A simple, juicy blueberry dessert with a crisp golden cake topping, perfect for summer gatherings or quick weeknight treats.
PrintEasy Blueberry Dump Cake
Bursting with fresh blueberry flavor and topped with a buttery golden crust, this easy blueberry dump cake is a delightful dessert that’s as effortless as it is delicious. Using just a few pantry staples, blueberries, cake mix, and butter, you can have a warm, comforting treat on the table in under an hour. The sweet berries soften and bubble beneath a crisp layer of cake mix that bakes up perfectly golden. Serve it warm with whipped cream or vanilla ice cream for a dessert that feels homemade but requires minimal effort. Whether you’re celebrating a special occasion or simply craving something sweet, this blueberry dump cake will quickly become a favorite.
- Yield: 12 servings 1x
- Category: Cakes
- Method: Oven
- Cuisine: American
Ingredients
4 cups fresh or frozen blueberries (if frozen, no need to thaw)
1 box white or yellow cake mix
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar (optional, for extra sweetness)
1 tablespoon lemon zest (optional, to brighten flavor)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Spread blueberries evenly in the baking dish. If using, sprinkle sugar and lemon zest over berries.
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Evenly sprinkle the dry cake mix over the blueberries.
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Drizzle melted butter over the cake mix, trying to cover as much as possible.
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Bake for 40 to 45 minutes until the top is golden brown and the berries are bubbly.
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Let cool slightly before serving. Delicious with whipped cream or vanilla ice cream.
Notes
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For extra texture, sprinkle chopped almonds or oats on top before baking.
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Use frozen blueberries straight from the freezer without thawing.
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Adding lemon zest brightens the berry flavor and balances sweetness.
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Serve warm with whipped cream or vanilla ice cream for a perfect finish.
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You can substitute the fresh or frozen blueberries with one (21-ounce) can of blueberry pie filling for an even easier version. The texture will be more jammy and sweet, so you may want to skip the added sugar.
The dump cake rule is using 1 stick of butter (1/2 cup) is the minimum to create that golden, crisp topping, but sometimes it can leave dry patches if not evenly distributed. I increase the butter for a more richer, more buttery topping and better coverage. Here are some options to improve coverage should you go with the standard 1 stick:
- Slice cold butter thinly and lay over the cake mix instead of drizzling melted butter — this can create more even coverage.
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Combine melted butter with a bit of milk or lemon juice (2–3 tablespoons) before drizzling to stretch it without losing moisture.
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Spritz with cooking spray or lightly mist with water before baking to help the dry areas bake more evenly if sticking with 1 stick
Give this easy blueberry dump cake a try for a quick and delicious dessert that everyone will love. Don’t forget to share your creations and tag us — we can’t wait to see your sweet moments! 🫐🍰
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/12th of cake
- Calories: 260
- Fat: 10
- Carbohydrates: 40
- Protein: 2