This 5-ingredient blueberry dump cake recipe is made with fresh blueberries, blueberry pie filling, lemon zest, yellow cake mix, and butter.
If you're looking for an easy, crowd-pleasing dessert that requires minimal effort, look no further. For an extra special touch, serve this delicious dessert warm with a generous scoop of vanilla ice cream.
This is very similar to a blueberry cobbler with a sweet-and-salty cookie-like crust. The blueberry pie filling provides a sweet, fruity base that pairs perfectly with the fresh blueberries and lemon zest. The boxed yellow cake mix is then sprinkled over the top, followed by thin slices of butter, creating a crispy and buttery topping.
If you love dump cake, try my strawberry dump cake, chocolate cherry dump cake, peach dump cake, and classic cherry dump cake.
Shortcut Notes
- Easy dessert - Dump cakes are made by dumping all of the ingredients into a baking dish with little effort.
- Simple ingredients - Fresh produce and baking ingredients.
- Plenty to share - This is a great recipe for special occasions such as Easter, Mother's Day, Father's Day, or the 4th of July.
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Ingredients
- blueberry pie filling - find canned pie filling at the grocery store in the baking aisle
- fresh blueberries - or thawed frozen berries
- lemon zest - fresh lemon zest
- yellow cake mix - a box of cake mix
- butter - unsalted butter cut into thin slices
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (175°C) degrees.
Coat the inside of a 9x13 baking dish with nonstick cooking spray.
Pour both cans of blueberry pie filling into the prepared baking dish, spreading it out evenly.
Top the pie filling with fresh blueberries, spreading evenly.
Top the berries with fresh lemon zest.
Tip: When you add each ingredient, evenly distribute them to create a nice, even layer.
Sprinkle the dry cake mix evenly over the blueberries. Gently smooth the surface with clean, dry hands or the back of a spatula without pressing down too hard.
Evenly distribute the thin butter slices over the top of the cake mix.
Tip: I cut the stick of butter into 40 thin slices for even coverage. If you prefer, you can use melted butter instead and evenly pour it over the top of the cake mix.
Bake for 45–55 minutes, or until the fruit is bubbling actively around the edges and the top is deep golden-brown and crisp.
Cool for at least 10 minutes, then serve warm or at room temperature with vanilla ice cream.
Substitutions
- Pie filling: This blueberry version is only the start. Use any canned pie filling. Try a different flavor of fruit pie filling, such as cherry pie filling or apple pie filling, for a twist on the classic recipe. Bookmark my cherry dump cake recipe.
- Cake mix: Swap out the yellow cake mix for a white cake mix, or try a chocolate cake mix for a richer flavor.
- Berries: Substitute the fresh berries with another type of berry, such as raspberries or blackberries. You can also use frozen berries that have been thawed and drained of any excess moisture.
- Lemon zest: You can skip this if needed. It brightens up the flavor of the berries, but you might not miss it.
FAQ
Yes, it is recommended to refrigerate dump cake. The fruit filling and cake mix contain perishable ingredients that can spoil if left at room temperature for too long.
Yes, dump cake is more like a fruit cobbler and less like a cake. It has a gooey filling with a cookie-like crust.
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📖 Recipe
Easy Blueberry Dump Cake
Video
Ingredients
- 2 (21-ounce) cans blueberry pie filling
- 2 cups blueberries
- 1 tablespoon lemon zest
- 1 (15.25-ounce) box yellow cake mix
- ¾ cup unsalted butter cut into thin slices
Instructions
- Preheat the oven to 350ºF (175°C) degrees.
- Coat the inside of a 9x13 baking dish with nonstick cooking spray.
- Pour both cans of blueberry pie filling into the prepared baking dish, spreading it out evenly. Top with fresh blueberries and lemon zest.
- Sprinkle the dry cake mix evenly over the blueberries. Gently smooth the surface with clean, dry hands or the back of a spatula without pressing down too hard.
- Evenly distribute the thin butter slices over the top of the cake mix.
- Bake for 45–55 minutes, or until the fruit is bubbling actively around the edges and the top is deep golden-brown and crisp. Cool for at least 10 minutes, then serve warm or at room temperature with vanilla ice cream.
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