Blueberry Dump Cake Recipe: Irresistible Summer Dessert

With just four simple ingredients, this Blueberry Dump Cake gives a fresh summer twist to a classic, easy-to-make dessert. Named for the straightforward method of “dumping” layers into a baking dish, this recipe is perfect for busy weeknights, potlucks, or backyard gatherings.

blueberry dump cake on plate with fork, topped with scoops of vanilla ice cream

Ingredients
Instructions
Additions and variations
Storage and reheating
Recipe notes
More dessert recipes

I grew up making dump cake the way my grandmother did: a no-fuss dessert that relied on canned fillings and a boxed cake mix. This blueberry version follows that same spirit — quick, reliably delicious, and crowd-pleasing. The technique is similar to a cobbler or crumble in that there is no bottom crust; instead you start with a layer of fruit or pie filling and top it with a dry cake mix and melted butter. As it bakes, the cake mix crisps into a golden, buttery topping while the blueberry filling becomes thick and bubbly.

This recipe keeps prep time to a minimum — about five minutes of hands-on work — so it’s especially handy for summer gatherings, barbecues, or any time you want dessert without fuss. Serve this warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of hot and cold, crisp and gooey.

Ingredients

Blueberry pie filling – Use canned pie filling for speed and convenience. If you prefer homemade, you can use a simple cooked blueberry filling made from fresh berries, sugar, and a bit of cornstarch. Measure about two 21-ounce cans (roughly 5 cups) for a standard 9″ x 13″ pan.
Lemon cake mix – A lemon cake mix pairs beautifully with blueberries, but white or yellow cake mix also works. The dry mix forms the crisp, cake-like topping.
Unsalted butter – Melted and poured over the dry cake mix, butter helps the topping brown and become slightly crunchy. Unsalted is preferred so you control the saltiness.
Blueberries (optional) – Fresh or frozen blueberries sprinkled on top add extra texture and color. They’re optional but recommended if you have them on hand.

Instructions

These steps keep the method simple and reliable. Do not stir the layers—this is essential to achieving the characteristic contrast between gooey filling and crisp topping.

cake mix covered in melted butter in baking dish

Preheat the oven to 350°F (175°C).
Grease a 9″ x 13″ baking dish and spread the blueberry pie filling into an even layer across the bottom.
Sprinkle the dry lemon cake mix evenly over the blueberry filling. Do not stir or mix it into the fruit.
Pour the melted butter evenly across the cake mix, trying to wet as much of the dry mix as you can. Small dry spots are fine.
If using, scatter the fresh or frozen blueberries over the top.
Bake, uncovered, for 50–60 minutes, or until the top is golden brown and the filling is bubbling.
Allow the cake to cool 10–15 minutes before serving so the filling sets slightly. Serve warm with vanilla ice cream or whipped cream.

blueberry dump cake on plate with fork and a scoop of vanilla ice cream

Additions and variations

Scoop of ice cream – Serve warm slices topped with vanilla ice cream or a complementary flavor like blueberry or lemon for extra indulgence. Finish with a little lemon zest for brightness.
Whipped cream – A dollop of lightly sweetened whipped cream balances the richness of the buttered topping.
Nuts – If you like a bit of crunch, sprinkle 1/2 cup chopped walnuts or pecans over the cake mix before baking. Candied pecans add sweetness and extra crunch.
Mixed fillings – Combine a can of blueberry filling with apple or strawberry pie filling to make a mixed-berry or apple-blueberry version. Use equal amounts so the filling layer stays even.
Make it more cobbler-like – Mix the dry cake mix with the melted butter until crumbly, then sprinkle the mixture over the fruit for a more streusel-like topping.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to five days. If keeping it in the baking dish, let the cake cool completely, then cover tightly with plastic wrap or a lid. Do not leave the cake at room temperature for extended periods.

To reheat a single portion, microwave on a plate for about 60 seconds until warm. To reheat the whole pan, cover with foil and bake in a 350°F oven for 10–15 minutes, or until heated through.

Recipe notes

Do not stir the layers. The contrast between the crisp topping and the gooey filling depends on keeping the layers separate while baking.
Doneness signals: The cake is ready when the top is golden brown and the blueberry filling bubbles up around the edges.
Texture: Expect a buttery, crumbly top with a thick, jammy filling underneath. If the filling seems too thin after baking, let the dessert rest; it will thicken as it cools.
Substitutions: White or yellow cake mix works in place of lemon if that’s what you have; add a teaspoon of lemon zest to the cake mix for extra citrus if desired.

blueberry dump cake in baking dish with serving spoon

More dessert recipes

If you enjoyed this easy blueberry dump cake, try other simple desserts that are perfect for sharing: sea salt chocolate chunk cookies, no-churn strawberry ice cream, a classic chocolate pie, salted caramel ice cream, apple dessert pizza with cinnamon streusel, or a fresh strawberry pie with graham cracker crust. These recipes are all designed for home cooks who want big flavor with minimal fuss.