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Baked blueberry dessert with a golden crumbly topping in a parchment-lined pan, similar to a blueberry dump cake
Chef Emma

Blueberry Dump Cake

Fresh or frozen blueberries tossed with sugar, cornstarch and lemon in the baking dish, covered with dry cake mix and butter, and baked at 350°F until golden and bubbling.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups blueberries 750 g, fresh or frozen (not thawed)
  • 1/2 cup granulated sugar 100 g
  • 2 tbsp cornstarch
  • 1 lemon 1 tsp zest and 1 tbsp juice
  • 1 box white, yellow or lemon cake mix 13.25 to 15.25 oz, dry mix only
  • 3/4 cup butter 170 g, cold and thinly sliced, or melted
  • 1 tbsp sugar mixed with 1/2 tsp cinnamon optional topping

Equipment

  • 9x13-inch baking dish
  • Rimmed baking sheet

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Toss the blueberries, sugar, cornstarch, lemon zest and lemon juice in the dish and spread evenly.
  3. Sprinkle the dry cake mix evenly over the berries, breaking up lumps. Level gently; do not stir.
  4. Cover the whole surface with thin slices of cold butter, or drizzle evenly with melted butter. Add the cinnamon sugar if using.
  5. Set on a baking sheet and bake 45 to 55 minutes (55 to 65 for frozen berries), until golden and the juices bubble thickly. Dab dry spots with melted butter after 30 minutes.
  6. Cool at least 20 minutes and serve warm with ice cream or whipped cream.

Notes

Pie-filling shortcut: use 2 cans (21 oz) blueberry pie filling and skip the sugar, cornstarch and lemon juice; bake 45 to 50 minutes. Refrigerate leftovers up to 4 days. Don't taste the raw cake mix. Calories are an estimate per serving from USDA FoodData Central values, without toppings.