If you have been craving a dessert that’s incredibly simple yet irresistibly flavorful, you’re going to adore this Blueberry Dump Cake with Fresh Blueberries Recipe. Imagine the lusciousness of luscious blueberry pie filling mingling with a buttery, golden cake crumb topping that forms quickly without any fuss. This dessert feels like a warm hug on a plate, bursting with sweet and fresh blueberry goodness, perfect for those moments when you want a treat ready in no time but without sacrificing taste or texture.
Ingredients You’ll Need
This recipe is delightfully straightforward, requiring just a few key ingredients that each play a vital role in creating the textures and flavors that make this Blueberry Dump Cake with Fresh Blueberries Recipe so unforgettable. From the rich blueberry pie filling to the crisp, buttery cake topping, every element is essential.
- Blueberry pie filling (31.5 ounces): The sweet and tangy base loaded with blueberries that gives the cake that signature juicy flavor.
- Yellow cake mix (15.25 ounces): Provides a simple, golden crust that crisps up beautifully and contrasts the moist filling.
- Salted butter, cold (½ cup): Adds richness and buttery flakiness, with cold butter working best to create that crumbly topping.
- Fresh blueberries (1-2 cups, optional): These bring a burst of natural sweetness and freshness that brightens the entire dessert.
How to Make Blueberry Dump Cake with Fresh Blueberries Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F. This ensures your dessert will bake evenly and develop a golden, crisp topping while the blueberry filling gets perfectly bubbling.
Step 2: Layer the Blueberry Pie Filling
Spoon the blueberry pie filling evenly into the bottom of a 9×13-inch baking dish. This luscious layer is the heart of your cake, packed with juicy blueberries and delicious syrup.
Step 3: Add the Cake Mix
Sprinkle the yellow cake mix evenly over the pie filling. This creates a dry, crumbly layer that will bake into a buttery, crisp crust — the perfect foil to the soft berries beneath.
Step 4: Dot with Cold Butter
Slice the cold butter into very thin pats and arrange them all over the top of the cake mix. Try to cover as much of the dry mix as possible with butter, as this will melt and create that iconic golden crust packed with rich flavor.
Step 5: Scatter Fresh Blueberries
Sprinkle the fresh blueberries on top. These add a fresh burst of color and juiciness, enhancing the blueberry flavor in every bite.
Step 6: Bake Until Golden
Place your dish in the oven and bake for about 30 minutes. Keep an eye out for the topping to become beautifully browned and the berry filling to bubble along the edges. If any areas seem dry towards the end, simply add a little more butter and return to the oven as needed.
Step 7: Rest Before Serving
Let the dump cake sit for around 15 minutes after baking. This resting period allows the filling to cool just enough, so it’s not overly runny when you scoop into it, while the topping remains pleasantly crisp.
How to Serve Blueberry Dump Cake with Fresh Blueberries Recipe
Garnishes
You can elevate this simple dessert by topping it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar or a few mint leaves can also add a pretty touch and extra flavor contrast.
Side Dishes
Though the Blueberry Dump Cake with Fresh Blueberries Recipe stands beautifully on its own, serving it alongside a cup of strong coffee or a mild herbal tea perfectly balances the sweetness and makes the experience feel extra special.
Creative Ways to Present
For a charming twist, serve the dump cake in individual ramekins or mason jars, layering with extra fresh blueberries or even a hint of lemon zest. This makes the presentation more personalized and festive for parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Cover the dump cake with plastic wrap or foil and store it in the refrigerator for up to four days. The flavors meld wonderfully overnight, making it just as delicious the next day.
Freezing
You can freeze leftovers by wrapping the cake tightly after it has fully cooled. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Warm slices gently in the oven at 325°F for 10-15 minutes, or microwave single servings for about 30 seconds. Adding a scoop of ice cream while warm creates an utterly delightful dessert experience.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this recipe and can be added in the same way as fresh ones. Just be sure to thaw and drain them lightly before sprinkling on top to prevent excess moisture.
Is it necessary to use salted butter?
Using salted butter enhances the flavor by adding a subtle savory balance, but if you only have unsalted butter, you can use it too—just add a pinch of salt to your taste.
Can I make this Blueberry Dump Cake gluten-free?
Yes! Substitute the yellow cake mix with a gluten-free cake mix of your choice, and double-check your pie filling ingredients to ensure they are gluten-free.
How important is it to let the cake rest before serving?
Very important! Resting allows the blueberry filling to thicken slightly, making it easier to serve and improving the overall texture and flavor of your dessert.
Can I use other fruit pie fillings in this recipe?
Definitely! While blueberry is a classic favorite, this dump cake method works beautifully with cherry, peach, or apple pie fillings as well.
Final Thoughts
You’re going to fall in love with how effortlessly delicious this Blueberry Dump Cake with Fresh Blueberries Recipe comes together. It’s the kind of dessert that feels like home, sweet and simple, but with enough wow to impress any crowd. I can’t wait for you to taste this golden, buttery, berry-filled delight and see just how easy dessert happiness can be!
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Blueberry Dump Cake with Fresh Blueberries Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Dump Cake is a simple, delicious dessert that layers blueberry pie filling with yellow cake mix and cold butter for a buttery, sweet topping. Optional fresh blueberries add extra burst of flavor and texture. Ready in just 40 minutes, it’s perfect for an easy, crowd-pleasing treat.
Ingredients
Filling
- 31.5 ounces blueberry pie filling (two 15.75-ounce cans)
- 1–2 cups fresh blueberries (optional)
Topping
- 15.25 ounces yellow cake mix
- ½ cup salted butter, cold
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the dump cake evenly.
- Layer pie filling: Spread the blueberry pie filling evenly into the bottom of a 9″x13″ baking dish, forming a flavorful base for the cake.
- Add cake mix: Sprinkle the yellow cake mix evenly over the blueberry pie filling layer, covering it completely.
- Top with butter: Slice cold, salted butter into very thin pats and distribute them across the entire surface of the dry cake mix. Covering as much of the cake mix as possible will ensure a moist, golden crust. Cold butter is easier to work with than softened butter.
- Add fresh blueberries (optional): Scatter fresh blueberries on top for added freshness and texture.
- Bake the cake: Place the baking dish in the oven and bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If parts of the cake mix appear dry near the end, add more butter and bake a few minutes longer.
- Rest before serving: Let the dump cake rest for 15 minutes after baking. This allows the blueberry filling to cool slightly and thicken, making it easier to serve without being too runny.
Notes
- Using cold butter helps create a crisper, flakier topping and is easier to handle.
- Fresh blueberries are optional but add a nice fresh burst of fruitiness.
- If any cake mix spots remain dry after baking, additional butter can be added and baked longer for better moisture.
- Allowing the cake to rest ensures the filling sets and is not too runny when served.
