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American