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Love From The Oven

Delicious Recipes For Easy Meals, Desserts, Cookies, Cakes, Breads, Brownies And More!

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Blueberry Dump Cake

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With just 4 ingredients and one pan, this Blueberry Dump Cake recipe is as easy as it gets. Fresh blueberries and sweet blueberry pie filling helps form a dessert bursting with juicy berry flavor.

Serving of blueberry dump cake in a blue ramekin

I firmly believe that everyone needs to know how to make a dump cake. When you’re short on time, energy or mixing bowls, a good dump cake recipe is a life saver.

This dump cake, like most, isn’t like the type of cake you cut a perfectly shaped slice out of. It’s a bit more like a pie and cake combined, and stirred up a bit. Grab a bowl or a ramekin and a scoop of this flavorful blueberry treat! 

Blueberry Dump Cake

Right now, I’m loving all things blueberry. When I see blueberries on sale, I snap up as many as I can. In the spring and summer, it’s easier than ever to find blueberries at peak ripeness and sweetness. 

With Blueberry Dump Cake, you get twice the berry fun–both thickened blueberry pie filling and fresh plump  blueberries go in one pan, with yellow cake mix to pull everything together. Using blueberry pie filling in dump cake is a stroke of genius that lets you enjoy the taste of a blueberry pie without any of the work! 

Bowl of Blueberry Dump Cake on a blue background

This dump cake pairs perfectly with a big scoop of vanilla ice cream or a dollop of whipped cream for an out-of-this-world dessert experience! 

No one will guess how easy this blueberry pie filling dump cake is to make, either. 

Blueberry Dump Cake Recipe 

You only need four ingredients for this blueberry dump cake recipe: 

  • Cake mix – I used yellow cake mix but cake mix would work beautifully, too!
  • Unsalted butter – Keep your butter cold, it makes it easier to divide it more easily into little pats for putting over the cake mix.
  • Blueberry pie filling – Any brand you like will work here! If you can’t find a can that specifically says “pie filling” you can substitute canned blueberries in syrup. 
  • Fresh blueberries – Do not substitute frozen berries. The liquid will seem into the cake mix, discoloring it and making it soggy. 

That’s it! Trust me on this. Oh and the best part? You mix and bake blueberry dump cake all in the same pan. 

Cup of blueberry dump cake with a spoon taking out a bite

How to Make

  1. Dump the canned blueberries or pie filling into a 9 x 13 pan. Add white or yellow cake mix on top. 
  2. Add pats of butter to the top of the cake mix, followed by the fresh blueberries.
  3. Bake for 45 minutes or until the crumbly top starts to look golden brown. 

See? Easy peasy and only one dish to wash!

I love to serve this while still warm. There’s nothing more satisfying than when your cake gets your ice cream just a bit melty! This blueberry dump cake is also a home run served with a dollop of whipped cream. 

Bowl of blueberry dump cake with a blue background

If you like my Blueberry Dump Cake recipe you’ll also want to try . . .

  • Lemon Blueberry Pound Cake
  • Chef’s Table Cheesecake
  • Lemon Blueberry Bread
  • Peach Dump Cake

A bowl of blueberry dump cake on a purple background

Click to pin & save this recipe

Cup of blueberry dump cake with a spoon taking out a bite

Blueberry Dump Cake

A 4 ingredient dessert recipe where juicy blueberries are the star.
5 from 2 votes
Print Pin Rate Save Saved!
Course: Dessert
Keyword: cake, cake mix
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 servings
Calories: 207kcal
Author: Christi Johnstone

Ingredients

  • 1 box cake mix white or yellow
  • 3/4 cup unsalted butter
  • 2 21 oz cans blueberry pie filling
  • 2 cups fresh blueberries

Instructions

  • Preheat oven to 350 F and lightly grease a 9 x 13 inch baking pan.
  • Dump both cans of pie filling into the pan and spread it evenly so that no part of the bottom of the pan is visible. Use a spoon or measuring cup to dust the pie filling with the cake mix, covering it evenly.
  • Add the butter in pats to cover the cake mix, then sprinkle in the fresh blueberries.
  • Bake for 45 minutes, or until the top looks golden brown. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!

Notes

If you can't find 21 oz cans of blueberry pie filling, feel free to use ones that contain slightly more or less. This recipe is flexible!

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 225mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Home » Baking & Sweets » Cakes & Cupcakes » Blueberry Dump Cake

#LoveFromTheOven Baking & Sweets Cakes & Cupcakes Desserts
July 4, 2020 by LOVE FROM THE OVEN

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  1. ThereseMarie says

    July 5, 2020 at 2:43 pm

    So you do not make the cake as directed on box? You need to be specific. Put the cake mix in wet or dry?? I hope you don’t do all your recipes so vaguely.

    Reply
    • Christi Johnstone says

      July 5, 2020 at 4:52 pm

      ThereseMarie, maybe you didn’t see the recipe instructions? It should be right above where you left this comment, but I’ll repeat them for you here. Enjoy!

      Preheat oven to 350 F and lightly grease a 9 x 13 inch baking pan.

      Dump both cans of pie filling into the pan and spread it evenly so that no part of the bottom of the pan is visible.

      Use a spoon or measuring cup to dust the pie filling with the cake mix, covering it evenly.

      Add the butter in pats to cover the cake mix, then sprinkle in the fresh blueberries.

      Bake for 45 minutes, or until the top looks golden brown. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!

      Reply
      • Kathy says

        July 22, 2020 at 4:07 pm

        I absolutely love your comment Christi, some people are clueless.

        Reply
  2. Pamela says

    July 7, 2020 at 1:08 pm

    Temp?? 350?

    Reply
  3. Pamela says

    July 7, 2020 at 1:13 pm

    Sorry, in reading again, i saw the temp.

    Reply
  4. Deb says

    July 11, 2020 at 8:16 pm

    5 stars
    I just made this and it was unbelievably delicious!! I had never heard of a dump cake before 🙂

    Reply
  5. cindy ellis says

    August 22, 2020 at 5:00 am

    can you use fresh black berries

    Reply
    • Christi Johnstone says

      August 22, 2020 at 2:54 pm

      Sure!

      Reply
  6. Rachael says

    October 12, 2020 at 4:05 am

    5 stars
    This is the first ‘dump cake’ I ever made… easy and delicious 😀

    Reply
Hi, I'm Christi I love sharing easy & delicious recipes that your family & friends will love. I'm a mom, cookbook author...Read More

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