Blueberry Dump Cake Recipe
This Blueberry Dump Cake is the easiest dessert you’ll ever make—no mixing, no fuss, just layer and bake. With sweet blueberry filling, buttery cake topping, and a golden crisp finish, it’s perfect for weeknight dinners or feeding a crowd.
It gets its name because you literally “dump” the ingredients into a pan. The result? A warm, cobbler-like dessert that tastes like you spent hours in the kitchen.
Serve it warm with vanilla ice cream or whipped cream for the ultimate comfort dessert.
Why You’ll Love This Recipe
Blueberry dump cake is incredibly forgiving—it’s nearly impossible to mess up. You don’t need a mixer, fancy tools, or baking skills. Just a baking dish and a few pantry staples.
It’s also endlessly customizable. Use fresh or frozen blueberries, swap in different fruit, or add lemon zest for extra brightness. The cake always turns out moist, buttery, and delicious.
Plus, it feeds a crowd and stays fresh for days. It’s a go-to for potlucks, barbecues, and last-minute dessert emergencies.
Ingredients You’ll Need
You only need 5 simple ingredients for this recipe. Most of them are probably already in your pantry.
The magic happens when the butter soaks into the cake mix and bakes into a golden, crispy crust. The blueberries bubble up through the layers, creating pockets of jammy sweetness.
Read More: Autumn Pumpkin Roll
How to Make Blueberry Dump Cake
This recipe comes together in under 10 minutes of prep. Just layer, pour, and bake—no mixing required.
Start by spreading the blueberries evenly in a greased 9×13 pan. Sprinkle sugar over the top, then cover with an even layer of dry cake mix. Pour melted butter over the entire surface, making sure to cover as much of the mix as possible.
Bake until the top is golden and the edges are bubbling. Let it cool slightly before serving—it’s best enjoyed warm.
Blueberry Dump Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
10
minutes45
55
minutesAn easy 5-ingredient blueberry dump cake with a buttery, crispy topping and sweet blueberry filling. No mixing required—just dump, bake, and enjoy.
Ingredients
6 cups fresh or frozen blueberries
½ cup granulated sugar
1 box (15.25 oz) yellow cake mix
¾ cup (1½ sticks) unsalted butter, melted
Optional: 1 tsp lemon zest or ½ tsp cinnamon
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Add blueberries to the prepared pan and spread them into an even layer.
- Sprinkle sugar evenly over the blueberries. Add lemon zest or cinnamon if using.
- Pour dry cake mix over the blueberries in an even layer. Do not stir or mix.
- Drizzle melted butter evenly over the top of the cake mix, covering as much surface area as possible.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Frozen blueberries: No need to thaw—use straight from the freezer. Baking time may increase by 5 minutes.
Fruit swaps: Try mixed berries, peaches, cherries, or apple pie filling.
Extra crispy topping: Cut cold butter into small cubes and scatter over the cake mix instead of melting.
Storage: Cover and refrigerate for up to 4 days. Reheat in the oven at 300°F for 15 minutes.
| Nutrient | Per Serving |
|---|---|
| Calories | 374 kcal |
| Total Fat | 13 g |
| Dietary Fiber | 2 g |
| Sugars | 44 g |
| Protein | 1 g |
Serving Suggestions
Blueberry dump cake is best served warm, straight from the oven. The contrast of hot, bubbling fruit with cold vanilla ice cream is unbeatable.
You can also top it with whipped cream, Greek yogurt, or a drizzle of heavy cream. For brunch, serve it alongside coffee or mimosas.
Leftovers are just as good cold or reheated. Pop a slice in the microwave for 20 seconds for a quick treat.
Variations to Try
Swap blueberries for peaches, blackberries, or strawberries. You can also use canned fruit like cherry pie filling or apple pie filling for an even easier option.
Add a crumble topping by mixing ½ cup oats and ¼ cup brown sugar into the cake mix before pouring the butter. This adds extra texture and sweetness.
For a citrus twist, stir lemon or orange zest into the blueberries. A splash of vanilla or almond extract also adds depth.
Frequently Asked Questions
Can I use fresh and frozen blueberries together?
Yes! You can mix fresh and frozen without any issues. Just don’t thaw the frozen ones—add them straight from the freezer.
Why is my dump cake soggy?
This usually happens if there’s not enough butter or if the cake mix wasn’t covered evenly. Make sure every part of the cake mix gets butter, and bake until the top is golden and crispy.
Can I make this ahead of time?
You can assemble the dump cake up to 4 hours ahead, cover it with foil, and refrigerate. Bake it right before serving. Leftovers can be stored in the fridge for up to 4 days.
