Description
This easy and delicious Blueberry Dump Cake recipe combines fresh or frozen blueberries with a buttery yellow cake mix topping for a crowd-pleasing dessert. With minimal prep and a simple layering method, it’s perfect for any occasion and can be served warm with ice cream or whipped cream.
Ingredients
Scale
Filling
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Topping
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup walnuts or pecans, chopped (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Mix Blueberry Filling: In a mixing bowl, combine the blueberries, granulated sugar, and lemon juice. Stir gently until evenly mixed.
- Layer Blueberry Mixture: Spread the blueberry mixture evenly across the bottom of a greased 9×13-inch baking dish.
- Add Cake Mix: Sprinkle the entire box of dry yellow cake mix evenly over the blueberry layer, covering it completely.
- Drizzle Butter and Add Toppings: Pour the melted unsalted butter evenly over the cake mix layer. If using, sprinkle chopped nuts and ground cinnamon over the top for added flavor and texture.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the cake topping is golden brown and the blueberry filling is bubbly.
- Cool: Remove the cake from the oven and let it cool for about 10 minutes to set slightly and allow flavors to meld.
- Serve: Serve the dump cake warm. For an extra special touch, top with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use fresh or frozen blueberries directly; no need to thaw frozen berries before mixing.
- For a nut-free version, omit the walnuts or pecans.
- You can substitute lemon juice with orange juice for a different citrus flavor.
- Ensure the baking dish is well-greased to prevent sticking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
