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Blueberry Dump Cake

A quick and easy dessert made with just four ingredients, this blueberry dump cake features jammy blueberries under a golden, buttery topping.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 21-ounce cans blueberry pie filling Use regular version for best texture
  • 1 box 15.25-ounce yellow or white cake mix Yellow adds richer flavor, white gives a lighter vanilla vibe
  • 1 cup unsalted butter, melted Creates a golden crisp topping
  • 1 lemon zest from 1 fresh lemon Adds brightness and balances sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 baking dish with a little butter or spray.
  2. Pour the blueberry pie filling into the dish and spread it evenly. Zest the lemon over the top and gently swirl it in.
  3. Sprinkle the dry cake mix evenly over the blueberries without stirring.
  4. Melt the butter and drizzle it evenly over the cake mix, covering as much as possible.
Baking
  1. Bake for 40 to 50 minutes until the top is golden brown and the filling is bubbling around the edges.
Serving
  1. Let the cake sit for 10 to 15 minutes to settle, then serve warm with ice cream or whipped cream.

Notes

For variations, consider adding chopped nuts or a sprinkle of cinnamon. Serve warm for the best experience.