My Fave Blueberry Dump Cake

5 from 1 vote

Juicy blueberries and buttery cake topping come together in this easy, no-fuss Blueberry Dump Cake—perfect warm with ice cream or whipped cream.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: baked, blueberries, blueberry, cake, dessert, dump cake, easy, family-friendly, kid-friendly, skillet, southern, summer, sweet, sweets

Servings: servings

Calories: 311kcal

Author: Shanika

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

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

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!

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!

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.