4-Ingredient Blueberry Dump Cake is the answer when your sweet tooth hits and time is not on your side. Maybe it is a weeknight and the sink is already full, or you promised dessert for a friend hangout but forgot to plan. I have been there, and this simple little bake has saved me more times than I can count. It is cozy, fruity, buttery, and it comes together in minutes. If you can open a can, melt butter, and sprinkle cake mix, you can make this. Let me show you how I make my favorite version of this classic, beginner friendly treat.
What Makes Blueberry Dump Cake So Good?
Let’s start with the magic. A dump cake is exactly what it sounds like. You dump in the ingredients and bake. No mixer. No whisking. No drama. What you get is a layer of warm, jammy blueberries under a golden, buttery, crisp topping that tastes like a cobbler and a crumble had a very delicious baby.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Deliciously Easy 4-Ingredient Blueberry Dump Cake. After a few test runs, I dialed in the flavors so it’s easy and full of cozy vibes. 4-Ingredient Blueberry Dump Cake is the answer when your sweet tooth hits and time is not on your side. Maybe it is a weeknight and the…
Here is why I love it.
It is fast. Five to ten minutes of hands on time, tops. Perfect for last minute guests or a spontaneous dessert craving.
It is flexible. I keep blueberry pie filling and cake mix in the pantry so dessert is always a quick decision. You can also swap flavors and still get great results.
It is crowd friendly. The pan goes on the table and everyone digs in. No fancy plating needed. Serve with a big spoon and a smile.
When I first made this years ago, I did not expect much. Then a friend who swears she does not like dessert took one bite and went quiet. She grabbed a second serving and said, OK you have to make this for every cookout from now on. That is the kind of recipe this is. It wins people over without trying.
Honestly the best easy dessert I have made. The top is crunchy and buttery, the blueberries are so warm and juicy, and it tastes like something from a diner pie case. I brought it to work and every slice disappeared. I kept the leftovers and did not feel bad about it.
If you love simple bakes like I do, you might also enjoy peeking at my other cake posts in the cake collection or try a fun twist like this cozy pecan pie dump cake.
Now, onto the details that make this version a keeper in my kitchen.
Ingredients for Blueberry Dump Cake
We promised easy, and we are sticking to it. This is the 4 you need for my favorite Deliciously Easy 4-Ingredient Blueberry Dump Cake.
- Blueberry pie filling Two 21 ounce cans. This is your juicy, fruity base. I like the regular version, not light, for the best texture.
- Yellow or white cake mix One standard box, about 15.25 ounces. Yellow gives a richer flavor, white gives a lighter vanilla vibe. Both work.
- Unsalted butter 1 cup, melted. Butter is the secret to that golden crisp on top.
- Lemon zest From 1 fresh lemon. A tiny bit of brightness that balances the sweetness and makes the blueberries pop.
That is it. Four ingredients in, no eggs, no milk, no fuss. If you want to play with add ons, you can toss a handful of chopped nuts on top or sprinkle a little cinnamon with the cake mix, but it is genuinely wonderful as is.
Craving more blueberry goodness for later this week too? Check out this cool and creamy no bake blueberry cheesecake for a fridge friendly dessert that pairs perfectly with summer dinners.
How to Serve Blueberry Dump Cake
There is no wrong way to serve this. Warm is classic and probably my favorite. Let it rest for about 10 to 15 minutes so the filling settles a bit, then scoop generous portions.
Here are a few easy ideas to dress it up without turning dessert into a project.
Ice cream Vanilla or lemon ice cream melts into the cracks and makes every bite creamy and sweet.
Whipped cream A soft cloud of whipped cream is lovely with the warm blueberries. Homemade or store bought, both are great.
Yogurt For breakfast vibe, spoon the warm cake into a bowl with thick vanilla Greek yogurt. It is cozy and not too sweet.
Make it a mini dessert bar Put out bowls of chopped pecans, coconut, and mini white chocolate chips. Everyone builds their own scoop. It is fun and low effort.
If you want a lighter blueberry snack to balance out dessert days, this blueberry banana oatmeal smoothie is my go to for busy mornings.
Blueberry Dump Cake Recipe
Here is my step by step for a foolproof, Deliciously Easy 4-Ingredient Blueberry Dump Cake. Print it, pin it, or just memorize the three moves. It is that simple.
Equipment You Will Need
9×13 inch baking dish, small saucepan or microwave safe bowl for butter, zester or grater, and a spoon or rubber spatula.
