If you’re looking for a dessert that hits all the right notes with minimal effort, this Blueberry Dump Cake Recipe is an absolute game-changer. Imagine bursting blueberries, a buttery golden crust, and a zesty hint of lemon all coming together in one simple, comforting dish. It’s perfect for when you want something sweet and impressive without spending hours in the kitchen. This cake is not just delicious; it’s practically foolproof and guaranteed to become a fast favorite at any gathering or a cozy night in.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface, one filled with fresh blueberries that are round and bluish-purple, and the other with cooked blueberries that are darker and glossy with a syrupy texture. To the right of these bowls sits a yellow and white box of lemon cake mix featuring a picture of a two-layer lemon cake with light yellow sponge and creamy frosting. Below the box are two pale yellow sticks of butter wrapped with blue Grade AA Butter labels. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this dish couldn’t be easier, and each one plays a crucial role in making the flavors pop. From the luscious blueberry pie filling to the rich melted butter, every component adds to the beautiful balance of sweetness, tang, and texture that makes this Blueberry Dump Cake Recipe memorable.

Blueberry pie filling: Provides a thick, luscious base packed with juicy, sweet blueberries and a hint of cinnamon or spice depending on your brand.
Lemon cake mix: Adds a bright, citrus kick and a soft, tender crumb that contrasts perfectly with the fruit.
Unsalted butter: Melting it ensures a crispy, golden crust that blankets the cake mix beautifully.
Fresh or frozen blueberries: These give an extra burst of fresh fruit flavor and flecks of vibrant color on the top.

How to Make Blueberry Dump Cake Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F. This step ensures your oven is just right to create that perfect golden crust and bubbly filling. Grease a 9 inch by 13 inch baking dish generously to prevent sticking and make cleanup easier. Trust me, that extra bit of butter or non-stick spray will save you some frustration later on.

Step 2: Layer the Blueberry Filling

Next, pour the blueberry pie filling into the baking dish. Spread it evenly because this will be the juicy, fruity heart of your dump cake. The pie filling is wonderfully thick, which helps hold everything together while baking, making each spoonful luscious and full of berry goodness.

Step 3: Sprinkle the Cake Mix

Carefully sprinkle the lemon cake mix evenly over the blueberry layer. Resist the urge to stir; the dry cake mix stays on top and bakes into a crispy, crumbly layer. This trick of layering instead of mixing keeps the texture variations distinct and delightful.

Step 4: Add the Butter

Pour the melted butter in a slow, steady stream over the cake mix. Try to cover as much of the surface as possible so that the cake bakes up moist with crispy pockets where the butter seeps down. Don’t worry if some areas aren’t fully covered—those spots will add a nice bit of contrast in texture.

Step 5: Top with Fresh Blueberries

Scatter the fresh or frozen blueberries on top. This final touch not only adds fresh bursts of flavor but also makes the cake look irresistible once out of the oven. It’s like an edible bouquet that makes you smile before the first bite.

Step 6: Bake to Perfection

Place the dish in your preheated oven and bake for 50 to 60 minutes. The cake is ready when the edges are golden brown, the filling is bubbly, and you can smell that heavenly mix of fruit and cake. Let it cool for at least 10 to 15 minutes after baking to allow the filling to set just enough for perfect slices.

How to Serve Blueberry Dump Cake Recipe

A white round plate with a thin gold rim holds a serving of blueberry cobbler that has a rough, crumbly texture with golden yellow cake and many dark purple blueberries. On top sits a scoop of creamy white ice cream with smooth ridges, slightly melting onto the cobbler. The plate is placed on a round wooden tray with a white marbled surface underneath. A silver fork rests on the edge of the plate, angled toward the top right, with a woman's hand about to pick it up. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your Blueberry Dump Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for that extra touch of indulgence. A sprinkle of powdered sugar or a few mint leaves can also add a lovely visual pop and hint of freshness.

Side Dishes

This cake pairs perfectly with light sides like a crisp green salad or even a refreshing glass of iced tea or lemonade. The sweetness of the cake balances nicely against the savory or tangy flavors of these accompaniments.

