Oh, do I have a treat for you today.
Now, if you can, imagine a golden, crumbly crust giving in to a sumptuous, bubbling expanse of blueberries. Yes, we are literally talking about the one and only thing-Blueberry Dump Cake! This is the definition of a crowd-pleaser that will make you lick the dish clean. And the best part? It’s so out-and-out easy to make that you may think that you are cheating on the baking arts. Well, hang in there, my friend – we are going on a delicious berry journey!
My Story
Allow me to share with the readers how many times-this I have lost count of-this Blueberry Dump Cake has saved me.
Okay, it’s like, 2 AM, I’m in my pajamas, and suddenly I remember that I promised to bring dessert to tomorrow’s potluck.
Panic mode: on! But then, like a light at the end of a tunnel in my sleep-deprived haze, I remembered this gem of a recipe.
It was at my great-aunt Mildred’s 80th birthday celebration that I first met this wonderworker, nestled amidst a colorful sea of jello molds and ambrosia salads. One taste, and I was smitten. I had Aunt Millie cornered in an instant, about as fast as you could say the word “blueberry,” and she shared her secret weapon.
From that day on, this dump cake has become my old standbye to turn to at any occasion whatsoever. Office party? Dump cake. Surprise in-laws visit? Dump cake. Tuesday night Netflix and Chill? You know it – dump cake. It’s just that damn foolproof; I’m pretty sure I could make it blindfolded, though I wouldn’t want to try that anytime at home, kids.
How to Make a Blueberry Dump Cake?
BLUEBERRY DUMP CAKE RECIPE
Course: Dump Cakes12
servings10
minutes45
minutes375
kcalIngredients
2 cups fresh or frozen blueberries
1 cup granulated sugar
1 tablespoon lemon juice
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 cup walnuts or pecans, chopped (optional)
1 teaspoon ground cinnamon (optional)
Steps
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine blueberries (defrosted),
sugar, and lemon juice. Stir gently to coat the
berries. - Pour the blueberry mixture into a greased 9×13-
inch baking dish, spreading it evenly. - Evenly sprinkle the dry cake mix over the
blueberries; do not stir. - Drizzle the melted butter over the top, ensuring an
even coverage. - For added flavor, sprinkle chopped walnuts or
pecans and ground cinnamon over the buttered
cake mix (optional). - Bake in the preheated oven for approximately
45-50 minutes, or until the top is golden brown and
bubbly. - Allow to cool slightly before serving. Enjoy warm or
at room temperature, with ice cream or whipped
cream if desired.
Emma’s Tips
Okay, everyone, gather around. I am going to impart some much-needed wisdom concerning dump cake. First off, do not touch that stirred mixture of goodness. I know your instincts may scream for it, but don’t do it! The beauty of this recipe is in the oven, melding those layers together. If you have an extremely juicy batch of berries, sprinkle a tablespoon of cornstarch over them before adding the cake mix. This will just help thicken it up and prevent any sogginess from being at the bottom-which no one likes, am I right?
Now, on to the good stuff: butter. If you forget to melt it, don’t sweat it-hey, it happens to the best of us. Just grate that cold butter instead, and it melts evenly in the oven, giving you the perfect crispy crust. Lastly, should your cake begin to brown too quickly, there’s no need to panic! Simply tent some foil over the top and continue on. Crisis averted!
