Blueberry Dump Cake
Blueberry Dump Cake is one of the simplest desserts you can make. Just layer the ingredients in a pan, no stirring required, and bake until the top is golden and the filling is bubbling. It isn’t easier, or tastier, than this!
Blueberry Dump Cake is my go-to for casual get-togethers, quiet evenings at home, or when you need a quick dessert without much prep. You can use canned pie filling or cook down fresh or frozen berries for the base. Either way, you end up with soft, jammy blueberries under a buttery, crisp topping.
I usually use frozen blueberries for convenience, but fresh ones work just as well. Serve it warm, and it’s even better with a scoop of vanilla ice cream.
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Ingredients
For the Dump Cake:
- Blueberries – Fresh or frozen blueberries will work well in this recipe.
- Granulated sugar
- Cornstarch
- Lemon juice – Use fresh lemons.
- Yellow cake mix – Any boxed cake mix will work. You can also use white cake mix.
- Unsalted butter
- Ground cinnamon
How To Make Blueberry Dump Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Set your oven to 350°F and lightly butter a 9×13-inch baking dish using 2 tablespoons of butter. A ceramic or glass baking pan works well since it heats evenly and is nice for serving.
If you’re working with fresh or frozen blueberries, combine them in a saucepan with the sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until the mixture thickens and turns glossy—this usually takes about 5 to 7 minutes. Let it cool slightly, then spread the berry mixture in your prepared dish.
Evenly scatter the dry yellow cake mix over the berries—don’t mix it in. You want it to stay on top.
Next, arrange the thinly sliced butter across the cake mix, covering it as evenly as you can. A wire butter slicer helps keep the slices uniform so everything bakes evenly. Sprinkle a bit of ground cinnamon on top.
Bake for 35 to 40 minutes until the top is golden and the blueberry layer is bubbling. Let it sit for 10 minutes before serving.
Enjoy it warm on its own or with whipped cream or vanilla ice cream.
Chef Jenn’s Tips
- Thinly sliced butter helps it melt evenly and coat the cake mix properly.
- Taste fresh berries if using, and adjust the sugar depending on their sweetness.
- Yellow cake mix is great, but white or butter-flavored mixes also work well.
Recommended
Make It a Meal
Pairs well with grilled meals or BBQ. Great for summer get-togethers or a relaxed weekend dessert. Try it with lemonade or iced coffee.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. To freeze, wrap it tightly in foil and place in a freezer-safe container for up to 2 months.
Blueberry Dump Cake
Ingredients
- 6 cups blueberries frozen
- ½ cup granulated sugar
- 2 tablespoons corn starch
- 2 tablespoons lemon juice
- 15.25 ounces yellow cake mix
- ¾ cup unsalted butter cut into ⅛-inch-thick slices
- 2 tablespoons unsalted butter cut into ⅛-inch-thick slices
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish using 2 tablespoons of the butter.
- Mix together the blueberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over low heat for about 8 minutes, stirring occasionally, until the mixture thickens and starts to bubble.
- Pour the blueberry mixture into the prepared baking dish, spreading it out in an even layer.
- Evenly sprinkle the dry cake mix right on top of the fruit mixture—don’t stir. Arrange the butter slices over the cake mix, spacing them out to cover as much surface as possible. Finish with a light dusting of ground cinnamon.
- Place the dish in the oven and bake for 35–40 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let it cool for about 10 minutes before serving. Best enjoyed warm, especially with a scoop of vanilla ice cream.
Notes
Chef Jenn’s Tips
- Thinly sliced butter helps it melt evenly and coat the cake mix properly.
- Taste fresh berries if using, and adjust the sugar depending on their sweetness.
- Yellow cake mix is great, but white or butter-flavored mixes also work well.
