My Fave Blueberry Dump Cake
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My Fave Blueberry Dump Cake
This easy Blueberry Dump Cake is the ultimate no-fuss dessert—bursting with juicy blueberries, buttery cake topping, and irresistible golden edges. Made with just a few pantry staples, this classic dump-and-bake treat is perfect for busy weeknights, last-minute guests, or simple weekend indulgence. The sweet-tart blueberries bubble beneath a buttery, tender cake layer for a dessert that’s as comforting as it is delicious. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch. Dairy-free, Vegan + Gluten-free Option.
I'm truly the biggest fan of dump cakes and I couldn't help but share this warm, comfort-food dessert recipe for you to try with your entire family. There's just something about throwing together an easy dessert in a skillet or one-pan and being able to satisfyingly indulge in that dessert with your favorite toppings like ice cream or whipped cream like with this Blueberry Dump Cake. The best part is that this recipe is a great adaptation from my original Cinnamon Sugar Peach Cobbler Dump Cake which has become a real fan favorite lately! Plus, this Southern Strawberry Dump Cake is truly something special too for all of my strawberry lovers!
I can guarantee that this dump cake recipe is the perfect rendition for all of the blueberry lovers of the world. It's so gooey, moist, perfectly sweet + crisp, and truly delicious. Plus, there's a nice hint of lemon flavor which as we know works amazingly with blueberries. So, further indulge in comforting blueberry-infused desserts like this No-Churn Blueberry Protein Ice Cream, Vegan Berry Galette, Vegan Blueberry Acai Mini Muffins, My Hubby's Fave Blueberry Pie Cinnamon Rolls, and Skillet Blueberry Cobbler with Cinnamon Biscuits.
Back to this dump cake-----It’s incredibly simple to whip up, especially with the help of boxed cake mix to speed things along. Dump cakes are a dream for anyone who loves dessert but isn’t into spending hours in the kitchen—just toss the ingredients together, let the oven work its magic, and you’ll end up with a sweet, cinnamon-blueberry, golden bubbly dessert that’s absolutely divine!
Jump to:
- What Is A Dump Cake?
- Why You’ll Love This Blueberry Dump Cake
- Do You Use Fresh or Frozen Blueberries for Dump Cake?
- How To Make Blueberry Dump Cake
- Ingredients
- Best Cake Mix Flavors for Blueberry Dump Cake
- Best Blueberries for Blueberry Dump Cake
- Tips for the Best Blueberry Dump Cake
- How To Serve This Blueberry Dump Cake
- Common Q + A's for My Fave Blueberry Dump Cake
- Comforting Dessert Recipes To Try Next
- MADE OUR RECIPE(S)?
- My Fave Blueberry Dump Cake
What Is A Dump Cake?
A dump cake is the ultimate easy dessert. You just "dump" a few ingredients into a baking dish—like canned fruit, boxed cake mix, and butter—and let the oven work its magic. There's no mixing, no fuss, just a sweet, golden treat that's perfect for when you want dessert without all the effort.
Why You’ll Love This Blueberry Dump Cake
- Ridiculously Easy to Make. Just dump, layer, and bake—no mixing bowls, no fancy steps, and zero fuss!
- Sweet, Buttery, and Comforting. Each bite is packed with juicy blueberries and golden cake topping that melts in your mouth.
- Perfect for Any Occasion. Whether it’s a summer cookout, holiday dessert table, or a weeknight treat—this cake fits every vibe.
- Made with Pantry Staples. Uses simple ingredients like cake mix, butter, and fruit—great for last-minute baking!
- Customizable + Versatile. Swap in different fruits (like peaches or strawberries), add nuts, or make it gluten/dairy-free with easy tweaks.
- Crowd-Favorite Classic. A nostalgic Southern dessert that’s always a hit with kids and adults alike.
Do You Use Fresh or Frozen Blueberries for Dump Cake?
I love using fresh blueberries for a lot of my recipes, especially with this dump cake. But, frozen blueberries are also great and the flavor is more concentrated, plus they’re more affordable.
