Blueberry Dump Cake Recipe (4-Ingredients) - The Kitchn

You only need four ingredients for this summer dessert: blueberry pie filling, cake mix, butter, and fresh or frozen blueberries.

Serves6 to 8

Prep10 minutes

Cook1 hour to 1 hour 5 minutes

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Credit: Meleyna Nomura

This summer I’m going all-in on blueberries. Between their vibrant indigo color and sweet, jammy flavor, blueberries can turn any baked good into something spectacular for summer. 

This blueberry dump cake is an easy one-pan bake that uses supermarket shortcuts like canned blueberry pie filling and cake mix. Layer (or dump) the ingredients into a baking dish and bake — that’s it! No mixing required. The magic happens in the oven. And the result? A rich and tender golden-brown cake studded with fruity blueberries. Here’s how to make this summer’s simplest sweet.

Ingredients for Blueberry Dump Cake

You need just four ingredients to make this zero-effort dessert.

• Blueberry pie filling: Pick up two cans of blueberry pie filling for the base of the blueberry dump cake. The pie filling contains fruit, sweetener, and thickener. 
• Yellow, white, or lemon cake mix: Choose whatever flavor speaks most to you. And ignore the instructions on the back of the box! In this recipe, you just need to scatter the mix on top of the blueberry pie filling.
• Unsalted butter: The thinly sliced butter melts to moisten the cake mix as it bakes into a cross between a cobbler and cake
• Fresh or frozen blueberries: Scatter fresh or frozen blueberries over the top of the butter and cake mix. Frozen blueberries thaw quickly in the oven, so there’s no need to bring them to room temperature before baking. Plus, keeping them frozen will prevent their color from seeping into the cake mix.

Credit: Meleyna Nomura

How to Serve Blueberry Dump Cake

This cake makes six to eight servings. Scoop the jammy blueberry dump cake into serving bowls, and finish each with vanilla ice cream for dessert or a dollop of tangy Greek yogurt for breakfast. 

Blueberry Dump Cake Recipe

You only need four ingredients for this summer dessert: blueberry pie filling, cake mix, butter, and fresh or frozen blueberries.

Prep time 10 minutes

Cook time 1 hour to 1 hour 5 minutes

Serves6 to 8

Nutritional Info

Ingredients

• 2 (about 21-ounce) cans

  blueberry pie filling

• 1 (15.25-ounce) box

  yellow, white, or lemon cake mix

• 1 1/2 sticks (6 ounces)

  cold unsalted butter, plus more for the baking dish

• 2 cups

  fresh or frozen blueberries (about 10 ounces, do not thaw)

• Vanilla ice cream, for serving (optional)

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.

2. Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans blueberry pie filling into an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface. Scatter 2 cups fresh or frozen blueberries on top in an even layer.

3. Bake until golden brown, bubbling, and a crispy crust begins to form, 60 to 65 minutes. Serve warm with vanilla ice cream if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

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