Easy Blueberry Dump Cake Recipe

This Blueberry Dump Cake recipe uses blueberry pie filling, cake mix and butter to make one of the best easy blueberry desserts ever! Your whole family will enjoy this delicious dessert, and it’s perfect for a potluck or family gathering!

If you’re looking for an easy blueberry dessert, you’ll love this delicious blueberry dump cake recipe. No need to wait for blueberry season for fresh berries — you make this easy recipe with blueberry pie filling and a box of cake mix!

I have several easy dump cake recipes on the blog, including peach dump cake, lemon dump cake, strawberry dump cake, pineapple dump cake, apple pie dump cake, pumpkin dump cake and cherry dump cake.

But this blueberry cake is a family favorite and one of our favorite dump cake recipes!

Ingredients

You only need a few simple ingredients for this tasty dessert. You can find them in your grocery store or online if you don’t have these pantry staples:

• Blueberry pie filling — I use 2 cans of blueberry pie filling
• Box of white cake mix or yellow cake mix
• Butter — unsalted butter or salted butter sliced into thin pieces
• Lemon zest — optional, but enhances the blueberry flavor

How to Make Blueberry Dump Cake

First, you need to preheat your oven to 350 degrees f. Then, spray a baking dish with plenty of non stick cooking spray.

Spoon blueberry pie filling into the prepared baking dish. Then, use a spatula to spread the pie filling evenly over the bottom of a baking dish. I use a 9 x 13 inch baking dish.

Sprinkle the lemon zest, if using, over the pie filling.

Next, sprinkle the dry cake mix over the blueberry pie filling.

Gently spread the cake mix evenly over the blueberry layer. Use a spatula or clean knife or spoon for this part.

Finally, slice a stick of butter and another half stick of butter. Place the thin slices of butter on top of the cake mix in even rows.

You can fill in any gaps with small slivers of butter–just keep the butter pats in a single layer.

As this delicious cake bakes, the butter melts into the dry mix and forms a buttery crust — kind of like a blueberry cobbler or blueberry crisp!

Cook Time

Place the dump cake into a preheated oven. Bake for 40 to 50 minutes or until the crust is golden brown and firm.

You may need a few more minutes of baking time though, because every oven is different. You can add more butter during the baking process if you find any large dry spots of cake mix.

After this easy blueberry cobbler is done baking, remove from the oven and let it cool down a little before serving. It’s best warm or at room temperature!

Serve this delicious blueberry dessert with whipped cream and, of course, a big scoop of vanilla ice cream!

How to Store

Store any leftover blueberry cobbler dump cake in an airtight container or in the baking dish covered with plastic wrap. It’ll keep in the refrigerator for 3 to 4 days — if it even lasts that long!

If your kitchen is nice and cool, you can leave the dump cake at room temperature. The filling stays firmer in the refrigerator though.

You can eat your leftovers cold, at room temperature, or reheated lightly in the microwave on low power. Don’t forget to top leftover cake with a scoop of ice cream!

Variations

There are a few ways to customize this lemon blueberry dump cake to your liking.

Instead of lemon zest, squirt a little lemon juice onto the blueberry pie filling. Or, mix crushed pineapple with the blueberries.

You can also use just pie filling for an all blueberry version of this dump cake.

What makes dump cakes the easiest cake recipe is the fact that you can use canned fruit filling instead of fresh fruit. But, if you want, you can use fresh blueberries. Just add a little sugar.

You can use frozen blueberries as well! For extra lemon flavor, use lemon cake mix.

You can also make a dump cake in the slow cooker or Instant Pot!

This easy blueberry dump cake recipe is always the perfect dessert for summer months and one of our favorite easy dessert recipes!

I hope you enjoy this great recipe as much as my family does!

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