Blueberry Dump Cake
The ultimate comfort food, Blueberry Dump Cake combines sweet blueberries and buttery cake for a dish that’s both easy and delicious. Perfect for gatherings and simple enough for a weeknight, this dessert will be the highlight of your meal. You’ll want to make this tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 can blueberry pie filling
- 3 cups fresh blueberries
- 1 large lemon
- 1 box vanilla cake mix
- ¾ cup salted butter
- 2 tablespoons sanding sugar
Instructions
- Preheat your oven to 350° F and lightly spray a 9” x 13” baking dish with nonstick spray.
- Add the blueberry pie filling, 2½ cups of fresh blueberries, zest of the lemon, and juice to the baking dish, stirring gently to combine.
- Sprinkle the vanilla cake mix evenly over the blueberry mixture and spread it lightly into an even layer.
- Pour the melted butter over the cake mix, ensuring all the mix is covered.
- Sprinkle the remaining ½ cup of fresh blueberries over the top.
- Optionally, sprinkle sanding sugar over the top for extra crunch.
- Bake for 55 to 65 minutes, or until the cake is golden brown and bubbly around the edges.
- Once baked, remove from the oven and let it cool slightly before serving.
- Scoop portions of the Blueberry Dump Cake and serve warm, optionally topped with ice cream.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze baked cake slices for up to two months.
- Variations: Experiment with different fruits or cake mixes to change the flavor.
- Serving: Try it warm with vanilla ice cream for the best experience.