Blueberry Dump Cake Delight

Blueberry dump cake is that almost-magic dessert you pull together when everyone wants something sweet but no one wants to measure flour or melt chocolate. All you need is five minutes and a couple of pantry helpers. A bubbling sweet blueberry filling gets topped with buttery golden cake for a treat that tastes far more impressive and cozy than its fuss-free steps suggest.

I made this on a summer camping trip with only a cooler and a disposable pan – the simple steps made it do-able anywhere and no one could stop talking about how good the warm filling was with a scoop of melting vanilla ice cream

Ingredients

• Blueberry pie filling: canned rich with jammy fruit brings sweet thick blueberry flavor look for a brand that lists blueberries at the top of the ingredients
• Yellow cake mix: gives you a fluffy lightly sweet topping without extra mixing pick a classic vanilla-forward brand in the standard size
• Salted butter: balances the sweetness with that subtle savory note slice cold so it is easy to spread and covers more surface
• Fresh or frozen blueberries: optional but highly recommended these add fresh tart pops of berry flavor and keep the dessert from being flat use plump berries with no wrinkling or bruises

Step-by-Step Instructions

Prep the Baking Dish:

Lightly butter your 13 by 9 inch baking dish if you want easy serving Pour in both cans of blueberry pie filling and use a spoon or spatula to spread evenly all the way to the edges

Layer the Cake Mix:

Open the cake mix and sprinkle it evenly right over the blueberry filling Make sure it is as level as possible so every bite bakes up golden

Add the Butter:

Take your butter out cold Slice it very thin and arrange the pats all over the surface of the cake mix Press them a little to anchor them in place The key is to cover as much cake mix as possible to avoid dry patches

Top with Blueberries:

Scatter fresh or frozen blueberries over the butter and cake mix layer You do not have to push them in just let them create pockets of tart fruit

Bake:

Slide the pan into a preheated oven at 350 degrees Fahrenheit Bake for about 30 to 35 minutes The topping should be golden brown and you will see blueberry filling bubbling at the edges If any dry patches remain dot with a touch more butter and give it a few more minutes

Rest and Serve:

Let the dump cake cool for at least 15 minutes before you serve The resting time thickens the blueberry filling making every scoop cleaner and more flavorful

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I think the salted butter is what makes this version irresistible As a kid I would sneak extra cold pats between bites for a salty sweet combination no one else could figure out My family always requests this for Fourth of July picnics since it travels so well and is a guaranteed crowd pleaser

Storage Tips

Cover leftovers tightly with foil or transfer to a lidded container This cake keeps well in the fridge up to four days Reheat slices gently in the microwave or pop the whole pan into a low oven until warmed through The topping stays surprisingly crisp even after a night in the fridge

Ingredient Substitutions

No blueberry pie filling Try cherry apple or even peach for a fun twist Frozen blueberries work if you do not have fresh just scatter them over the top as you would with fresh butter Vanilla or white cake mix can be swapped for yellow if the store is out and still bakes up beautifully Unsalted butter is fine as well just add a pinch of salt over the top

Serving Suggestions

This dessert is made for scooping up still warm My family swears by vanilla ice cream on top but whipped cream or a drizzle of heavy cream also tastes wonderful Leftovers turn into the best breakfast cold with a spoon or warm over yogurt for a sweet start to the day

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Cultural Context

Dump cakes became iconic in American kitchens in the mid century when convenience was prized Open a can dump in a mix dot with butter and it makes a familiar homey dessert This recipe continues that tradition with a little extra love from fresh berries

Recipe FAQs

→ Can I use frozen blueberries for the topping?

Yes, both fresh and frozen blueberries work well. Just scatter them over the cake mix before baking for extra flavor and texture.

→ Why should the butter be cold?

Cold butter is easier to slice into thin pats, helping to evenly distribute it over the cake mix for even browning and texture.

→ Can I use a different cake mix flavor?

Absolutely! Try white or lemon cake mix for a different twist, though yellow cake mix offers classic flavor and color.

→ How do I avoid dry cake mix spots?

Ensure the butter covers as much of the dry mix as possible. If you spot dry areas while baking, add more butter and continue baking briefly.

→ What’s the best way to serve this dessert?

Let it rest for about 15 minutes after baking to allow the filling to set. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

→ Can I prepare this dessert ahead of time?

Yes, assemble everything in the baking dish and cover. Refrigerate until you're ready to bake, then follow the usual baking instructions.