Blueberry dump cake is a quick, easy, and delicious five-ingredient cobbler made with boxed cake mix, canned blueberry pie filling, and fresh blueberries. Serve warm with vanilla ice cream for a simple, crowd-pleasing dessert.
Why Should You Make This Recipe
If you need a fast, comforting dessert that still tastes homemade, this blueberry dump cake is ideal. It combines sweet blueberry pie filling, optional fresh berries and lemon for brightness, and a buttery cake-mix topping that bakes into a crisp, golden crust. It’s perfect for last-minute gatherings, casual weeknight treats, or any time you want a reliably delicious dessert without a lot of fuss.
- Fast and convenient. The recipe requires minimal prep and only a few pantry staples plus fresh berries.
- Simple assembly. There’s no mixing required — just layer the ingredients and bake.
- Great flavor and texture. The sweet-tart blueberry filling with a buttery cake topping is irresistible, especially when served warm with ice cream or whipped cream.
Ingredients
This easy blueberry dump cake uses a short list of ingredients and comes together in minutes.
Gather canned blueberry pie filling, fresh blueberries, yellow cake mix, lemon juice (optional), cold sliced butter and melted butter.
Substitutions
Here are a few simple substitutions to adapt the recipe to what you have on hand:
- Pie filling: Any blueberry pie filling works; choose your favorite brand or style.
- Blueberries: Fresh or frozen blueberries are fine — no need to thaw frozen berries before baking.
- Citrus: Lemon juice and zest brighten the filling; you can substitute lime or omit citrus altogether.
- Boxed cake mix: Yellow cake mix provides color and flavor contrast, but vanilla or white cake mix will also work.
- Butter: Use salted or unsalted butter as preferred. Combining sliced cold butter with some melted butter helps ensure even coverage of the dry cake mix.
Variations
- Fresh Blueberry Dump Cake: Combine 4 cups fresh blueberries with 1/2 cup (100 g) sugar, 1 teaspoon cinnamon, and 1 tablespoon (15 ml) lemon juice to replace the canned pie filling plus 1 cup of fresh berries. Top with cake mix and butter as directed and bake 45–55 minutes.
- Cream Cheese Blueberry Dump Cake: Beat 8 oz (226 g) softened cream cheese with 1/4 cup (50 g) sugar. Drop spoonfuls of the cream cheese over the blueberry filling, gently swirl if desired, then top with cake mix and butter before baking.
How To Make
Follow these easy steps to make the blueberry dump cake.
- Prep: Preheat the oven to 350°F (177°C). Lightly grease an 11 x 7-inch or 9 x 13-inch baking dish with about 1 tablespoon of butter.
- Assemble the filling: Spread two 21 oz. cans of blueberry pie filling evenly in the dish. Scatter 1 cup of fresh blueberries over the filling and drizzle with 1 tablespoon lemon juice, if using.
- Top with cake mix and butter: Sprinkle one 15.25 oz. yellow cake mix evenly over the filling. Cover the cake mix with thin slices of cold butter, trying to cover as much as possible. Melt the remaining 1/2 cup (113 g) butter and drizzle it over any uncovered dry spots. Scatter the remaining 1 cup fresh blueberries on top and, if desired, sprinkle a little granulated sugar.
- Bake: Bake 45–55 minutes, until the top is golden brown and the filling is bubbling around the edges. Let the dessert cool for 20–30 minutes to allow the filling to thicken, then scoop and serve with ice cream or whipped cream.
How To Freeze and Store and Serve
- Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze: After baking and completely cooling, wrap the dish tightly with plastic wrap and aluminum foil. Freeze up to 2 months.
- Thaw and reheat: Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for about 15 minutes or until warmed through.
- Serve: Serve warm with a scoop of cold vanilla ice cream or a dollop of freshly whipped cream. The cake is also tasty served chilled.
M’s Expert Tips
- Grease well: Butter the bottom and sides of the baking dish to prevent sticking.
- Add extra berries: Adding one or two extra cups of fresh, frozen, or canned blueberries boosts flavor and texture.
- Brighten the flavor: A little lemon juice and zest pairs beautifully with blueberries and buttery topping.
- Even butter coverage: Use a combination of thin cold butter slices and melted butter to avoid dry cake-mix pockets.
- Let it rest: Allow 20–30 minutes of cooling so the filling sets slightly before serving.
FAQs
Don’t mix the layers. The classic dump cake relies on layering the filling, dry cake mix, and butter so the cake topping bakes into a crisp crust while the filling bubbles beneath.
Yes. Add frozen blueberries directly; there’s no need to thaw them first.
The name comes from the simple method: you literally “dump” pie filling or fruit into a dish, sprinkle dry cake mix on top, and add butter before baking.
The top should be golden brown and the filling should be bubbling around the edges. Baking typically takes around 45 minutes.
Either. It’s best warm with ice cream, but it’s also enjoyable at room temperature or chilled.
More Blueberry Recipes to Try
- Blueberry Biscuits
- Blueberry Turnovers
- Lemon Blueberry Cookies
- Lemon Blueberry Scones
- Blueberry Ricotta Cake
- Blueberry Bread Pudding
If you try this Blueberry Dump Cake recipe, please rate it and leave a comment so others can find it helpful. Tag @olivesnthyme on Instagram if you share your bake.
Blueberry Dump Cake Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
Ingredients
- 2 21 oz. cans blueberry pie filling
- 2 cups fresh blueberries, divided
- 1 tablespoon fresh lemon juice (optional)
- 1 15.25 oz. yellow cake mix
- ½ cup (113 g) cold sliced butter
- ½ cup (113 g) melted butter
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease an 11 x 7 or 9 x 13 inch baking dish with 1 tablespoon of butter.
- Spread the canned blueberry pie filling evenly in the dish. Top with 1 cup fresh blueberries and lemon juice, if using.
- Sprinkle the cake mix evenly over the filling. Cover the cake mix with cold butter slices, then drizzle the melted butter over any uncovered dry spots. Scatter the remaining 1 cup blueberries on top and optionally sprinkle a little sugar.
- Bake 45–55 minutes until the top is golden brown and the filling is bubbling. Cool 20–30 minutes before serving with ice cream.
Notes
See the Variations section to make this recipe using all fresh blueberries.
Tag @olivesnthyme on Instagram