Blueberry Dump Cake
There’s something undeniably charming about a dessert that promises both ease and indulgence, and the blueberry dump cake fits this bill perfectly. This delightful treat has been winning over hearts with its straightforward preparation and its burst of berry goodness. It’s the kind of recipe that calls for minimal effort but delivers maximum flavor—a true testament to the magic that can happen when simplicity meets sweetness.
Imagine the aroma of buttery cake mingling with the tartness of blueberries as it wafts through your kitchen. That’s the allure of the blueberry dump cake. It’s a dessert that doesn’t pretend to be anything other than what it is: uncomplicated comfort food. Whether you’re a seasoned baker or someone whose oven typically serves as extra storage, this cake will make you feel like a culinary whiz without the fuss.
The beauty of the blueberry dump cake lies in its versatility. It’s a crowd-pleaser at summer barbecues, a cozy addition to winter gatherings, and a hit at potlucks year-round. You can dress it up with a scoop of vanilla ice cream or a dollop of whipped cream, or enjoy it in its pure, unadorned glory. Each bite is a celebration of that juicy blueberry flavor, complemented by a tender, crumbly cake that practically melts in your mouth.
What’s more, the blueberry dump cake is a reminder that some of life’s best moments are shared around simple, homemade treats. It’s a conversation starter, a memory maker, and a way to show love without having to spend hours in the kitchen. So next time you’re looking for a dessert that brings people together and leaves them smiling, remember the humble yet fabulous blueberry dump cake.
Blueberry Dump Cake
Ingredients
- 21 ounce blueberry pie filling you can use 1-2 cans of blueberry filling
- 1 box yellow cake mix about 15 ounce (lemon or vanilla are also good choices)
- ¾ cup unsalted butter 1 ½ sticks of butter
Instructions
- Preheat oven to 350°F (180°C). Coat inside of baking dish with non stick cooking spray.
- Dump a can of blueberry pie filling into the dish and spread out to cover the bottom.
- Pour dry cake mix over the pie filling. Cover evenly.
- Melt butter and drizzle over the top of the cake mix.
- Bake for 35-40 minutes until top edges are golden brown. Allow to cool 10 minutes before serving. Serve warm and top with a scoop of vanilla ice cream or generous dollop of whipped cream.