Creative Ways to Present

For a charming presentation, serve the cake in individual ramekins or mason jars topped with your garnishes. You could also layer it with yogurt or whipped cream in parfait glasses for a fancy dessert twist at parties. The Blueberry Dump Cake Recipe is flexible and looks stunning no matter how you serve it.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Dump Cake keeps beautifully covered in the refrigerator for up to four days. The flavors actually deepen a bit with time, making it a perfect make-ahead treat for busy days or unexpected guests.

Freezing

If you want to save some for later, this cake freezes wonderfully. Wrap it tightly with plastic wrap and foil or place portions in airtight containers. When you’re ready to enjoy again, thaw it overnight in the fridge for the best texture.

Reheating

To bring back that just-baked warmth, reheat individual slices in the microwave for about 30 seconds, or warm a whole dish in a 325°F oven for 15-20 minutes. Serve warm with your favorite garnish for that fresh-baked feeling every time.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Frozen blueberries work just as well as fresh ones and add a lovely juiciness. Just scatter them on top straight from the freezer; no need to thaw.

What if I don’t have lemon cake mix?

No worries! You can use yellow or white cake mix instead. The lemon adds a nice zing, but other flavors work just fine and still create an amazing dessert.

Is it necessary to use pie filling, or can I use fresh blueberries only?

The pie filling gives the cake that thick, jammy base and extra sweetness. You can try fresh blueberries only, but you might want to add a little sugar and cornstarch to create a similar consistency.

Can I double this recipe for a larger crowd?

Definitely! Just double the ingredients and bake in a larger pan, or use two baking dishes. Keep an eye on baking time—larger or deeper pans might need a few extra minutes.

What type of butter is best for this dump cake?

Unsalted butter is best because it lets you control the saltiness, and it melts evenly to create that perfect crispy top layer.

Final Thoughts

There’s truly nothing quite like the ease and comfort of this Blueberry Dump Cake Recipe. Whether it’s a last-minute dessert or a planned treat, it delivers big on flavor with minimal fuss. I hope you’ll love sharing this sweet, buttery, berry-filled delight as much as I do—it’s a recipe that practically begs for second helpings!

Blueberry Dump Cake Recipe

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4 from 50 reviews

Author: Ava
Total Time: 60-70 minutes
Yield: 8 servings

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Description

This Blueberry Dump Cake is a simple, crowd-pleasing dessert that combines a sweet blueberry pie filling with tangy lemon cake mix and fresh blueberries, baked to golden perfection. With minimal prep and a rich, flavorful outcome, it’s perfect for easy entertaining or a delightful family treat.

Ingredients

Fruit Layer

5 cups blueberry pie filling (or two 21-ounce cans)
2 cups blueberries (fresh or frozen)

Cake Layer

15.25 ounces lemon cake mix (or yellow or white cake mix)
¾ cup unsalted butter, melted

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) to warm it up while you assemble the cake.
Prepare Baking Dish: Grease a 9-inch by 13-inch baking dish thoroughly to prevent sticking and to allow for easy serving.
Add Blueberry Pie Filling: Pour the blueberry pie filling evenly into the greased baking dish, creating a smooth fruit base layer.
Sprinkle Cake Mix: Evenly distribute the lemon cake mix over the blueberry pie filling, ensuring it covers the fruit but do not stir or mix the layers together.
Drizzle Melted Butter: Pour the melted butter evenly over the dry cake mix layer, aiming to cover as much as possible; it’s fine if some cake mix remains uncovered.
Add Fresh Blueberries: Sprinkle the fresh or frozen blueberries on top of the butter layer to add extra fruitiness and texture.
Bake: Place the baking dish in the oven and bake for 50 to 60 minutes until the top is golden brown and the filling is bubbling.
Cool: Remove from oven and let the cake cool for at least 10 to 15 minutes to set before serving.

Notes

Use lemon, yellow, or white cake mix based on your flavor preference.
Do not stir the cake mix into the berry filling; layering is crucial for texture.
Butter does not need to fully cover the cake mix completely but coating most of it yields a better crust.
Fresh or frozen blueberries can be used interchangeably.
Allow cooling time so the dessert firms up and is easier to serve.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American