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    Home » Recipes » Desserts

    Published: Mar 22, 2021 · Modified: Aug 29, 2021 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Blueberry Dump Cake

    Jump to Recipe
    White dish with golden blueberry dump cake, white background, color text overlay
    Close up of white bowl with blueberry dump cake serving, a silver spoon, white background, purple text overlay

    This is one of those recipes to make often because it's so easy! 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 dump cakes and this is the version that won. Read all in the post below that also has a video tutorial to guide you.

    Close up of crumbly blueberry dump cake serving in white bowl

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    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 enamor me. Though I have to give credit to the chocolate cherry dump cake that also features one of my favorite flavor combinations ever.

    Table of Contents Hide
    Why this recipe works
    Ingredients
    How to make this recipe
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    Blueberry Dump Cake

    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.
    Top view of round white dish with blueberry dessert with crumbly topping on wire rack, white surface and towel

    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.

    • Cake mix: I tend to make this dump cake with lemon cake, but you can also use yellow cake mix or even white cake.
    • Unsalted butter: it's used melted for the topping.
    • Blueberries: fresh or frozen berries work well for this recipe.
    • Lemon zest
    • Sugar: I use white or brown sugar indistinctly, depending on what I have on hand. The latter adds a nice caramel undertone to this easy blueberry dessert.
    • OR use Blueberry Pie Filling from the grocery store.
    Ingredients for blueberry dump cake in bowl on white surface; text overlay

    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.

    • For the topping: mix yellow cake mix with the melted butter in a large bowl and mix with a spoon until crumbly. Images 1 and 2
    • For the filling: put washed blueberries in the dish you're planning to bake it in and add the lemon zest, cornstarch, sugar, and water. Mix lightly with a spoon. Image 3
    • To assemble: spread topping over the berries and press lightly with the back of a spoon. It will not cover the whole filling and that is what we want. Images 4 and 5
    Adding melted butter to flour mixture in glass bowl and mixing it
    White dish filled with blueberries and flavorings and adding crumble topping; a collage
    Pressing crumble mixture with spoon on top of blueberries in white ceramic dish on white surface

    Watch our video tutorials 👇🏻


    Partial view of round white dish with bluberry crumb cake, white surface, loose blueberries

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, 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 the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. 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 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 (a teaspoon or so) to the cake mix before adding the melted butter.
    • 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 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.
    Overview of white bowl with spoon and serving of blueberry dump cake

    Frequently asked questions

    Why is it called Dump Cake?

    Because you dump one ingredient 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.

    What does dump cake taste like?

    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 a boxed cake mix.

    How do you make a dump cake from scratch?

    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.


    Related recipes you might like:

    • Cover image collage with four dump cakes and central circle with orange text.
      Dump Cakes (recipes & tips)
    • Glass jar with blueberry sauce, a spoon, white background
      Easy Homemade Blueberry Sauce (or topping)
    • White bowl with serving of blueberry cobbler, a spoon
      Easy Old Fashioned Blueberry Cobbler
    • Squares of lemon cake with blueberries on metal surface, loose berries
      Blueberry Crumb Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Partial view of round white dish with bluberry crumb cake, white surface, loose blueberries

    Blueberry Dump Cake

    Print Recipe
    Save Recipe Recipe Saved

    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.

    • Total Time: 55 minutes
    • Yield: 4 servings

    Ingredients

    Units

    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

    1. Preheat oven to 350°F/180°C.
    2. Have ready an 8-inch round oven dish (ceramic or glass).
    3. 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:

    1. Mix blueberries with sugar, lemon zest, and cornstarch in the dish. 
    2. Add lemon juice and lightly mix. It will even out during baking. 

    For the topping:

    1. Mix lemon cake mix with the melted butter until you have a crumbly mixture. 
    2. 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. 
    3. 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. 
    4. Serve warm plain or with whipped cream. 

    Notes

    Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, 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 the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. 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 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 (a teaspoon or so) 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. 

    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

    Keywords: blueberry dump cake

    Did you make this recipe?

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      March 22, 2021 at 10:44 am

      This fruity crisp would make a fantastic breakfast or a snack after school.

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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