For the filling:
- One 21-0z can of blueberry pie filling OR
Make it from scratch:
- 1.5 pounds (about 5 cups) of fresh or frozen blueberries
- 2-4 tablespoons (25-50g) of brown sugar, depending on how sweet you want it
- 1 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1/4 cup water
- 1/2 teaspoon of lemon zest, optional (about 1/2 medium lemon)
For the topping:
- 1/2 cup unsalted butter, melted
- 2 cups yellow cake mix (lemon cake also works)
- Preheat oven to 350°F/180°C.
- Have ready a 9-inch round oven dish (ceramic or glass). Or use an 8x11 rectangular baking dish.
- If using store-bought blueberry pie filling, you only have to open the can and dump it in the dish, spreading it to cover the bottom.
Filling from scratch:
- Mix blueberries with sugar, lemon juice, and lemon zest (if using) in the baking dish or use a separate bowl.
- Stir the cornstarch with the water in a small bowl or cup until completely dissolved.
- Drizzle into the blueberry mixture and stir to integrate.
For the topping:
- Mix the cake mix with the melted butter until you have a crumbly mixture. It might be floury in parts and that is fine.
- Top the blueberries with this crumble, smoothing it out slightly. It will not cover it completely and that is fine. Don't stir it and mix it with the berries.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting here and there and making sure the topping is fully baked. If necessary, bake it longer.
- Serve warm plain, with a scoop of ice cream or whipped cream.
- 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. Add other berries or peaches to the filling as we did with the peach blueberry cobbler.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: blueberry dump cake