- Prep the pan and oven. Heat oven to 350°F. Grease a 9×13 baking dish with a little butter or spray.
- Layer the blueberries. Pour the blueberry pie filling into the dish and spread it evenly. Zest the lemon right over the top and gently swirl it in with a spoon.
- Add the cake mix. Sprinkle the dry cake mix evenly over the blueberry layer. Do not stir. Cover all the blueberries for even browning.
- Finish with butter. Melt the butter and drizzle it slowly over the entire surface. Try to cover as much of the cake mix as possible. A few dry spots are fine. They will hydrate as it bakes.
- Bake. Bake for 40 to 50 minutes until the top is deep golden and the filling is bubbling around the edges. If some spots look pale, leave it in for 5 to 10 more minutes. Color equals crunch.
- Rest and serve. Let it sit for 10 to 15 minutes so it settles into a scoopable, cozy dessert. Serve warm with ice cream or whipped cream.
Tips for Perfect Texture
Use melted butter, not cold slices. Drizzling melted butter gives more consistent coverage and an even crunch.
Do not mix the layers. Resist the urge. The separation gives that cobbler-like texture we love.
Watch the edges. Bubbling edges are your best doneness cue. If the top browns too fast, tent loosely with foil.
Want to try more playful dump cake combos after this one? The chocolate peanut butter fans in my life cannot stop requesting this peanut butter cup dump cake. It is wild in the best way.
This is my trusty pan-licking, family pleasing, Deliciously Easy 4-Ingredient Blueberry Dump Cake. It is the dessert I can get in the oven before the dinner timer dings and still feel like a hero when it comes out.
Reader Interactions
Tell Me How You Made It Yours
Did you add sliced almonds or a cinnamon sprinkle on top? Maybe you used white cake mix for a lighter taste or swapped lemon zest for a tiny squeeze of lemon juice. I love hearing your spins so leave a note and share your tweaks. If you are in a blueberry mood and want a second dessert for the weekend, I think you would also love these pineapple upside down mini cakes. They are fun to bake with kids too.
And if you become a dump cake superfan like I did, I have a few more recipes you can bookmark for parties and holidays. This chocolate cheesecake trifle is a showstopper with minimal effort, and it travels well.
Common Questions
Can I use fresh or frozen blueberries instead of pie filling?
You can, but you will need to sweeten and thicken them. Toss 5 cups of blueberries with 1 cup sugar and 2 tablespoons cornstarch, then add 2 tablespoons lemon juice. Bake as directed. Pie filling is the fastest option.
What kind of cake mix works best?
Yellow cake mix gives the richest flavor. White cake mix is a close second with a softer vanilla taste. Both deliver that golden, crisp top in a Deliciously Easy 4-Ingredient Blueberry Dump Cake.
How do I store leftovers?
Cool completely, cover the pan, and refrigerate for up to 4 days. Warm portions in the microwave for 20 to 30 seconds. The topping stays fairly crisp even after chilling.
Can I make this ahead?
Yes. Bake it earlier in the day, cool, then reheat at 300°F for 10 to 15 minutes. It will taste freshly baked. You can also assemble right before guests arrive and bake while you eat dinner.
What if I do not have lemon zest?
Use 1 to 2 teaspoons of lemon juice or skip it. It brightens the fruit, but the cake is still great without it. The Deliciously Easy 4-Ingredient Blueberry Dump Cake shines either way.
You Got This Blueberry Bake
All you need are four pantry friendly ingredients and a 9×13 pan to whip up a Deliciously Easy 4-Ingredient Blueberry Dump Cake that tastes bakery good with almost no effort. Scoop it warm, add a little ice cream, and enjoy a cozy dessert that makes any night feel special. If you want more ideas or a second opinion, I love the clear tips in this Blueberry Dump Cake Recipe from The Kitchn and the playful serving twists in Love From The Oven’s quick blueberry dump cake. Now go preheat that oven and treat yourself to a scoop of happiness. 
Blueberry Dump Cake
Ingredients
Method
- Preheat the oven to 350°F and grease a 9×13 baking dish with a little butter or spray.
- Pour the blueberry pie filling into the dish and spread it evenly. Zest the lemon over the top and gently swirl it in.
- Sprinkle the dry cake mix evenly over the blueberries without stirring.
- Melt the butter and drizzle it evenly over the cake mix, covering as much as possible.
- Bake for 40 to 50 minutes until the top is golden brown and the filling is bubbling around the edges.
- Let the cake sit for 10 to 15 minutes to settle, then serve warm with ice cream or whipped cream.
