Sweet and tangy blueberries burst with fresh flavor beneath the tender crumb of golden cake in this delightful Blueberry Dump Cake.
Blueberry Dump Cake
As a lover of blueberry desserts, I appreciate what lemon does for this berry. The tart bite of lemon melds with the overwhelming sweetness of blueberries, and both flavors are improved. Lemon takes a heavy dessert and lightens it.
I used a yellow cake mix to make this blueberry dump cake recipe, but it would also work with white, vanilla, or lemon mixes. I’m thinking I’ll try lemon next time I make it and play up that hint of lemon with the berries.
What is Dump Cake
If you find yourself wondering, “What is a dump cake?” I’ve got the answer. Classic dump cake recipes get their name from the method of preparation. You literally just dump the ingredients into a baking dish.
The fruits or fruit fillings are poured into the bottom of a baking dish, then the dry cake mix is sprinkled all over it. Dabs of butter or melted butter are placed or poured over the cake mix.
Blueberry Dump Cake Recipe
You’ll need the following ingredients to make this recipe:
- Homemade Blueberry Pie Filling (or you can use store-bought)
- fresh blueberries
- lemon juice
- one box of cake mix
Start by preheating the oven to 350° F. While that heats, grease a 9×13 baking dish with butter. Pour the pie filling into the baking dish, then add the fresh berries and lemon juice. Stir to combine.
Sprinkle the dry cake mix over the blueberry mixture in an even layer. Then, carefully pour the melted butter over the cake mix. Try to cover it completely.
Bake for 50-60 minutes, until the cake is golden brown, the top has set, and the filling is bubbling up around the edges. Scoop the warm cake into bowls and top with ice cream.
Easy Dump Cake Recipes
Looking for more easy dump cake recipes?
Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top – and best of all, it’s easily made with a box of yellow cake mix.
Made with a yellow cake mix and strawberry Jell-O for a delicious spring dessert, Rhubarb Dump Cake only requires 6 ingredients and 10 minutes of prep time.
With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this Blueberry Cobbler is dessert perfection with a scoop of ice cream on top.
Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible.
Blueberry Crunch is the perfect dessert whether you choose to serve it warm with cold ice cream or cooled and cut into bars. It’s a basic berry crisp, but a little crunchier with two layers of irresistible crisp topping.
This Lemon Blueberry Bread is soft, moist, and generously filled with blueberries and bright lemon flavor. This is a quick and easy bread recipe everyone will love.
Blueberry Dump Cake
- 2½ cups Blueberry Pie Filling or a 21-ounce can of store-bought pie filling
- 18 ounces fresh blueberries about 3 cups
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 box white, yellow, vanilla, or lemon cake mix approximately 15 ounces
- ¾ cup butter melted
- Preheat oven to 350° F. Grease a 9×13 baking dish with butter. Pour the pie filling in the baking dish along with the fresh berries and lemon juice. Stir to combine.
- Sprinkle the dry cake mix over the blueberry mixture in an even layer. Carefully pour the melted butter over the cake mix, try to cover it completely.
- Bake for 50-60 minutes, until the cake is golden brown, the top has set, and the filling is bubbling. Scoop the warm cake into bowls and top with ice cream.