Easy Blueberry Dump Cake Recipe Ready in Minutes

If you are looking for a dessert that is quick, delicious, and requires almost no effort, this easy blueberry dump cake recipe is perfect for you. It feels like magic because you simply layer the ingredients and let the oven do the work. In less than an hour, you can enjoy a warm, sweet, and slightly tangy dessert that tastes like it took hours to make. Blueberries add a natural sweetness and vibrant color, while the cake topping provides a buttery, crisp layer that perfectly complements the juicy fruit underneath. This recipe is ideal for busy weeknights, last-minute gatherings, or a simple treat for yourself or your family, and it is versatile and forgiving, making it perfect for beginner bakers or anyone who wants a no-fuss dessert that still impresses.

Ingredients Needed

Here is everything you will need to make this easy blueberry dump cake. Make sure to use fresh or frozen blueberries for the best flavor.

• 5 cups fresh blueberries, washed and drained or 2 bags (16 ounces each) of frozen blueberries
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 box yellow cake mix, about 15.25 ounces
• ½ cup unsalted butter, melted, plus extra for greasing
• ½ teaspoon ground cinnamon optional

For serving (optional)

• Whipped cream
• Vanilla ice cream

Step by Step Instructions

Preparing the Baking Dish

Preheat oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish with butter or non-stick spray. For extra richness, lightly dust with flour.

Layering the Blueberries

In a large bowl, mix the blueberries with sugar, lemon juice, and vanilla until coated. Pour into the prepared baking dish and spread evenly. Frozen blueberries can be used directly.

Adding the Cake Mix

Evenly sprinkle the dry yellow cake mix over the blueberries without stirring. This layering will create a golden, crisp top with juicy fruit underneath.

Pouring the Butter

Drizzle melted butter evenly over the cake mix. Sprinkle with cinnamon if desired for extra flavor.

Baking the Cake

Bake in the preheated oven for 45 to 50 minutes until the top is golden and the blueberries are bubbling. Tent with foil if the top browns too quickly.

Cooling and Serving

Let the cake cool for 15 minutes to set the juices. Serve warm with ice cream or whipped cream.

Tips for Customizing the Recipe

This blueberry dump cake is very versatile and easy to customize. Swap blueberries for peaches, cherries, blackberries, or a mix of fruits, adjusting sugar as needed. Add a pinch of nutmeg, cardamom, or ginger for warm spice. Top with chopped nuts for extra crunch. Use a gluten-free cake mix for a gluten-free version, or drizzle honey or maple syrup over the fruit for added sweetness.

Nutritional Information

One cup of blueberry dump cake contains approximately 320 calories, 14 grams of fat, 8 grams of saturated fat, 48 grams of carbohydrates, 2 grams of fiber, 36 grams of sugar, 3 grams of protein, and 180 milligrams of sodium. Nutritional values may vary depending on the cake mix and toppings used.

Serving Suggestions

Blueberry dump cake is best served warm but can also be enjoyed at room temperature. For extra indulgence, top it with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of cinnamon. It pairs perfectly with a cup of hot coffee or tea for a cozy treat, and you can use small ramekins to make individual servings for parties or potlucks.

Frequently Asked Questions