However, note that if you’re using frozen blueberries, lightly toss them in 2-3 tablespoons of flour or cornstarch before adding them to the mixture with the other ingredients. This helps absorb excess water and prevents the berries from making the biscuits soggy or hard to bake through.
How To Make Blueberry Dump Cake
Start by making your blueberry filling and spreading it in a baking dish or deep skillet. Next, dump the cake mix over the blueberries, drizzle with melted butter, and sprinkle with cinnamon sugar. Bake until it’s bubbly and golden, then let it cool slightly before serving with your favorite ice cream or whipped cream! Find the complete recipe details in the recipe card below!
Ingredients
BLUEBERRY FILLING:
- Blueberries. You can use fresh or frozen blueberries, which means this is a year-round recipe! If you use frozen fruit, toss the blueberries in 2-3 tablespoons of flour before adding them to the recipe. This helps absorb some of the excess moisture on the frozen fruit. You can also use wild blueberries for a bolder flavor!
- Cane sugar + brown sugar. Ensure that it's organic for healthiest option.
- Spices. What's dessert without some spices right? You can purchase my Dessert Lover Blend for authentic flavor or you can create a homemade spice mix.
- Vanilla extract. A great addition of flavor and marries everything together. Always use pure vanilla and not the imitation flavor for the best results!
- Lemon. Freshly-squeezed.
TOPPING:
- Yellow cake mix. I love using Bob's Red Mill cake mix.
- Salted butter. Melted.
- Cane sugar. You can also sub this and the cinnamon with actual store-bought cinnamon sugar!
- Ground cinnamon. Omit if using cinnamon sugar. You can also sub with my Dessert Lover Blend for authentic flavor or you can create a homemade spice mix.
GARNISH:
- Whipped cream. Store brought or learn how to easily make your own!
- Vanilla Ice cream. Again you can make your own no churn vanilla ice cream or opt for your fave store brought one!
- Caramel sauce. You can make your own using my Caramel Sauce recipe.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DUMP CAKE!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Blueberry Dump Cake recipe. Everything from my fave cast iron pans, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Best Cake Mix Flavors for Blueberry Dump Cake
Choosing the right cake mix can completely change the flavor profile of your blueberry dump cake. Here are some of the best options to try:
- Yellow Cake Mix. A classic choice that adds a rich, buttery flavor and pairs beautifully with the tart sweetness of blueberries.
- White Cake Mix. Light and neutral, allowing the blueberries to shine as the star of the dessert.
- Vanilla Cake Mix. Adds a subtle vanilla essence for a slightly sweeter, aromatic finish.
- Lemon Cake Mix. Perfect if you love the combination of blueberries and citrus—bright, tangy, and refreshing.
- Butter Golden Cake Mix. Richer and more indulgent than regular yellow cake, with a hint of caramelized flavor.
- Spice Cake Mix. A cozy twist that pairs warm spices like cinnamon and nutmeg with juicy blueberries, especially delicious in cooler months.
- Gluten-Free Cake Mix. Works just as well as traditional varieties, ensuring everyone can enjoy this easy dessert.
NOTE: You can also add mix-ins like shredded coconut, chopped nuts, or lemon zest to your cake mix before baking for an extra layer of flavor and texture.
Best Blueberries for Blueberry Dump Cake
The type of blueberries you use can make a big difference in flavor, sweetness, and texture. Here’s how to choose the best option for your dump cake:
- Fresh Blueberries. If blueberries are in season, fresh is always a winner. Look for plump, firm berries with a deep blue color. Fresh berries give the cake a bright, naturally sweet flavor and a juicy texture. No need to thaw or cook beforehand—just rinse and pat dry before adding.
- Frozen Blueberries. A convenient, year-round option that still delivers great flavor. No need to thaw—just toss them in flour or cornstarch to prevent excess liquid in the cake. Frozen berries may be slightly softer after baking but still taste delicious.
