Blueberry Dump Cake

Some desserts just get it right without trying too hard — and this blueberry dump cake is one of them. It’s the kind of thing I make when I want something warm, buttery, and a little messy in the best way.

No mixers, no layers, no long list of steps. Just a baking dish, a handful of ingredients, and a few minutes to throw it all together.

The first time I made this, I wasn’t expecting much. I needed something quick, didn’t want to dirty every bowl in the kitchen, and had a couple cans of blueberry pie filling in the pantry.

By the time it came out of the oven, the house smelled so good I didn’t even wait for it to cool. I scooped it into a bowl, added a scoop of vanilla ice cream, and…wow.

Crispy golden edges, warm berries bubbling underneath, and that sweet-melty thing that happens when ice cream hits hot cake? Pure magic.

Now it’s a regular in my kitchen. And honestly, it never disappoints. If you want something easy that tastes like you put way more effort into it than you actually did — this is it. Here’s exactly how I make mine so it turns out just right every time.

Table of Contents

Blueberry Dump Cake Recipe

Ingredients

2 cans (21 oz each) blueberry pie filling
1 tsp lemon zest (optional, adds brightness)
1 box (15.25 oz) yellow cake mix (unprepared)
10 tbsp unsalted butter, very cold
⅛ tsp salt
Vanilla ice cream, for serving

Instructions

Position the rack in the center. Lightly grease a 9×13-inch baking dish with nonstick spray or a thin coating of oil.
Pour both cans of blueberry pie filling into the prepared dish. Use a spatula to spread it evenly into the corners. Sprinkle the lemon zest on top if using — this enhances the berry flavor.
Open the dry cake mix and sprinkle it evenly over the blueberries. Don’t mix or stir it in — this layering is key for the signature texture.
Evenly scatter the ⅛ teaspoon of salt across the surface. It helps balance the sweetness and sharpens the flavor of the crust.
Slice the cold butter into very thin pieces (about ⅛ inch). Dot the butter slices all over the surface of the cake mix. Try to cover as much area as possible — this ensures a golden, slightly crisp top without any dry patches.
The top should be bubbly around the edges and golden brown in spots. If you see dry patches after 30 minutes, gently drizzle 1–2 tablespoons of melted butter over those areas and return to the oven.
Let it sit for about 10 minutes so the juices thicken slightly. Then, scoop into bowls while still warm.
The contrast between the warm, gooey cake and cold, creamy ice cream is essential for that classic finish.

How Do You Make Blueberry Dump Cake With Canned Blueberries?

Using canned blueberries is one of the easiest ways to make this cake.

Use canned blueberry pie filling: it gives the cake a soft, juicy base.
Add a second can if needed: for extra flavor and moisture.
Spread dry cake mix evenly on top: don’t mix it in.
Pour melted butter over the cake mix: so it bakes into a crispy topping.
Don’t stir any layer: just layer and bake for best texture.
Bake until golden brown: about 30–40 minutes at 350°F (175°C).

Can I Use Fresh Blueberries In a Dump Cake?

Yes, you can use fresh blueberries instead of canned.

Mix fresh blueberries with sugar and cornstarch: this makes your own fruity base.
Use lemon juice or zest: to make the flavor pop.
Spread them evenly in the dish: for even baking.
Use the same amount as canned: about 2–2½ cups.
Bake a little longer if needed: fresh berries release more juice.

What Is The Best Cake Mix For Blueberry Dump Cake?

The type of cake mix changes how your dump cake tastes.

Yellow cake mix: best for a buttery, classic flavor.
White cake mix: mild and lets the blueberry shine.
Lemon cake mix: great if you love a fruity twist.
Avoid chocolate or spice mixes: they don’t match well with blueberry.

Do You Need To Refrigerate Blueberry Dump Cake?

Yes, it’s best to store the cake in the fridge after baking.

Let it cool fully first: before putting in the fridge.
Use a container with a lid: to keep it fresh.
Eat within 3 to 5 days: for best flavor and texture.
Reheat before serving: if you like it warm.

Can I Make Blueberry Dump Cake Without Cake Mix?

Yes, you can make it with simple pantry ingredients.

Mix flour, sugar, baking powder, and salt: this replaces cake mix.
Add melted butter or oil to the mix: so it forms a topping.
Sprinkle this mix over blueberries: just like you would with cake mix.
Keep it simple and dry: don’t stir or turn it into a batter.

Can I Use Frozen Blueberries In a Dump Cake?

Yes, frozen blueberries work well and are easy to use.

No need to thaw: just use straight from the freezer.
Toss with sugar and cornstarch: to help thicken the filling.
Add lemon zest or juice: to boost the flavor.
Spread evenly in the pan: for even baking.
Bake a little longer if needed: frozen berries can take extra time.

Is Blueberry Dump Cake Supposed To Be Gooey?

Yes, a soft and slightly gooey middle is normal.

The fruit layer makes it juicy: especially when warm.
The top should be golden and slightly crisp: that’s the perfect texture.
Let it cool a little before serving: this helps it set better.
If it’s too runny: bake a few extra minutes until it thickens.

Can I Make Blueberry Dump Cake In a Slow Cooker?

Yes, it’s easy to make this dessert in a slow cooker too.

Spray the slow cooker with oil or line it: to prevent sticking.
Layer blueberries, then cake mix, then butter: same as oven method.
Cook on high for 2½ to 3 hours: or on low for 4 hours.
Don’t stir the layers: keep them separate for the best texture.
Scoop and serve warm: straight from the cooker.

How Do You Store Leftover Blueberry Dump Cake?

Keep your leftovers fresh and tasty with these easy tips.

Cool the cake fully: before storing.
Use an airtight container or cover tightly: to avoid drying out.
Store in the fridge: it stays fresh for up to 5 days.
Reheat in the microwave or oven: if you want it warm again.
You can freeze it too: for up to 1 month. Thaw in the fridge overnight.