Ingredients
- 2 cans (21 ounces each) of blueberry pie filling
- 1 box of lemon cake mix (you can substitute with vanilla or yellow cake mix)
- ¾ cup salted butter, melted
- 1 cup fresh blueberries
- Vanilla ice cream (optional, for serving)
Instructions
1. Layer the Blueberry Pie Filling
Start by opening the two cans of blueberry pie filling. Pour the contents into your prepared 9×13-inch baking dish. Spread the filling out into an even layer to ensure the base of your cake is consistent. You want the blueberry filling to cover the bottom of the dish completely.
2. Add the Cake Mix
Next, open the box of lemon cake mix (or the flavor of your choice) and sprinkle it evenly over the blueberry pie filling. The goal is to cover the entire surface with the dry cake mix. No need to mix it into the filling—this layer is what will give you that delicious, crumbly topping when baked.
3. Drizzle the Butter
Melt the salted butter (¾ cup), and once it’s fully melted, drizzle it evenly over the top of the cake mix. This is the secret to the crispy, golden topping! Make sure you try to cover as much of the dry cake mix as possible with the melted butter. The butter will soak into the cake mix as it bakes, turning into a crunchy, golden layer.
4. Add Fresh Blueberries
For an extra burst of fresh flavor, sprinkle the fresh blueberries evenly over the top of the cake. These fresh berries will provide added texture and a little extra sweetness. They’ll bake beautifully on top of the cake mix, contributing to the overall flavor and presentation.
5. Bake the Cake
Place the baking dish in the preheated oven and bake for 45-50 minutes. Keep an eye on it toward the end of the baking time; the top should be golden brown and the filling bubbling around the edges. If you’d like, you can check the center of the cake with a toothpick. If it comes out clean, it’s ready!
Once your cake is done, remove it from the oven and let it cool for about 15 minutes before serving. This brief cooling time allows the flavors to settle and makes it easier to serve.
Notes
1. Use Room Temperature Butter
While it’s important to melt your butter for this recipe, it’s also a good idea to use room temperature butter. This ensures it will melt smoothly and evenly when you drizzle it over the cake mix. If your butter is too cold or frozen, it may not spread as evenly, leading to uneven baking.
2. Don’t Worry About Mixing
One of the best things about a dump cake is that you don’t need to worry about mixing the ingredients. Simply layer everything and let the oven work its magic. The dry cake mix will turn into a lovely golden topping as it bakes, so there’s no need to stir or mix anything together.
3. Make It Your Own
Feel free to get creative with the cake mix flavor. While lemon cake mix pairs wonderfully with blueberries, you can easily swap it out for vanilla, yellow cake mix, or even a spice cake mix for a different twist. You can also add spices like cinnamon or nutmeg if you prefer a more complex flavor profile.
4. Add Some Nuts for Extra Crunch
If you like a little crunch, consider adding some finely chopped nuts to the blueberry pie filling. Walnuts, almonds, or pecans would all work wonderfully. This is an easy way to take the texture to the next level and add a touch of nuttiness to the flavor.
5. Frozen vs. Fresh Blueberries
While fresh blueberries give the cake a burst of flavor and a pretty pop of color, you can substitute frozen blueberries if that’s what you have on hand. However, be mindful that frozen berries tend to release more moisture, which can sometimes make the topping a little soggy. If you use frozen berries, try to drain them slightly before adding them to the cake.
6. What to Do if the Cake Gets Too Brown
If you notice the cake top is getting too brown before the center is cooked, you can cover it loosely with aluminum foil. This will help the cake bake evenly without overbrowning. Just remove the foil during the last 10 minutes of baking to allow the top to crisp up again.
- Prep Time: 5 minutes
- Cook Time: 50 minutes