- Wild Blueberries. Smaller in size but big on flavor, wild blueberries are more intense, slightly tart, and packed with antioxidants. They work beautifully for a richer blueberry taste.
- Canned Blueberries in Syrup. This option adds extra sweetness and a syrupy base, making the filling even juicier. Just be sure to drain some of the syrup if you want a thicker consistency.
Tips for the Best Blueberry Dump Cake
Use Cold Butter for the Perfect Crumble. Slice or grate cold butter over the cake mix so it melts slowly, creating a golden, buttery topping instead of a greasy layer. Feel free to use melted butter as instructed also---just evenly drizzle as recommended!
Don’t Over-mix the Ingredients. The magic of a dump cake is in its simplicity—just layer and bake. Stirring too much can lead to a dense, cake-like texture instead of a crumbly topping.
Sweeten to Taste. If your blueberries are extra tart, sprinkle a little extra sugar over them before adding the cake mix. This balances the flavors without making the dessert overly sweet.
Add a Flavor Boost. Mix lemon zest into your cake mix for brightness, a pinch of cinnamon for warmth, or a splash of vanilla extract for extra depth.
Bake Until Golden and Bubbly. Look for a golden-brown topping and bubbly edges before removing from the oven. This ensures the fruit is fully cooked and the topping has the right texture.
Let It Rest Before Serving. Allowing the dump cake to cool for at least 15 minutes helps the filling set slightly, making it easier to serve without falling apart.
Pair with the Right Toppings. A warm blueberry dump cake is heavenly with vanilla ice cream, whipped cream, or even a dollop of Greek yogurt for a tangy twist.
Experiment with Add-Ins. For a twist, sprinkle in white chocolate chips, chopped nuts, or coconut flakes before baking.
How To Serve This Blueberry Dump Cake
Enjoy My Fave Blueberry Dump Cake straight out of the oven (after cooling a few minutes) while it’s still warm + bubbly—it’s irresistible! For an extra special touch, add a scoop of vanilla ice cream or a dollop of whipped cream on top. Trust me, it’ll be gone in no time!
Common Q + A's for My Fave Blueberry Dump Cake
Store any cooled leftovers in a tightly covered container or glass dish covered and refrigerated for up to 4 days before the topping begins to get mushy. Reheat in the oven or enjoy cold—it's delicious both ways.
To reheat, simply add leftover blueberry dump cake to a preheated oven of 375 degrees until warmed through.
Absolutely! You can freeze it after baking. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Yes! Fresh blueberries give the cake a bright, juicy flavor. Frozen blueberries work just as well—add them straight from the freezer to avoid excess liquid. Canned blueberries in syrup create a sweeter, more dessert-like filling (drain some syrup if you want a thicker texture). Read Blog Post for more in depth options!
Yup! Lightly grease your baking dish with butter or cooking spray to prevent sticking and make cleanup easier. If using a non-stick oven-safe cast-iron skillet, no need to grease.
Yellow, white, vanilla, or lemon cake mix are the most popular options. Lemon adds a refreshing citrus twist, while yellow and butter golden mixes create a rich, classic flavor.
Absolutely! Bake it up to a day in advance, then store covered in the refrigerator. Warm it in the oven at 300 degrees Fahrenheit for about 15 minutes before serving to bring back its fresh-from-the-oven texture.
Of course! Simply use your favorite gluten-free cake mix and ensure any additional ingredients are gluten-free like the flour or cornstarch (if using frozen berries), etc.
Of course! Blueberries pair beautifully with peaches, raspberries, strawberries, or blackberries for a mixed-berry dump cake.
Yes! For dairy-free, swap the butter with vegan butter or coconut oil. For vegan, also choose an egg-free cake mix (or one labeled vegan-friendly) and use plant-based butter. Some vegan cake mixes may require adding plant-based milk or applesauce—just follow the package instructions.
Comforting Dessert Recipes To Try Next
My Fave Blueberry Dump Cake is a smash hit, so if you like this one, you will love these recipes!
