Sweet, simple, and satisfying! This blueberry dump cake recipe uses fresh berries for peak flavor. Your go-to easy dessert!
Life is busy, but the call for something sweet is undeniable. Especially in the summer went fresh fruit is well…fresh! And if you’re like me, especially during blueberry season, that call is even louder! I grow loads of blueberries and love including them in recipes when I harvest them. I mean, there’s nothing quite like the burst of flavor from a freshly picked blueberry. That’s why I’m super excited to share this ridiculously easy dessert: a Blueberry Dump Cake featuring those juicy, homegrown (or locally sourced!) berries.
If you’re new to the concept, dump cakes are one of the easiest desserts in the world to make. They require minimal effort, zero technique, and deliver maximum deliciousness every time. Dump cakes are my go-to when I need a last-minute treat and a quick dessert I can make on the fly.
While I have several dump cake recipes up my sleeve (see more ideas at the bottom of this post), this version takes the classic and levels it up with the bright, juicy flavor of fresh blueberries. Trust me, it’s a game-changer – wait until you try this one!
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Fresh Blueberry Dump Cake: A Taste of Summer Simplicity
This recipe is a testament to how easy it can be to create something truly yummy… especially when you have access to fresh, seasonal ingredients.
Ingredients for Homemade Blueberry Dump Cake
- 4-6 cups fresh blueberries (adjust to your preference and pan size)
- 1 (21-ounce) can blueberry pie filling (this adds sweetness and helps create a saucy base)
- 1 (15.25-ounce) box yellow cake mix (or white cake mix)
- 1 cup (2 sticks) cold unsalted butter, cut into pats
- Optional: 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
- Optional: 1 tablespoon granulated sugar (to toss with the fresh blueberries if they aren’t super sweet)
Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Layer the Filling: Pour the can of blueberry pie filling evenly into the bottom of the prepared baking dish.
- Add Fresh Blueberries: In a separate bowl, gently toss the fresh blueberries with the optional tablespoon of sugar if desired. Spread the fresh blueberries evenly over the canned blueberry filling.
- Sprinkle the Cake Mix: Evenly sprinkle the dry cake mix over the layer of blueberries. If using cinnamon or nutmeg, sprinkle it over the cake mix as well.
- Dot with Butter: Arrange the cold butter pats evenly over the top of the dry cake mix. The melting butter will create a wonderfully textured topping.
- Top with More Blueberries (Optional): For an extra burst of fresh flavor and visual appeal, you can sprinkle an additional cup of fresh blueberries over the butter pats. This allows some berries to bake right into the topping.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and the filling is bubbly around the edges. The baking time might be a little longer due to the fresh fruit.
- Cool & Serve: Let the dump cake cool for at least 15-20 minutes before serving. This allows the blueberry juices to thicken slightly and prevents the topping from being too crumbly. The aroma filling your kitchen will be worth the wait!
Serving Suggestions for This Blueberry Dump Cake Recipe
Here are some ways to enjoy this tasty blueberry recipe.
- Warm with Vanilla Bean Ice Cream: The contrast of warm, fruity cake and cold, creamy ice cream is simply divine. The vanilla bean adds a touch of elegance.
- Topped with a Cloud of Whipped Cream: Light and airy whipped cream complements the richness of the cake beautifully. Consider adding a hint of vanilla to your whipped cream.
- A Drizzle of Lemon Glaze: A simple glaze made with powdered sugar and lemon juice adds a bright, tangy counterpoint to the sweet blueberries.
- Enjoy it Simply: Sometimes, the best way to savor the fresh blueberry flavor is to enjoy the warm cake on its own.
Variations to Embrace the Blueberry Season
Once you’ve experienced the joy of a fresh blueberry dump cake, you’ll want to experiment with different ways to make it. Here are a few ideas:
- Other Berries: This method works beautifully with other fresh berries like raspberries, blackberries, or a mixed berry medley. You might need to adjust the amount of sugar you toss with the berries depending on their sweetness.
- Different Cake Mixes: Experiment with different cake mix flavors like lemon, spice, or even a blueberry muffin mix for a slightly different texture and taste.
- Add a Crumble Topping: For extra texture, sprinkle a simple crumble topping (flour, butter, sugar, and oats) over the cake mix before adding the butter pats.
- Infused Butter: For a subtle flavor twist, try infusing your melted butter with a sprig of rosemary or thyme while it cools slightly before dotting it over the cake.
Food Storage for Your Blueberry Dump Cake
- Room Temperature: Leftover blueberry dump cake can be stored, tightly covered, at room temperature for up to 2 days.
- Refrigeration: For longer storage (up to 4-5 days), transfer the cooled cake to an airtight container and refrigerate.
- Reheating: Gently reheat slices in the microwave or warm the entire dish in a low oven (around 300°F/150°C) until heated through.
Final Thoughts About This Homemade Blueberry Dump Cake Recipe
There’s a special satisfaction in baking with ingredients you’ve nurtured, and this Fresh Blueberry Dump Cake is the perfect way to showcase the fruits (literally!) of your labor. It’s easy enough for a weeknight treat and impressive enough for a summer gathering. So, head out to your blueberry bushes (or your local farmers market), grab those beautiful berries, and get ready for the simplest, most delicious dessert you’ll make all season!
Thank you for visiting the blog today!
Enjoy your day! xo
Homemade Blueberry Dump Cake Recipe: The Easiest Dessert Ever!
Equipment
- 1 Baking Dish 9×13 (or equivalent)
Ingredients
- 4-6 cups blueberries fresh
- 1 21 oz blueberry pie filling
- 1 box cake mix yellow
- 2 sticks unsalted butter sliced into pats
- ½ tsp nutmeg ground (optional)
- 1 tbsp sugar granulated (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Pour the can of blueberry pie filling evenly into the bottom of the prepared baking dish.
- In a separate bowl, gently toss the fresh blueberries with the optional tablespoon of sugar if desired. Spread the fresh blueberries evenly over the canned blueberry filling.
- Evenly sprinkle the dry cake mix over the layer of blueberries. If using cinnamon or nutmeg, sprinkle it over the cake mix as well.
- Arrange the cold butter pats evenly over the top of the dry cake mix. The melting butter will create a wonderfully textured topping.
- For an extra burst of fresh flavor and visual appeal, you can sprinkle an additional cup of fresh blueberries over the butter pats. This allows some berries to bake right into the topping.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is bubbly around the edges. The baking time might be a little longer due to the fresh fruit.
- Let the dump cake cool for at least 15-20 minutes before serving. This allows the blueberry juices to thicken slightly and prevents the topping from being too crumbly.
Nutrition
More Dump Cake Recipes You Might Enjoy!
If you love to bake without the work, here are more quick and easy dump cake recipes you’ll love.
- Pumpkin Dump Cake Recipe
- Chocolate Dump Cake Recipe
- Viral Apple Dump Cake Recipe
- Pineapple Dump Cake Recipe
- Eggnog Dump Cake
- Cranberry Apple Dump Cake
- Oreo Dump Cake Recipe
- Peanut Butter Cup Dump Cake Recipe
- Cinnamon Roll Dump Cake Recipe
- Strawberry Dump Cake Recipe
