Easy Blueberry Dump Cake Quick Jammy Goldentopped Dessert

Q: What is a blueberry dump cake and how is it different from a cobbler?

A blueberry dump cake is a fuss-free, cobbler-like dessert where blueberries are tossed with a bit of sugar and thickener, then "dumped" into a baking dish and topped with dry cake mix and melted butter before baking. Unlike a cobbler, which uses a biscuit or pastry-style topping you usually spoon on, a dump cake uses a boxed cake mix (or a crumb topping) for a quicker, crunchier golden top. It gives the same jammy, comforting result with far less hands-on work—perfect for weeknights, potlucks, or afternoon tea.

Q: Can I use frozen blueberries in a blueberry dump cake, or do I need to thaw them first?

Yes — you can use frozen blueberries straight from the freezer without thawing, and that often helps prevent the filling from getting waterlogged. Toss them with the sugar and cornstarch as directed; if your berries are especially juicy you can increase the cornstarch to 3 tablespoons for a thicker set. Using frozen berries is a great year‑round shortcut and still gives bright, jammy results.

Easy Blueberry Dump Cake My GoTo Jammy GoldenTopped Dessert

By Fia MartinezSeptember 20, 2025Updated: September 19, 2025

4.00 (1 Ratings)

Table of Contents

Quick Hook

Have you ever craved a dessert that feels homemade but takes almost no work? blueberry dump cake is that magic.

Life’s busy, right? I first made this for a last minute potluck. Everyone went back for seconds.

Fun quote I love: Life is short, eat dessert first. This recipe delivers a jammy, buttery top. It’s sweet, tart, and comfort food simple.

Brief Overview

This blueberry dump cake recipe comes from classic American pantry hacks. It’s basically a blueberry cobbler shortcut. Prep is easy and forgiving.

Difficulty is very low. Prep time is 10 minutes . Bake time is 40 50 minutes at 350° F ( 175° C) .

Makes 8 generous servings. Perfect for weeknights or big family dinners.

I often use frozen fruit. Frozen blueberry dump cake (no thaw) works great. It keeps the filling less watery and more jammy.

Main Benefits

Top health benefit is the berry boost. Blueberries add fiber and antioxidants. Compared to heavy pastries, this feels lighter.

Serve it warm with vanilla ice cream. A jammy blueberry dessert with vanilla ice cream is my go-to. It’s also a quick summer berry dessert for potlucks.

What makes it special? Zero rolling and no fuss. This is an easy blueberry dump cake with cake mix hack. You get a golden, crunchy top and soft, bubbling fruit beneath.

I’ve tried variations often. A lemon blueberry dump cake variation brightens things up. I’ve also made a mixed berry dump cake recipe for variety.

For gluten-free needs, use a gluten-free blueberry dump cake mix.

Honest moment: sometimes the butter pools weirdly. I learned to drizzle evenly. If the top browns too fast, tent foil and keep baking.

Streusel topped blueberry dump cake fans, you can swap the cake mix. Try a streusel for extra crunch. Or add oats for texture.

Okay, ready for the ingredients? Next up I’ll list everything you need. Simple, precise, and pantry friendly.

Ingredients & Equipment

I love how simple a blueberry dump cake is. This version is jammy, buttery, and easy.
Fun fact: blueberries rank high in antioxidants. That helps justify dessert, right?

Main Ingredients

Filling:

4 cups fresh or frozen blueberries ( 560 g ).
1/2 cup granulated sugar ( 100 g ).
2 tbsp cornstarch ( 16 g ).
1 tbsp fresh lemon juice ( 15 ml ).
1 tsp lemon zest (optional).
1/2 tsp pure vanilla extract ( 2.5 ml ).
Pinch of fine salt ( about 1/8 tsp ).

Topping:

1 (15.25 oz / 432 g) box yellow cake mix.
1/2 cup unsalted butter ( 113 g ), melted.
Optional crunch: 1/4 cup old-fashioned oats ( 20 g ) or 2 tbsp coarse sugar.