- No-Churn Salted Caramel Oreo Ice Cream
- Orange Olive Oil Bundt Cake
- No Churn Strawberry Oreo Ice Cream
- Southern Peach Cobbler Cinnamon Rolls
- My Fave Strawberry Shortcake
- Vegan Vanilla Oreo Cake
- Easy Southern Peach Cobbler [with Canned Peaches]
- Simple Blueberry Compote
- Candied Frozen Sour Grapes
- Southern Bananas Foster
- Strawberry Cheesecake
- Peanut Butter + Jelly Cake
- Honey Lavender Sheet Cake
MADE OUR RECIPE(S)?
If you tried My Fave Blueberry Dump Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
My Fave Blueberry Dump Cake
Ingredients
BLUEBERRY FILLING:
- 8 cups organic blueberries, fresh or frozen (See Notes for using frozen blueberries)
- ¼ cup organic cane sugar
- ¼ cup organic brown sugar
- 1 teaspoon Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor; See Notes for homemade option!)
- 2 tsps vanilla extract
- ½ lemon, freshly-squeezed
TOPPING:
- 1 box yellow cake mix (I love using Bob's Red Mill cake mix)
- 1 cup salted butter, melted
- ¼ cup organic cane sugar (You can sub with my Dessert Lover Blend or store-bought cinnamon sugar)
- 1 teaspoon ground cinnamon
GARNISH:
- Whipped cream (You can make your own Whipped Cream)
- Vanilla ice cream (You can make your own Vanilla Ice Cream)
- Caramel sauce (You can make your own using my Caramel Sauce recipe)
Instructions
TO MAKE THE BLUEBERRY FILLING:
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard (9x13 inch) baking dish or a large deep skillet (oven-safe) with butter or oil.
- In a large bowl, add the blueberries. Toss together the blueberries, lemon juice, cane sugar, brown sugar, Dessert Lover Blend, and vanilla, mixing until combined and the blueberries are fully coated. NOTE: If using frozen blueberries, be sure to toss them lightly in 3-4 Tbsps of cornstarch first!
ASSEMBLE + BAKE:
- Add the blueberry filling to the prepared baking dish or deep skillet. Pour the dry cake mix evenly over the top of the blueberry filling and then pour the melted butter over the top of the cake mix. NOTE: If there are a few spots that don't have butter, that's OK.
- Finally, sprinkle the cinnamon sugar over the top of everything. NOTE: If making yours from scratch, simply mix together the sugar + ground cinnamon in a bowl until combined----then sprinkle.
- Bake for 55-65 minutes (in the middle rack) or until the blueberry filing becomes bubbly and the top is golden brown (with little to no white spots). NOTE: You can leave it in for an extra 5-10 minutes if needed, but be sure to watch it so that it doesn't get too dark.
- Remove the blueberry dump cake from the oven, slightly cool (about 10–15 minutes), and serve immediately with a scoop of your favorite ice cream, whipped cream, and/or caramel sauce!
- Bon Appetit!
Tips & Tricks
- STORAGE: Store any cooled leftovers in a tightly covered container or glass dish covered and refrigerated for up to 4 days before the topping begins to get mushy. Reheat in the oven or enjoy cold—it's delicious both ways. To reheat, simply add leftover blueberry dump cake to a preheated oven of 375 degrees until warmed through.
- VEGAN + GLUTEN-FREE OPTION: See FAQ Section for details!
- COMMON Q + A's FOR DUMP CAKE: See FAQ Section for details!
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can add a pinch of salt as an ingredient.
- FRESH VS. FROZEN BLUEBERRIES: If you decide to use frozen blueberries, you'll need about 8-9 cups. You'll also want to toss them in 2-3 Tbsps of cornstarch to ensure that the filling isn't too liquid-y when baking since the water content is higher for frozen fruit.
- SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.
Nutrition
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My family and I enjoyed this blueberry dump cake so much we made it again for dessert.. 10/10.. Thanks for the recipe!!