Blueberry dump cake is one of those desserts that feels simple but a little more elevated at the same time. It has that classic buttery topping you expect, but the juicy blueberries and hint of cinnamon give it a richer, slightly more homemade flavor.
It's still just as easy as any dump cake, but the added fresh berries and warm flavor make it perfect when you want something a little more than the basics.
The Kind of Dessert That Feels Just a Little Extra Special
FAQs
Blueberry dump cake is an easy dessert made by layering blueberry filling, cake mix, and butter, then baking until golden and bubbly. This version adds fresh blueberries and a little flavor boost for extra texture.
Yes, you can use frozen blueberries. No need to thaw them first-just add them straight in.
This usually means the butter didn't fully cover the cake mix. Use the tilt method (see tips below) or add a little more melted butter to dry spots.
Store leftovers covered in the refrigerator for 3-4 days. Reheat before serving for best texture.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
- Blueberry pie filling - The base of the recipe, giving it a rich, sweet blueberry flavor.
- Fresh blueberries - Add extra texture and a more natural berry flavor.
- Yellow cake mix - Creates the buttery, crumbly topping.
- Butter - Helps the topping bake evenly and adds richness.
- Cinnamon - Adds a subtle warmth that pairs really well with blueberries.
- Vanilla extract - Enhances the flavor and gives it a more homemade taste.
Instructions
- Preheat the oven and lightly grease a baking dish.
- Spread the blueberry pie filling evenly across the bottom of the dish.
- Stir in the vanilla extract and cinnamon directly into the filling.
- Sprinkle the fresh blueberries evenly over the top.
- Add the dry cake mix evenly across the surface. Do not stir.
- Place thin slices of butter over the cake mix, covering as much of the surface as possible.
- Bake until the top is golden and the blueberry filling is bubbling around the edges.
- Let cool slightly before serving warm.
Tips
- Use the tilt method for even butter coverage. You can lightly smooth peaks with a fork to help the butter settle evenly.
- Don't skip the fresh blueberries. They add texture and make the dessert feel less like a shortcut recipe and more like something made from scratch.
- Cold butter works well here. Thin slices help create a more crumbly, cobbler-like topping. You can also melt the butter and pour it on like I do in most of my dump cake recipes. (This is just a preference on what you find easier.)
- Watch for bubbling edges. That's the best sign the filling is fully cooked.
- Let it rest before serving. About 15 minutes helps everything set so it's easier to scoop.
Why Blueberry Works So Well
Blueberries have a slightly tart flavor that balances really well with the sweet cake topping. When baked, they soften and release juices that blend with the filling, creating a richer, more layered flavor than some other dump cake variations.
Adding fresh berries on top of the filling also gives you little pockets of texture, which is what makes this version stand out.
Related Recipes
If you love easy desserts like this, you may also enjoy:
- Cherry Dump Cake - A classic version with a sweet and slightly tart cherry filling.
- Chocolate Cherry Dump Cake - A richer twist with chocolate and cherry combined.
- Strawberry Cheesecake Dump Cake - Creamy and fruity with a cheesecake-style layer.
- Caramel Apple Dump Cake - A cozy, fall-inspired dessert with warm caramel flavor.
- Pumpkin Dump Cake - Soft, spiced, and perfect for cooler weather.
Recipe
Blueberry Dump Cake
Ingredients
- 42 ounces canned blueberry pie filling 21 ounces each
- 1 box yellow cake mix
- ½ cup unsalted butter 1 stick – 8 tablespoons, cold
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set it aside for later use.
- Spread blueberry pie filling evenly in the bottom of the baking dish. Use a spatula to spread it evenly across the bottom.
- Stir in vanilla extract and cinnamon directly into the filling until well combined.
- Evenly sprinkle the fresh blueberries over the filling.
- Sprinkle the dry cake mix evenly over the top of the blueberry filling. Do not mix; this is what creates the dump cake texture.
- Cut the cold butter into thin slices or small pats and place them evenly over the cake mix. Try to cover as much surface area as possible so the topping bakes evenly.
- Bake for 45-50 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let the cake sit for 15-20 minutes after removing from the oven. This allows the filling to thicken slightly, making serving easier.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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