Quality tips for key ingredients. Use firm, plump blueberries. Not mushy. Pick a yellow cake mix with real vanilla.
Choose unsalted butter for control of salt.

This recipe fits many moods. Try the lemon blueberry dump cake variation for brightness.
Swap half the berries for a mixed berry dump cake recipe twist.

Use a gluten-free mix for gluten-free blueberry dump cake .

Seasoning Notes

Essential spice combos are simple. Vanilla plus lemon is classic. Add a pinch of cinnamon for warmth.
A small squeeze of orange juice brightens flavors.

Flavor enhancers and aromatics:

Toasted almond extract, tiny splash.
Fresh lemon zest, bright pop.
A dash of fine sea salt, balances sweetness.

Quick substitutions:

Arrowroot or tapioca 1:1 for cornstarch.
Coconut oil for butter in vegan swaps.
Boxed streusel or homemade for a streusel topped blueberry dump cake .

Equipment Needed

Essentials only:

9x13-inch (23x33 cm) baking dish.
Large mixing bowl and whisk.
Small bowl or measuring cup for melted butter.
Rubber spatula, measuring spoons and cups.
Oven mitts.

Common household alternatives:

Metal pan works if oven safe.
A fork can whisk in small batches.
A kitchen scale helps with precise grams.

I once brought this to a church bake sale. People called it a blueberry cobbler shortcut .
Honestly, it’s my go-to for potlucks.

It’s a true quick summer berry dessert for potlucks .

Cooking Method quick intro

You know that feeling when dessert needs to happen fast? Studies show 72% of home bakers pick shortcuts. I’m one of them.

Enter my favorite: the bold, buttery blueberry dump cake . It's basically a blueberry dump cake recipe wrapped in nostalgia. Easy, forgiving, and crowd pleasing.

Prep Steps

Get your mise en place ready. Measure 4 cups blueberries, sugar, cornstarch. Zest and juice one lemon. Melt 1/2 cup butter . Line up a 9x13 pan and whisk.

Time savers: use frozen berries straight from the bag. They save a wash and chill. Toss dry cake mix over the fruit. No mixing needed.

Safety note: hot filling bubbles like lava. Use oven mitts and long handled utensils. Let it rest before slicing.

step-by-step Process

Preheat oven to 350° F ( 175° C) . Grease the dish.
Toss blueberries, 1/2 cup sugar , 2 tbsp cornstarch , lemon juice, vanilla, salt. Stir well. Use frozen blueberries if you like.
Pour berries into the pan. Evenly sprinkle the dry cake mix on top. Add oats or coarse sugar if using.
Drizzle melted butter over the mix. Cover spots; small pools are fine.
Bake 40– 50 minutes until filling bubbles and topping is golden. Aim for filling hotter than 200° F ( 93° C) if using a thermometer. Let rest 10– 15 minutes .

Visual cues matter. Look for deep golden topping and active bubbling at edges. Those tell you it’s done.

Pro Tips

Distribute butter in dots. This avoids dry patches. Use frozen blueberries for a frozen blueberry dump cake (no thaw) approach. Tent with foil if top browns fast.

Avoid under thickening by skipping cornstarch. It makes the filling runny. Overbaking dries the top. Stop when bubbling begins.

make-ahead: bake, cool, refrigerate up to 3 days. Warm at 325° F ( 160° C) to serve.

I once brought this to a potluck. People called it a blueberry cobbler shortcut . I shrugged and said, honestly, it’s just magic.

Try the lemon blueberry dump cake variation or a streusel topped blueberry dump cake . Serve warm with ice cream and watch happy faces.

Recipe Notes quick chat about the dish

Oh my gosh, this blueberry dump cake is my go-to lazy dessert. It’s basically a blueberry dump cake recipe that tastes like a cobbler.

Think jammy filling under a crunchy, golden top. It’s the perfect blueberry cobbler shortcut for busy nights or when you need a quick summer berry dessert for potlucks.

At my last backyard BBQ, it vanished in ten minutes. No lie.

Serving Suggestions

Serve warm, straight from the pan. Top with vanilla ice cream for that classic jammy blueberry dessert with vanilla ice cream vibe.

