Blueberry Dump Cake

Why this recipe works

• Quick & easy to make: dump cakes are known for being simple recipes that can be on the table in under an hour. You "dump" the ingredients into a baking dish and bake. This makes them a great option for busy people or those who are new to baking.
• Crowd-pleasing flavors: blueberries and lemon are available year-round and loved by everyone. Combining berries, cake mix, and butter creates a rich, fruity flavor that is hard to resist.
• Make-ahead: you can make it up to 2 days before and have it in the refrigerator.
• Cheaper: homemade dump cakes can be more affordable than buying a pre-made dessert at the store. You can often find seasonal blueberries on sale.
  

Ingredient list

You can the easy way (canned pie filling) or the from-scratch way (making the filling).

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.

• Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I like yellow cake mix, but white cake works well too. And for this recipe, you can use lemon cake mix.
  Lemon zest. It's optional, and you can add a teaspoon to the cake mix to up the overall lemon flavor of the dessert.
• Unsalted butter: it's used melted for the topping.
• Store-bought blueberry pie filling.
  OR
  Homemade blueberry pie filling:
  Blueberries. Fresh fruit is always my first choice, but this filling can be made with frozen pitted cherries, an excellent alternative for the winter months.
  Sugar. I indistinctly use white or brown sugar, depending on what I have. The latter adds a nice caramel undertone to this easy blueberry dessert.
  Cornstarch. It's used to thicken the filling and create that wonderful syrupy juice.
  Lemon juice. Adding citrus enhances the flavors and adds some acidity needed to balance out the sugar and butter.

How to make a blueberry dump cake

As the name implies, this is a dump-and-bake 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.

For the topping: the yellow cake is combined with the melted butter in a medium bowl and mixed with a spoon until crumbly.

For the filling: all the ingredients can be stirred together in the pan you're using or in a separate mixing bowl. The topping is then sprinkled on top.

Vintage Kitchen tip: dump cake topping can brown before the interior is fully baked. So check by lifting the crumbly top layer (I use a fork) here and there and making sure it's dry and baked.

Family style desserts

Dump cakes are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to fruit cobblers.

What type of dish to use

Choose a nice baking dish you like to showcase on the table.

For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish whenever possible).

There are several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dish that work.

Also, a cast-iron skillet fits this type of dessert if you like the Southern way.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Topping: after making many dump cakes, I tried several ways 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 original way, like in the Cherry Chocolate Dump Cake. If using vanilla cake, you can add some lemon zest (a teaspoon or so) to the cake mix before adding the melted butter for extra flavor.
• Filling: I like making them from scratch, but canned pie filling works like a charm if 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 found that a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal proportions of filling, topping, and sweetness.
• Storing: treat it like 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.