Blueberry Dump Cake

5 from 5 votes

This blueberry dump cake bakes up like a cobbler-coffee cake hybrid with thick, jammy blueberries underneath a golden buttery top. My back-pocket summer dessert.

Prep Time5

Cook Time50

Rest time30

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 452kcal

Author: Jennifer Fishkind

Ingredients

41 ounces (2 21 ounce) canned blueberry pie filling
15.25 ounces boxed yellow cake mix
1 cup (2 sticks) unsalted butter melted
⅔ cup whole milk room temperature

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick spray.
Spread the blueberry pie filling into the prepared baking dish.
41 ounces (2 21 ounce) canned blueberry pie filling
Sprinkle the dry cake mix evenly over the pie filling. (You can use a fork to gently break up any large clumps of cake mix)
15.25 ounces boxed yellow cake mix
In a medium bowl, whisk together the melted butter and milk.
1 cup (2 sticks) unsalted butter, ⅔ cup whole milk
Pour the milk mixture slowly over the top of the dry cake mix. To ensure there are no large areas of dry cake mix showing, use a spoon to gently push the dry cake mix under the butter mixture. (A few small spots of dry cake mix are ok) It’s very important that you do not stir the butter mixture and dry cake mix together, you are wanting to layer the cake ingredients. The magic of a dump cake happens while in the oven.
Bake for 48 to 50 minutes, or until the top of the cake is golden brown.
Allow the cake to cool for about 30 minutes before serving.

Notes

Storage:

Leftovers keep well tightly covered in the refrigerator for up to 4 days.

This cake also freezes beautifully. Once it's fully cooled, wrap it in a layer of plastic wrap followed by a layer of heavy duty aluminum foil and it will keep in the freezer for up to 3 months. When you're ready for it, let it thaw overnight in the refrigerator and reheat individual servings in the microwave for 20 to 30 seconds.

Nutrition