Blueberry dump cake is a quick, easy to make and delicious 5 ingredient blueberry cobbler made with cake mix blueberry pie filling and fresh blueberries. Top this blueberry cobbler dump cake with vanilla ice cream for the perfect easy blueberry dessert.
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Why Should You Make This Recipe
I have quiet a few cake mix dump cake recipes on the blog. My Cherry Dump Cake, Pineapple Dump Cake, Strawberry Dump Cake, Lemon Dump Cake and Peach Cobbler with Cake Mix are all quick, easy and delicious pie filling and cake mix recipes. I am so excited to add this easy blueberry dump cake recipe to the blog. I know you’ll love it because:
- You need a quick dessert. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute holiday or celebratory dessert, nothing is as easy as a make a blueberry cake mix cobbler .
- Easy to make, easy to bake. This dump cake with blueberry pie filling uses just a handful of ingredients to make. All you have to do is assemble and bake.
- A simple dessert with layers of flavor. The rich and sweet blueberry pie filling pairs perfectly with the optional fresh lemon juice and buttery cake crust. Top this cake mix blueberry cobbler with cold vanilla ice cream and you have the perfect dessert.
Ingredients
This easy and delicious blueberry dump cake recipe requires only a handful of ingredients to make and is as simple as dumping a few ingredients into a pan and baking it.
Gather blueberry pie filling, fresh blueberries, yellow cake mix, lemon juice and butter.
Substitutions
This blueberry pie filling cake is meant to be quick, easy and so delicious. Here are my recommended substitutions for this recipe if you need them.
- Blueberry Pie Filling: To make this cherry dump cake super easy, use any blueberry pie filling you like.
- Blueberries: Rather than adding more canned cherry pie filling, I like to add fresh or frozen blueberries to mix into the filling. Feel free to use frozen blueberries. There is no need to thaw the blueberries before baking.
- Lemon Juice and Zest: Adding a bit of lemon juice and zest brings a lovely light flavor to the blueberries. Feel free to use any tart citrus like lime to replace the lemon or omit the lemon all together.
- Box White Cake Mix: I prefer using yellow cake mix for a contrast of color and flavor, but feel free to use any box cake mix such as vanilla or white cake mix.
- Butter: Feel free to use any butter you like. To ensure even coverage of the butter on the dry cake mix, I like to use sliced butter as well as melted butter.
Variations
- Fresh Blueberry Dump Cake with Cake Mix: Mix 4 cups fresh blueberries with ½ cup (100 g) sugar, 1 teaspoon cinnamon and 1 tablespoon (15 ml) lemon juice. This takes the place of the blueberry pie filling and 1 cup fresh blueberries. Top the fresh blueberries with cake mix, butter and 1 cup of fresh blueberries as written in the original recipe. Bake the fresh blueberry dump cake for 45 - 55 minutes.
- Cream Cheese Cherry Dump Cake: In a small mixing bowl, mix 8 oz. (226 g) softened cream cheese with ¼ cup (50 g) sugar until well combined. Drop tablespoon sized (15 g) scoops of cream cheese on top of the blueberry filling. Swirl or spread gently as needed to cover most of the filling. Top the blueberry cream cheese filling with the cake mix, butter and bake according to the recipe directions.
How To Make
Learn how to make blueberry dump cake in a few easy steps.
- Lightly grease a 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter. Preheat the oven to 350 F (177 C). Evenly spread the canned blueberry pie filling across the greased baking dish. Top the blueberry pie filling with fresh blueberries and lemon juice.
- Evenly spread the yellow cake mix on top of the blueberry pie filling. Evenly cover the cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible. In a small bowl, melt the remaining ½ cup (113 g) unsalted butter. Drizzle the melted butter in between the slices of cold butter. Try to cover as much of the cake as possible with butter. Scatter more fresh blueberries on top of the butter and cake mix. If you would like, sprinkle a little sugar on top.
