Blueberry Dump Cake – A Delicious Baking Indulgence

Today seems like the perfect day for another super easy shortcut recipe. While there’s great joy in baking from scratch, sometimes time and energy just don’t permit it.

That’s where shortcut recipes—such as doctored cake mix or this delightful blueberry dump cake—come into play. They’re perfect for satisfying sweet cravings or whipping up a dessert at the last minute!

What is Blueberry Dump Cake?

Now, let’s address the quirky term “dump cake.” If you’re unfamiliar, it refers to a cake where you simply “dump” the ingredients into the pan before baking. For many dump cake recipes—including this one—you won’t need mixing bowls!

Despite being called a cake, this dessert resembles a cobbler or crumble more than it does a traditional cake. You’ll find a luscious fruit filling on the bottom with a buttery, crumbly cake topping.

For this version, I paired sweet blueberries with a lemon cake mix and even added some lemon zest to amplify the flavor. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert that’s sure to impress—even last-minute guests!

How to Make Blueberry Dump Cake

Creating this blueberry dump cake takes no time at all—less than 10 minutes on average! Perfect for surprise guests, simply throw this together and let it bake while you tidy up.

Ingredients You’ll Need

This recipe takes advantage of fresh (or frozen) blueberries rather than blueberry pie filling, allowing for a more authentic flavor while keeping the sweetness in check.

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• Zest of 1 large lemon
• 1 teaspoon vanilla extract
• 1 (15.25 ounce) box lemon cake mix
• 10 tablespoons melted unsalted butter

If you’re using frozen blueberries, you can skip thawing them; they’ll defrost quickly in the oven. We’ll be using a box of lemon cake mix for the topping, and some extra zest will boost the flavor. However, if you’re short on time and don’t have a lemon, feel free to omit the zest—it’s still going to be delicious!

Instructions

Follow these straightforward steps to make your blueberry dump cake:

1. Preheat your oven to 350°F.
2. Lightly spray a 9×13-inch pan with nonstick cooking spray. Add the blueberries, sugar, lemon zest, and vanilla to the pan. Stir the mixture gently, then spread the blueberries evenly throughout.
3. Sprinkle the dry cake mix evenly over the blueberries, then slowly drizzle melted butter over the top.
4. Bake for about 1 hour, until the top turns golden and the blueberries become bubbly. Allow the dump cake to cool for a few minutes before serving.

Storage Tips

Once your blueberry dump cake has cooled, store any leftovers in the original pan covered tightly with plastic wrap or transfer to an airtight container; it will last in the refrigerator for 3-4 days.

To reheat, simply warm individual portions in the microwave for about 30 seconds.

If you’d like to freeze the dump cake, place it in a freezer-safe airtight container and it will keep for up to 3 months. Let it thaw in the refrigerator overnight prior to serving.

Recipe Substitutions

If the combination of lemon and blueberries isn’t your favorite, you can still enjoy this cake! Simply swap the lemon cake mix for a yellow or white cake mix, leaving out the lemon zest. Adding a teaspoon of cinnamon to the blueberries can also add a delightful twist!

More Easy Dump Cake Recipes

If you enjoyed this blueberry dump cake, there are plenty more easy dump cake recipes to explore!

Try an apple dump cake for a delicious fall treat, or indulge in a cherry dump cake with buttery yellow cake and almonds. For an extra twist, check out the cherry pineapple dump cake that combines cherry with pineapple and coconut for a flavor explosion.

There’s also an easy peach cobbler that takes a similar approach, but without the “dump” moniker! If you’re looking for something a little different, try a pumpkin crunch cake or a chocolate dump cake for a fudgy delight.