Blueberry Dump Cake is a delightful dessert that has captured the hearts of many with its simplicity and mouthwatering flavor. This easy-to-make treat combines the sweet, juicy goodness of blueberries with a buttery cake topping, creating a perfect harmony of taste and texture. Originating from the classic “dump cake” concept, where ingredients are literally dumped into a baking dish, this recipe has roots in American home cooking, making it a beloved staple at potlucks and family gatherings.
People adore Blueberry Dump Cake not just for its incredible taste, but also for its convenience. With minimal prep time and no need for complicated techniques, its a dessert that anyone can whip up, even on a busy weeknight. The warm, bubbling blueberries paired with the crisp cake topping create a comforting experience that evokes nostalgia and joy. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is sure to become a favorite in your household.
Ingredients:
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted (2 sticks)
- 1 teaspoon ground cinnamon (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Preparing the Blueberry Mixture
1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and thoroughly. 2. **Prepare the Blueberries**: In a large mixing bowl, combine the blueberries, granulated sugar, lemon juice, and vanilla extract. If youre using frozen blueberries, theres no need to thaw them; just toss them in as they are. Gently stir the mixture until the blueberries are well coated with the sugar and other ingredients. This will help to create a delicious syrup as the cake bakes. 3. **Let it Sit**: Allow the blueberry mixture to sit for about 10-15 minutes. This resting time helps the blueberries release their juices, which will enhance the flavor of the cake.Preparing the Cake Base
4. **Prepare the Baking Dish**: While the blueberries are resting, grab a 9×13 inch baking dish. You can lightly grease it with cooking spray or butter to prevent sticking, but its not strictly necessary since the butter will be added later. 5. **Add the Blueberry Mixture**: Pour the blueberry mixture into the prepared baking dish, spreading it out evenly across the bottom. Make sure to scrape all the juices from the bowl into the dish; this is where a lot of the flavor will come from. 6. **Add the Cake Mix**: Open the box of yellow cake mix and sprinkle it evenly over the blueberry layer. Do not stir or mix it in; just let it sit on top. This is what makes it a “dump” cake the layers remain separate during baking.Adding the Butter
7. **Melt the Butter**: In a microwave-safe bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals, stirring in between, until its completely melted. 8. **Pour the Butter**: Once the butter is melted, pour it evenly over the top of the cake mix. Make sure to cover as much of the cake mix as possible. This will create a beautiful, golden crust as it bakes. 9. **Sprinkle Cinnamon (Optional)**: If you love a hint of spice, sprinkle ground cinnamon over the top of the melted butter. This step is optional, but it adds a lovely warmth to the flavor profile.Baking the Cake
10. **Bake**: Place the baking dish in the preheated oven and bake for 45-55 minutes. Youll know its done when the top is golden brown and the blueberry juices are bubbling around the edges. Keep an eye on it towards the end of the baking time to prevent over-browning. 11. **Check for Doneness**: To ensure the cake is fully baked, you can insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, its ready. If it comes out with wet batter, give it a few more minutes.Tips and Variations
15. **Fruit Variations**: While blueberries are my favorite, you can easily swap them out for other fruits. Raspberries, blackberries, or even peaches work wonderfully. Just adjust the sugar based on the sweetness of the fruit you choose
Conclusion:
In summary, this Blueberry Dump Cake is an absolute must-try for anyone looking to indulge in a deliciously simple dessert that bursts with flavor. The combination of juicy blueberries and a buttery cake topping creates a delightful contrast that is sure to impress your family and friends. Plus, the ease of preparation means you can whip it up in no time, making it perfect for gatherings, potlucks, or even a cozy night in. For serving suggestions, I love to pair this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the experience. You can also sprinkle some powdered sugar on top for an extra touch of sweetness. If you’re feeling adventurous, consider adding a hint of lemon zest or a sprinkle of cinnamon to the blueberry mixture for a unique twist. I encourage you to give this Blueberry Dump Cake a try and share your experience with me! Whether you stick to the classic recipe or experiment with your own variations, I would love to hear how it turns out for you. Dont forget to snap a picture and share it on social medialets spread the joy of this delightful dessert together! Happy baking! Print
Blueberry Dump Cake: Easy Recipe for a Delicious Dessert
- Total Time: 65 minutes
- Yield: 8–10 servings 1x
Description
This Blueberry Dump Cake is an easy and delicious dessert featuring juicy blueberries topped with a buttery cake layer. Ideal for any occasion, it can be enjoyed warm with vanilla ice cream or whipped cream for a delightful treat.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts (optional, such as pecans or walnuts)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the blueberries, granulated sugar, lemon juice, and vanilla extract. Rinse fresh blueberries and remove stems; frozen blueberries can go straight into the bowl.
- Gently stir until the blueberries are well coated with the sugar and lemon juice.
- Let the mixture sit for about 10 minutes to allow the sugar to draw out the juices from the blueberries.
- Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Pour the yellow cake mix evenly over the blueberry mixture in the baking dish without stirring.
- If desired, sprinkle ground cinnamon over the cake mix.
- Drizzle the melted butter evenly over the top of the cake mix.
- If using, sprinkle chopped nuts on top of the melted butter.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the blueberry mixture is bubbling around the edges.
- If the top browns too quickly, cover loosely with aluminum foil.
- Once baked, remove from the oven and let cool for 10-15 minutes.
- Scoop portions into bowls, ensuring a mix of blueberry filling and cake layer.
- Top with vanilla ice cream or whipped cream if desired.
- For presentation, sprinkle with additional cinnamon or fresh blueberries.
- Allow the cake to cool completely before storing.
- Cover with plastic wrap or transfer to an airtight container; refrigerate for up to 3-4 days.
- Reheat individual servings in the microwave for 30 seconds to 1 minute, or reheat the entire dish in the oven.
Notes
- This recipe is versatile; feel free to substitute other berries or add spices to suit your taste.
- For a gluten-free version, use a gluten-free cake mix.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Leave a Comment