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Easy Blueberry Dump Cake Recipe

A buttery, jammy blueberry dump cake that comes together in minutes with just a handful of ingredients. Perfect for effortless desserts.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course blueberry dump cake recipes, Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 4 cups fresh or frozen blueberries no need to thaw
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 box 15.25 oz yellow or white cake mix
  • 1/2 cup unsalted butter sliced into thin pats
  • 1/4 teaspoon cinnamon optional
  • Pinch of salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • Spread the blueberries evenly across the bottom of the prepared dish.
  • Sprinkle the sugar, cornstarch, lemon juice, cinnamon, and salt over the berries. Gently toss with a spatula to coat.
  • Pour the dry cake mix evenly over the blueberry mixture. Do not stir.
  • Layer the butter slices over the top of the cake mix, covering as much surface area as possible.
  • Bake for 40-45 minutes, or until the top is golden brown and the berries are bubbly around the edges.
  • Let the cake cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

1. For a less sweet version, reduce the sugar to 1/4 cup or omit it entirely if using very ripe berries.
2. If using frozen blueberries, do not thaw them. Add an extra 5 minutes to the baking time.
3. Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
4. To make this dairy-free, use a vegan butter stick or melted coconut oil in place of regular butter.
5. For a gluten-free version, use a certified gluten-free yellow cake mix.