3. Bake the blueberry dump cake for 45 - 55 minutes or until the top is a beautiful golden brown and the blueberry filling is bubbling around the edges of the baking dish. Cool the cake mix blueberry cobbler for about 20 - 30 minutes, scoop the blueberry pie cobbler into a bowl, top with ice cream and enjoy.
How To Freeze and Store and Serve
- Store: Transfer any leftover blueberry dump cake in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the dump cake according to the cherry blueberry cobbler cake recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the blueberry pie cake dessert in the freezer for up to 2 months.
- Thaw: Transfer the frozen blueberry cobbler dump cake to the refrigerator overnight. Reheat the dump cake in the oven at 350 F (177 C) for 15 minutes or until warmed through.
- Serve: The best way to serve this blueberry dump cake is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top. This blueberry cake mix cobbler is also delicious when enjoyed cold from the fridge.
M’s Expert Tips
- Grease the bottom and sides of the baking dish with about 1 tablespoon (14 g) softened butter.
- Add more blueberries. Adding a cup or two of fresh, frozen or canned blueberries really makes this baked blueberry dessert really shine.
- Flavor booster. Mix in some lemon juice and zest. Lemon is a great flavor pairing with blueberries and buttery cake mix topping.
- Add more butter. After topping the cake mix with thinly sliced pats of butter, drizzle about ½ cup of melted butter on any spaces left uncovered by the butter. This helps ensure there are no pieces of dried cake mix.
- Let the blueberry cake mix cobbler rest. Give this blueberry dump cake about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
For the cake mix and pie filling cake to truly be called a dump cake, the one thing you should not do is mix the ingredients. The ease and beauty of dump cake desserts is that the literal dumping of all the ingredients into a pan in a certain order and baking.
Yes, if needed, use frozen blueberries along with the recommended blueberry pie filling. There is no need to thaw the blueberries.
The name comes from the way this cobbler like dessert is prepared. To make a dump cake, simply dump a can of pie filling or fresh fruit into a greased dish, top with a dry cake mix and butter.
The top will be golden brown and the filling will be bubbling. Depending on the kind of dump cake, most need to bake for about 45 minutes.
The best way to serve dump cake if your favorite way. Blueberry dump cake is delicious when served very warm straight from the oven, room temperature or cold from the fridge.
More Blueberry Recipes to Try
- Blueberry Biscuits
- Blueberry Turnovers
- Lemon Blueberry Cookies
- Lemon Blueberry Scones
- Blueberry Ricotta Cake
- Blueberry Bread Pudding
If you try this Blueberry Dump Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Blueberry Dump Cake Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking dish
Ingredients
- 2 21 oz. cans blueberry pie filling
- 2 cups fresh blueberries, divided
- 1 tablespoon fresh lemon juice, optional
- 1 15.25 oz. yellow cake mix
- ½ cup (113 g) cold sliced butter
- ½ cup (113 g) melted butter
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease a 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter.
- Evenly spread the canned blueberry pie filling across the greased baking dish. Top the blueberry pie filling with 1 cup fresh blueberries and lemon juice.2 21 oz. cans blueberry pie filling, 2 cups fresh blueberries, divided , 1 tablespoon fresh lemon juice, optional
- Evenly spread the yellow cake mix on top of the blueberry pie filling. Evenly cover the cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible. In a small bowl, melt the remaining ½ cup (113 g) unsalted butter. Drizzle the melted butter in between the slices of cold butter. Try to cover as much of the cake as possible with butter. Scatter the reamaining 1 cup blueberries on top of the butter and cake mix. If you would like, sprinkle a little sugar on top.1 15.25 oz. yellow cake mix , ½ cup (113 g) cold sliced butter, ½ cup (113 g) melted butter
- Bake the blueberry dump cake for 45 - 55 minutes or until the top is a beautiful golden brown and the blueberry filling is bubbling around the edges of the baking dish. Cool the cake mix blueberry cobbler for about 20 - 30 minutes, scoop the blueberry pie cobbler into a bowl, top with ice cream and enjoy.
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