A dollop of whipped cream and a little lemon zest lift it. For fancy guests, try with a slightly off-dry Riesling or Prosecco.

For potlucks, slice into squares and bring a tray people will come back for seconds.

Storage Tips

Cool completely before storing. Refrigerate leftovers in an airtight container for 3 4 days . To freeze, cut into portions, wrap tightly, and freeze up to 3 months .

Thaw in the fridge overnight. Reheat in the oven at 325° F / 160° C until warm. Microwave reheats fast but can make the topping soft.

Variations

Want tweaks? Try a lemon blueberry dump cake variation by adding extra lemon zest and lemon extract. Make a mixed berry dump cake recipe by swapping half the blueberries for raspberries.

For a streusel topped blueberry dump cake, use a crumb topping instead of cake mix. Need gluten-free blueberry dump cake? Use a certified gluten-free cake mix.

Vegan? Swap butter for coconut oil and use a vegan mix.

Nutrition Basics

Estimated calories per serving: about 400. Fat about 16 g, carbs roughly 62 g. Blueberries add fiber, vitamin C, and antioxidants. This isn’t health food, but it’s fruit forward and worth savoring.

I’ll be honest sometimes the top browns before the filling bubbles. I learned to tent foil and keep baking.

Little tips like that save the day. If you want, I can send a printable card with exact bake times.

Try it once. You’ll get hooked.

Frequently Asked Questions

What is a blueberry dump cake and how is it different from a cobbler?

A blueberry dump cake is a fuss free, cobbler like dessert where blueberries are tossed with a bit of sugar and thickener, then "dumped" into a baking dish and topped with dry cake mix and melted butter before baking.

Unlike a cobbler, which uses a biscuit or pastry style topping you usually spoon on, a dump cake uses a boxed cake mix (or a crumb topping) for a quicker, crunchier golden top. It gives the same jammy, comforting result with far less hands-on work perfect for weeknights, potlucks, or afternoon tea.

Can I use frozen blueberries in a blueberry dump cake, or do I need to thaw them first?

Yes you can use frozen blueberries straight from the freezer without thawing, and that often helps prevent the filling from getting waterlogged. Toss them with the sugar and cornstarch as directed; if your berries are especially juicy you can increase the cornstarch to 3 tablespoons for a thicker set.

Using frozen berries is a great year-round shortcut and still gives bright, jammy results.

Why did my topping turn out soggy, and how can I get a crisp, golden top?

Soggy topping usually means the butter wasn't distributed evenly or the filling was still very wet when the top browned; drizzle the melted butter in several spots and gently spread so the cake mix is moistened throughout.

If the top browns before the filling is bubbling, tent the pan loosely with foil and keep baking until you see active bubbling around the edges. For extra crunch, sprinkle oats or coarse sugar over the cake mix before adding butter, and allow the baked cake to rest 10 15 minutes to finish setting.

How should I store leftover blueberry dump cake, and can I freeze it?

Cool the cake to room temperature, then cover tightly or transfer portions to an airtight container and refrigerate for up to 3 4 days; leftovers are lovely warmed and served with ice cream.

You can freeze individual portions (without ice cream) for 2 3 months wrap slices well in plastic and foil or use freezer safe containers, then thaw overnight in the fridge and reheat in a 325°F (160°C) oven to refresh the topping.

For quick reheats, the microwave works for a single serving but the topping will be softer than oven reheated pieces.

Is blueberry dump cake healthy and are there easy lighter or dietary swaps?

An average serving is around 400 kcal with significant carbs and sugar, so it's best enjoyed as an occasional dessert rather than a daily treat. To lighten it, reduce the filling sugar (the recipe already suggests 1/3 cup if berries are very sweet), use a lower-calorie or gluten-free cake mix, or swap part of the butter for a softer substitute note that less butter will change the crispness of the top.

For dietary needs, use gluten-free mix for celiac friendly versions and vegan cake mix plus coconut oil or vegan margarine for a vegan alternative, and use arrowroot or tapioca instead of cornstarch if desired.