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This simple Blueberry Dump Cake only calls for 5 ingredients and takes about an hour from start to finish! If you’re looking for a way to really dress up a box of white cake mix, look no further.

A square white dish is filled with baked blueberry dump cake.
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Blueberry dump cake is a delicious and easy-to-make dessert that combines the fruity goodness of blueberries with the sweet and buttery flavors of a cake. It gets its name from the simple preparation method, where the ingredients are “dumped” into a baking dish and baked until golden and bubbly. This dessert is perfect for those who want a quick and fuss-free dessert that still delivers on taste.

Blueberries are one of my favorite berries to bake with and I especially love them when they’re in season! There’s just something so unbeatable about the natural sweetness of blueberries that pairs so well with baked goods. I find that in the summer, when blueberries are at their freshest, they’re more delicious than ever. I mean, are you even celebrating the summertime if you don’t enjoy a blueberry dessert once in a while?

Each bite of this dump cake is rich with fresh blueberry flavor, delicious cake mix, and buttery goodness. You’ll be hard pressed to find an easier and more delicious blueberry dessert than this one.

Why You’ll Love This

  • Best way to use seasonal fruit. Every year we are all waiting around for fresh summer fruits and what better way to celebrate summer than to use big, juicy blueberries when they’re in season? The natural sweetness of blueberries pairs perfectly with the soft, buttery cake, creating a delightful combination of flavors.
  • A cake for everyone. Blueberry dump cake is a go-to recipe for those who value convenience and simplicity in the kitchen. With just a few basic ingredients, you can have this dessert ready to bake in minutes. The “dump and bake” method eliminates the need for complex mixing or time-consuming steps, making it an ideal choice for busy individuals or beginner bakers.
  • Customizable for you. This dump cake offers plenty of room for customization, especially in the fruit department. Don’t have blueberries? How about Cherry Dump Cake instead? Or head to the tropics and make Pineapple Dump Cake!
A spoon is lifting a bite of blueberry dump cake from a bowl.

Ingredients You’ll Need

A short and simple ingredient list for blueberry dump cake. Be sure to scroll down to the recipe card for exact measurements.

  • Blueberries – Use fresh, not frozen blueberries! Frozen blueberries will not hold their shape when baking and won’t have the same strong blueberry flavor.
  • Butter – Use unsalted butter for best results.
  • Sugar – All you need here is white granulated sugar, nothing fancy!
  • Vanilla extract – A tablespoon of vanilla extract will help sweeten things even more without making the dump cake overly sweet.
  • White cake mix – One box is all that’s called for, and really any brand should be just fine.
A bowl is filled with blueberry dump cake and a spoon.

How to Make Blueberry Dump Cake

As the name implies, you just gotta dump and bake. Be sure to check out the full recipe below for detailed instructions.

Set the oven. Preheat oven to 350 degrees Fahrenheit.

Prepare to dump and bake. Add the blueberries, ⅓ cup of the butter, sugar, and vanilla to an 8×8″ baking pan and stir to combine. Pour the cake mix on top then spread it out in an even layer. Pour the remaining butter on top of the cake mix and gently spread it around evenly.

Bake. Bake uncovered for 40-50 minutes or until light and golden on top.

Recipe Tips, Substitutions, and Variations

  • Do not mix the cake mix! The cardinal rule of any dump cake recipe is to NOT MIX IT! If you mix the ingredients of any dump cake recipe, it won’t bake quite right and you won’t get the consistency you’re looking for at all.
  • Can I use wild blueberries? You can. You will just have to use slightly more since regular blueberries are bigger. I would personally increase to 4 cups if using wild blueberries.
  • Fresh vs. canned vs. frozen blueberries. Fresh is obviously always preferred but you can definitely use blueberry pie filling as well. Two cans is what you’ll need. If you’re using frozen blueberries, you’ll want to thaw them and drain any excess liquid before incorporating them into the recipe.
  • Tent with foil. If you notice the top of the cake is getting dark fast, tent the top of the baking pan with foil to keep it from burning. Similarly, put the cake in the middle rack and not the top rack as heat rises and will bake the top faster.
  • Use a light colored baking dish. Dark colored baking dishes cook everything a lot faster so try to choose a light colored baking dish for even baking.
  • Try different fruits. Cherry, pineapple, oh my! The possibilities are endless with dump cakes!
Three full bowls are placed next to a casserole dish with blueberry cake.

Storage and Reheating Instructions

In an airtight container in the refrigerator, this blueberry dump cake will stay fresh for up to 4 days.

Keep in mind that it’s meant to be served warm, so be sure to reheat the cold leftovers for about 30 seconds in the microwave before you dig in! And if you’re like me, you’ll want to toss a scoop of ice cream in that warm bowl before digging in.

Vanilla ice cream is placed on top of a serving of blueberry dump cake.

How to Serve Blueberry Dump Cake

Serve blueberry dump cake with a big ole scoop of Cookies and Cream Ice Cream or Strawberry Ice Cream. If you’ve got leftover Strawberry Cake Filling, it would be a great berry addition to this dump cake!

Have more blueberries on hand? Try these:

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5 from 1 vote

Blueberry Dump Cake

If you're looking for a way to really dress up a box of white cake mix, look no further!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 9 slices

Ingredients 

  • 3 ½ cups (518 g) fresh blueberries
  • 1 cup (227 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 15.25 ounce (432 g) box white cake mix

Instructions 

  • Preheat the oven to 350 °F (177 °C)
  • Add the blueberries, ⅓ cup of the butter, sugar and vanilla to an 8×8" baking pan and stir to combine.
  • Pour the cake mix on top then spread it out.
  • Pour the remaining butter on top of the cake mix and gently spread it around evenly.
  • Bake for 40-50 minutes or until light and golden on top.
  • Let it cool for 5 minutes before serving with vanilla ice cream if desired.

Notes

This cake can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1slice, Calories: 440kcal, Carbohydrates: 59g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 336mg, Potassium: 83mg, Fiber: 2g, Sugar: 37g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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2 Comments

  1. Is there a reason why you use an 8×8 pan here (using 1 box of cake mix), while on your cherry dump cake you use a 9×13 pan?