If you’re craving a dessert that’s effortless, bursting with fresh blueberry flavor, and has that perfect golden crust plus a tender, juicy inside, this Blueberry Dump Cake Recipe is your new best friend. Combining simple pantry staples and fresh blueberries into a one-pan wonder, this recipe captures the essence of comfort food with minimal fuss and maximum smiles. Whether you’re making it for a family gathering or satisfying a sweet tooth on a random Tuesday, this Blueberry Dump Cake Recipe is guaranteed to become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Blueberry Dump Cake Recipe lies in its straightforward ingredients list, each adding a crucial touch to the final result. From the natural sweetness and juiciness of the blueberries to the buttery, golden topping created by the cake mix and melted butter, these simple ingredients work harmoniously to deliver an irresistible dessert.
- 2 cups fresh or frozen blueberries: The star of the show, providing tartness and vibrant color that shines through the dessert.
- 1 cup granulated sugar: Balances the tartness of the berries and sweetens the entire dish.
- 1 tablespoon lemon juice: Adds brightness and prevents the blueberries from being overly sweet or flat in flavor.
- 1 box (15.25 oz) yellow cake mix: The crunchy and fluffy topping that crisps up beautifully while soaking up berry juices.
- 1/2 cup unsalted butter, melted: Creates that irresistible golden crust and keeps the cake moist.
- 1 cup walnuts or pecans, chopped (optional): Adds delightful crunch and a nutty contrast to the soft cake.
- 1 teaspoon ground cinnamon (optional): Provides warm spice notes that enhance the blueberry flavor.
How to Make Blueberry Dump Cake Recipe
Step 1: Preheat and Prep
Get your oven ready by preheating it to 350°F (175°C). This ensures it will be at the perfect temperature to create that lovely golden crust and bubbling berry filling from the start.
Step 2: Mix Blueberries, Sugar, and Lemon Juice
In a mixing bowl, combine the blueberries, granulated sugar, and lemon juice. This simple mixture sets the base layer of your dump cake, where the sugar draws out the berry juices while the lemon juice adds brightness.
Step 3: Layer the Blueberry Mixture
Spread the berry mixture evenly in a greased 9×13-inch baking dish. Even distribution ensures every bite has juicy berries underneath the cake topping.
Step 4: Add Cake Mix and Butter
Sprinkle the dry yellow cake mix evenly over the blueberry layer, making sure it covers the berries completely. Then drizzle the melted butter over the entire surface, which will soak into the cake mix and help it turn delightfully crispy and golden as it bakes.
Step 5: Add Optional Toppings
If you’re using nuts and cinnamon, sprinkle them evenly over the butter. These extras add a wonderful crunch and warming spice to the dish, taking this Blueberry Dump Cake Recipe to the next level.
Step 6: Bake
Bake in the preheated oven for 45-50 minutes until the top is golden brown and you see juicy bubbles around the edges. This signals that the blueberries are perfectly cooked and the cake topping is at peak crispness.
Step 7: Cool and Serve
Allow the cake to cool for about 10 minutes so the juices thicken slightly for easier serving. This also lets that rich blueberry flavor set perfectly before you dig in.
How to Serve Blueberry Dump Cake Recipe
Garnishes
For ultimate indulgence, serve your Blueberry Dump Cake Recipe warm topped with a scoop of creamy vanilla ice cream or a generous dollop of freshly whipped cream. A sprinkle of powdered sugar or a few fresh blueberries on top adds a pretty finishing touch.
Side Dishes
This cake stands out on its own but pairs beautifully with a fresh salad or spicy barbecue fare to bring a sweet, fruity contrast to a savory meal. For brunch, a cup of coffee or a tall glass of milk complements the cake’s flavors wonderfully.
Creative Ways to Present
Serve this dump cake in rustic individual ramekins for personal portions that look charming and make for easy serving. Alternatively, layering it with yogurt or ice cream in a parfait glass creates a stunning, casual dessert perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Dump Cake Recipe keeps beautifully in the refrigerator for up to 3 days, covered tightly with plastic wrap or foil to maintain moisture and flavor.
Freezing
You can freeze leftovers for up to 2 months by wrapping portions tightly in plastic wrap and placing them in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
Reheating
Warm up slices gently in the microwave for 30-60 seconds or in a preheated oven at 325°F (165°C) until heated through. This refreshes the gooey filling and crispy topping wonderfully.
FAQs
Can I use frozen blueberries in this Blueberry Dump Cake Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones; just be sure not to thaw them beforehand to prevent a watery filling and maintain the cake’s texture.
What kind of yellow cake mix should I use?
Any standard boxed yellow cake mix works great. Choose your favorite brand or even a gluten-free option if you want to accommodate dietary needs.
Is it necessary to add nuts or cinnamon?
Nope! The nuts and cinnamon are optional, but they do add fantastic texture and warmth if you’re looking to jazz up your Blueberry Dump Cake Recipe.
Can I make this Blueberry Dump Cake Recipe vegan?
To keep it vegan, swap the butter for a plant-based margarine and choose a vegan-friendly cake mix. The blueberries, sugar, and lemon juice are naturally vegan, so it’s totally doable.
How do I know when the cake is done?
Look for a golden brown top and bubbling fruit juices around the edges. The cake mix on top should be crisp, indicating everything is baked through perfectly.
Final Thoughts
This Blueberry Dump Cake Recipe is a total keeper — it brings together the joy of fresh berries and the ease of a simple dump-and-bake dessert that anyone can make. Give it a try and watch it quickly become a dessert you turn to whenever you want something sweet, quick, and utterly delicious. Trust me, everyone will be asking for seconds.
Print
Blueberry Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Dump Cake is a simple, crowd-pleasing dessert that combines juicy blueberries with a buttery cake topping. It’s effortless to make by layering fresh or frozen blueberries with yellow cake mix and butter, then baking until golden and bubbly. Perfect for a quick weeknight dessert or a casual gathering, it can be served warm with ice cream or whipped cream for an extra special treat.
Ingredients
Fruit Mixture
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup walnuts or pecans, chopped (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
- Prepare Fruit Layer: In a mixing bowl, combine the blueberries, sugar, and lemon juice. Mix well to coat the blueberries evenly, then spread this mixture evenly in the bottom of a greased 9×13-inch baking dish to form the base layer.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the blueberry mixture, making sure to cover it completely to create a dry layer on top of the fruit.
- Top with Butter and Nuts: Drizzle the melted butter over the surface of the cake mix layer. If desired, sprinkle the chopped walnuts or pecans and ground cinnamon evenly on top to add texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the blueberries are bubbly around the edges, indicating the cake is cooked through.
- Cool: Remove the dump cake from the oven and let it cool for about 10 minutes. This resting time helps the dessert set slightly for easier serving.
- Serve: Serve the dump cake warm. For an extra indulgent touch, top with a scoop of vanilla ice cream or a dollop of whipped cream before enjoying.
Notes
- You can substitute frozen blueberries if fresh are not in season—no need to thaw before using.
- Optional nuts add a nice crunch but can be omitted for nut allergies.
- For a more tart flavor, increase lemon juice slightly or use fresh lemon zest.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
- Use a nonstick spray or butter to grease the baking dish to prevent sticking.
