Blueberry Dump Cake is the easiest way to bring a warm, fruity dessert to the table with almost zero effort. All you do is “dump” the ingredients into a pan. No mixing, no fuss, and bake until golden and bubbling. The result? A crisp, buttery topping over sweet, jammy blueberries that practically makes itself.
This is one of those nostalgic, back-pocket recipes that’s perfect for casual potlucks, cozy nights in, or last-minute desserts. You can use canned pie filling or make your own with fresh berries. Either way, this cake is pure blueberry bliss, especially served warm with a scoop of vanilla ice cream.
We all love this recipe. I make it with frozen blueberries, but you could easily make it with fresh berries, too.
Ingredients
For the Dump Cake:
- Blueberries – Fresh blueberries will also work well in this recipe.
- Granulated sugar
- Cornstarch
- Lemon juice – Use fresh lemons.
- Yellow cake mix – You can use any brand. You can even use a white cake mix. Whatever you have on hand.
- Unsalted butter
- Ground cinnamon
How to Make Blueberry Dump Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and grease a 9×13-inch baking dish with the 2 tablespoons of butter. I like to use a ceramic or glass baking pan here because it distributes heat evenly and looks nice if you’re serving straight from the dish.
If you’re using frozen or fresh berries, combine the blueberries, granulated sugar, cornstarch, and lemon juice in a medium saucepan. Stir and simmer over medium heat until it thickens and gets glossy; about 5 to 7 minutes. Let it cool for a few minutes, then pour it into the baking dish.
Sprinkle the dry yellow cake mix evenly over the blueberry layer. Don’t stir! You want that layered effect.
Top the cake mix with sliced butter, spreading it across the surface as evenly as possible. A wire butter slicer helps get even, thin pieces so you don’t end up with dry patches. Dust the top with a little ground cinnamon.
Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling. Let it cool for 10 minutes before serving.
Serve warm. Serve it plain, with whipped cream, or a scoop of vanilla ice cream. It’s a hit every time.
Chef Jenn’s Tips
- Make sure to slice the butter thin so it melts evenly and covers the cake mix well.
- If you’re using fresh berries, taste them first and adjust the sugar as needed.
- You can swap yellow cake mix for white or butter cake mix depending on what you have on hand.
Recommended
Serving Suggestions
You must try this with a scoop of ice cream! This dump cake is perfect after grilled meats or BBQ chicken, and it’s amazing with fresh lemonade or iced coffee on the side. Serve it at summer potlucks or cozy weekend dinners.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze the cake for up to 2 months; wrap tightly in foil and store in a freezer-safe container.
Blueberry Dump Cake
Ingredients
- 6 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 box 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 the oven to 350°F and grease a 9×13-inch baking dish with 2 tablespoons of butter.
- Combine the blueberries, sugar, cornstarch and lemon juice in a medium-sized saucepan and cook over low heat until bubbly and thickened. About 8 minutes.
- Spread the blueberry filling evenly in the greased baking dish.
- Sprinkle the dry yellow cake mix evenly over the filling and arrange the butter slices evenly over the cake mix. Dust with ground cinnamon.
- Bake for 35 to 40 minutes, until golden brown and bubbly.
- Cool for 10 minutes before serving.
Notes
Chef Jenn’s Tips
- Make sure to slice the butter thin so it melts evenly and covers the cake mix well.
- If you’re using fresh berries, taste them first and adjust the sugar as needed.
- You can swap yellow cake mix for white or butter cake mix depending on what you have on hand.