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–+ servings

Classic Blueberry Dump Cake

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Classic Blueberry Dump Cake turns fresh or frozen blueberries and lemon cake mix into a bubbling, golden dessert with minimal prep. A jammy blueberry filling sits beneath a golden, slightly crisp topping that tastes like you spent all afternoon baking. No mixing bowls, no complicated technique — just layer, bake, and enjoy.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups blueberries fresh or frozen
  • 2/3 cup sugar C&H cane sugar preferred
  • 1 lemon zested
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 15.25 oz lemon cake mix Duncan Hines recommended, dry
  • 12 tbsp butter melted and cooled

Equipment

  • 9x13-inch baking dish
  • Wire rack or trivet

Method
 

  1. Preheat your oven to 350°F / 175°C. Grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat the bottom and sides evenly so the cake doesn't stick and browns nicely on the edges.
  2. Add the blueberries, sugar, lemon zest, vanilla extract, and salt directly to the prepared baking dish. Stir gently until the berries are evenly coated — this encourages the blueberries to release their juices and develop a jammy filling as they bake. Taste a berry and add an extra tablespoon of sugar if they seem especially tart.
  3. Sprinkle the dry lemon cake mix in an even layer over the blueberry mixture, covering it completely. Do not stir — the cake mix should remain as a distinct top layer. Pour the melted, cooled butter over the cake mix in a thin, steady stream, moving back and forth across the pan to wet as much of the surface as possible.
  4. Transfer the baking dish to the preheated oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted into the cake layer comes out clean or with just a few moist crumbs. You should see the blueberry filling bubbling up slightly around the edges — this means the filling is fully cooked.
  5. Remove the dish from the oven and set it on a wire rack or trivet to cool for 10 to 15 minutes. This brief rest lets the filling thicken slightly while the cake stays warm and tender. Scoop into bowls and serve warm with vanilla ice cream or whipped cream if desired.

Notes

If using frozen blueberries, add them straight from the freezer without thawing — thawing first can make the filling too watery and prevent the cake layer from setting properly. Pour the melted butter slowly and evenly across the entire surface of the cake mix; any dry spots that miss the butter will stay powdery and won't bake into a golden crust. Store leftovers covered tightly in the refrigerator for up to four days and reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in a 300°F oven for 15 to 20 minutes. This dessert doesn't freeze well, as the cake layer can turn soggy when thawed, so it's best enjoyed fresh or within a few days of baking.

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