This is one of those recipes to make often because it's so easy and tasty! A layer of juicy berries and a crisp topping make this a last-minute dessert that is sure to be a success. I have tested many ways of making dump cakes and have finally arrived to my favorite way of making them. Read all in the post below that also has a video tutorial to guide you.
As a baker that makes everything from scratch, I shy away from cans and boxes. But this cake, or dessert really, is worth letting go of my purism. Especially the topping, because I still make the dump cakes filling from scratch most of the time since it's so easy and I find the flavor is way better.
This recipe is probably my favorite one because the pair of blueberries and lemon never fails to enamour me. Though I have to give credit to the chocolate cherry dump cake that also features one of my favorite flavor combinations ever.
Why this recipe works
- Easy. I can't emphasize enough how simple it is to make dump cakes.
- Quick. It comes together fast and can be in the table in under an hour.
- Flavors. Blueberries and lemon are available year-round and tend to be a crowd-pleaser.
- Make-ahead. You can make it up to 2 days before and have it in the refrigerator.
Ingredients
You can the easy way (canned pie filling) or the from scratch way (making the filling). I find that making it homemade is super easy and tastes better, and is the one I show you. But both ways are explained in the recipe card at the end of this post.
How to make this recipe
As the name implies, this is a dump and bake type of recipe. I did change the way I make the topping using melted butter because the result is crunchier and there is no chance of it being floury because it didn't mix well with the butter.
I put together a step-by-step video to guide you 👇🏻
My top tips
- Topping: after making many dump cakes, I tried several types of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, like I do with the Cherry Chocolate Dump Cake. If using vanilla cake instead of lemon, add some lemon zest to the cake mix before adding the melted butter.
- Filling: I like making them from scratch, but canned pie filling works like a charm is you usually use it. Just open a can! Doesn't get much simpler than that. I do recommend adding some extra fresh blueberries (or whatever fruit you're using). It adds a lot of freshness and sometimes flavor.
- Ratio: I find that a lower ratio of topping to filling is ideal because the former crisps up and tastes amazing without being over buttery. But, as with most desserts, find your own ideal combination of filling, topping and sweetness.
- Storing: treat it like you would a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
- Variation: use orange zest and juice instead of lemon zest and water.
Frequently asked questions
Because you dump one ingredients over the other in a dish. That is the original idea with this cake/dessert. I find that mixing the melted butter with the cake mix before spreading it on top of the blueberries works much better.
It's a cross between a cobbler and a crumb pie in my opinion. It's more a dessert than a cake in the traditional way, but we call it a cake because it uses boxed cake mix.
With this recipe if you like blueberry dump cake! Find the whole recipe below. There is also a Chocolate Cherry Dump cake if you like that combination of flavors.
Other recipes you might like:
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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Blueberry Dump Cake
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This is one of those recipes to make often because it's so easy and tasty! A layer of juicy berries and a crisp topping make this a last-minute dessert that is sure to be a success. I have tested many ways of making dump cakes and have finally arrived to my favorite way of making them. There is a video tutorial to guide you in the post above.
Ingredients
For the filling:
- One 21-0z can of blueberry pie filling OR
Make it from scratch:
- 2 cups (380g) fresh or frozen blueberries
- 1 teaspoon of lemon zest (about ½ a lemon)
- 1 tablespoon cornstarch
- ¼ cup water
- 2-4 tablespoons (25-50g) of brown sugar
For the topping:
- ½ cup (115g) unsalted butter, melted
- 1 ½ cups (225g) lemon cake mix (vanilla also works)
Instructions
- Preheat oven to 350°F/180°C.
- Have ready an 8-inch round oven dish (ceramic or glass).
- If using store-bought blueberry pie filling you only have to open the can and dump it in the dish, spreading to cover the whole dish.
Filling from scratch:
- Mix blueberries with sugar, lemon zest, and cornstarch in the dish.
- Add lemon juice and lightly mix. It will even out during baking.
For the topping:
- Mix lemon cake mix with the melted butter until you have a crumbly mixture.
- Top the blueberries with this, smoothing it out slightly. It will not cover it completely and that is fine. Don't stir it and mix it with the berries, simply smooth it out a little.
- Bake for 40-45 minutes, until golden and dry, checking close to the end of the baking time by lifting here and there the topping making sure it's completely baked. Bake it more if necessary, until the top is dry and the filling bubbles around the edges.
- Serve warm plain or with whipped cream.
Notes
Topping: after making many dump cakes, I tried several types of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, like I do with the Cherry Chocolate Dump Cake. If using vanilla cake instead of lemon, add some lemon zest to the cake mix before adding the melted butter.
Filling: I like making them from scratch, but canned pie filling works like a charm is you usually use it. Just open a can! Doesn't get much simpler than that. I do recommend adding some extra fresh blueberries (or whatever fruit you're using). It adds a lot of freshness and sometimes flavor.
Ratio: I find that a lower ratio of topping to filling is ideal because the former crisps up and tastes amazing without being over buttery. But, as with most desserts, find your own ideal combination of filling, topping and sweetness.
Storing: treat it like you would a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
Variation: use orange zest and juice instead of lemon zest and water.
Keywords: blueberry dump cake
This fruity crisp would make a fantastic breakfast or a snack after school.