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.

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.

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

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.