5-Ingredient Blueberry Dump Cake
This 5-ingredient blueberry dump cake recipe is made with fresh blueberries, blueberry pie filling, lemon zest, yellow cake mix, and butter.
Servings: 12 servings
Calories: 248kcal
Ingredients
- 2 cans blueberry pie filling (21-ounce each)
- 2 cups blueberries
- 1 tablespoon lemon zest (about 1 medium-sized lemon)
- 15.25 ounces boxed yellow cake mix
- 1.5 sticks salted butter cut into thin slices (¾ cup)
Instructions
- Preheat the oven to 350ºF (176°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.
- Evenly distribute the thin butter slices over the top of the cake mix.
- Bake for 50-60 minutes or until the cake mix becomes golden brown. Cool for at least 10 minutes before serving. Serve warm or at room temperature with a scoop of ice cream.
Video
Notes
Storage
To store leftover blueberry dump cake, allow it to cool to room temperature, then cover the baking dish. Store it in the refrigerator for up to three days. The cake crust may become soggy over time.
If you prefer to store the cake for a longer period, you can freeze it for up to two months. To freeze, allow the cake to cool completely, then wrap it tightly with plastic wrap and aluminum foil or place it in an airtight container. When you're ready to serve, thaw the cake in the refrigerator overnight before reheating it in the oven or microwave.
Nutrition
Calories: 248kcal | Carbohydrates: 33g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 353mg | Potassium: 40mg | Fiber: 1g | Sugar: 18g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg