This easy blueberry dump cake recipe is one of the best desserts made with just 4 simple ingredients that make a delicious cake the whole family can enjoy. The fresh tangy blueberries pair perfectly with the sweet filling and buttery cake topping.
At our family gatherings, people go crazy for my apple pie dump cake, so I knew I had to make a blueberry version. The best part is how quick it comes together. If you haven’t discovered these cakes before, they are some of the easiest desserts you will ever make!
You could easily turn this blueberry pie filling dump cake into a peach dump cake by swapping the filling. Another easy recipe are my mini blueberry pies. For double the blueberry flavors, go with my blueberry pound cake
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🫐 Ingredients:
- blueberry pie filling – you’ll need two cans. See the variations section for other dump cake recipes.
- yellow cake mix – see the variation section for other cake flavors.
- salted butter – keep butter cold because it is easier to work with.
- fresh blueberries – these are optional, but a great idea, especially if you have fresh berries that need to be eaten. They add a nice pop of freshness and a little tartness to contrast with the sweet pie filling. Frozen blueberries could work also, but the juice may bleed on the cake topping.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This delicious blueberry dump cake recipe goes great with a big scoop of vanilla ice cream or homemade whipped cream.
Substitutions and Variations
- Other canned fruit filling: This tasty dessert would also be great with apple, cherry, or strawberry pie filling.
- Add a cheesecake layer: use my blueberry cheesecake dump cake recipe.
- Cake mix: Swap for white cake mix or even lemon, if desired..
- Homemade filling: make your fruit pie filling by using my strawberry rhubarb jam recipe and swap out for fresh fruit and add a little sugar to balance out the tartness. The blueberries will need to be cooked down into a thick sauce to mimic the texture of the canned pie filling.
- Lemon blueberry dump cake: Swap the cake mix flavor for lemon cake mix or white. You could even add lemon curd with the pie filling.
- Blueberry pineapple dump cake: Pour 1 20 oz can of crushed pineapple in the bottom of the cake pan, then prepare as directed, very similar to our lemon pineapple dump cake.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees.
Step 1: Spread the blueberry pie filling in an even layer into the bottom of a baking dish.
Step 2: Sprinkle the boxed cake mix over the fruit filling evenly.
Step 3: Cover the top of the cake mix with thin slices of butter making sure you cover as much of the cake mix as possible.
Step 4: Top with fresh berries.
Pro Tip: The best way to get the most coverage is by grating the cold butter using a box grater. I also like to use melted butter before it has finished baking to cover any remaining dry spots. You can find photos and more details of the grated butter method in my cherry cheesecake dump cake recipe.
Step 5: Bake for 30 minutes in the preheated oven or until the topping is golden brown.
SERVE: Allow this delicious dessert to rest for 15 minutes before serving with a scoop of ice cream.
Recipe Tips for Blueberry Dump Cake
- For a tangy finish, add lemon zest or a little lemon juice over top of the blueberry mixture.
- You can add frozen or fresh berries (we used about 1.5 cups) to the top of the cake before baking. They add a little tartness to balance out the sweet canned filling. If desired, you can also leave them out.
- Near the end of the baking time, if there are dry spots on top, pour a little melted butter over them and bake a few more minutes.
- This is a great recipe to use up fresh blueberries in the summer months.
Fun Fact
Blueberries are one of the only foods that is truly, naturally blue in color – BC Blueberry Council
Recipe FAQs
After the dump cake has cooled to room temperature, cover with plastic wrap or store in a airtight container in the fridge for up for 1 week.
Cover tightly using plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator or reheat to serve.
This is pretty normal and occurs where the butter didn’t melt into parts of the dry cake mix. Check on your topping with about 5-10 minutes left on the timer. You can drizzle melted butter over the dry spots or place additional pats of butter and bake the final few minutes.
More Easy Dump Cake Recipes
If you tried this Blueberry Dump Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Dump Cake Recipe
Ingredients
- 2 15.75-ounce cans of blueberry pie filling
- 1 package of yellow cake mix
- ½ cup salted butter cold
- 1-2 cups fresh blueberries (option
Instructions
- Preheat the oven to 350°F.
- Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
- Sprinkle the cake mix evenly over the pie filling layer.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Top with fresh blueberries.
- Bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving.
Notes
Nutrition
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