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

Blueberry Dump Cake

  • Author: Paula Montenegro
  • 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

Scale

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 1/2 a lemon)
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2-4 tablespoons (25-50g) of brown sugar

For the topping:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 1/2 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

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