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A super easy 4-Ingredient Blueberry Dump Cake that turns everyday items into a mouthwatering treat with barely any work. Every bite gives you warm, juicy blueberries tucked under a buttery, crisp topping that seems like it needed hours to make instead of just minutes to throw together.
Whenever I make this cake, I think about those lazy summer nights when friends would stop by without warning. The first time I shared it, everyone was shocked it started with canned filling - now it's what I always make when I need something quick and impressive.
Key Ingredients
- Blueberry Pie Filling (21 oz cans): You'll need two
- Yellow Cake Mix (15.25 oz): Forms the amazing crust
- Unsalted Butter: Cut into thin slices while cold
- Fresh Blueberries: Frozen works too, don't thaw them
- Vanilla Ice Cream: For the perfect topping
HOW TO MAKE IT
- 1. Get Ready:
- Turn your oven on to 350°F. Give a 9x13-inch glass dish a quick spray with cooking oil. Take your butter straight from the fridge and cut it into thin slices so you'll get good coverage.
- 2. Bottom Layer:
- Empty both blueberry pie filling cans into the dish and spread them out flat. Make sure it reaches all the corners for an even base. This makes the gooey fruit layer everyone loves.
- 3. Add Cake Mix:
- Pour the dry cake mix on top of the berries in an even layer. Don't mix it in - keeping the layers separate is what makes this work so well.
- 4. Arrange Butter:
- Place your butter slices across the whole surface, trying not to leave big gaps. This helps everything brown nicely and prevents dry patches.
- 5. Top It Off:
- Toss your fresh blueberries across the top. They'll drop down a bit while baking, creating little pockets of fresh flavor throughout.
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What makes this cake so great is how simple it is. My grandma always told me, "The easiest recipes let the food do all the talking."
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Keeping It Fresh
You can keep any leftover cake in the fridge for up to 5 days with a cover on it. It tastes best warm right after making it, but you can heat up single servings in the microwave for about 30-45 seconds to warm them back up. Surprisingly, the taste stays pretty good, though the top won't be as crunchy after storing.
Serving Ideas and Options
This cake tastes amazing by itself, but it's totally next-level when you serve it warm with cold vanilla ice cream on top. For morning meals, try it slightly warmed with a spoonful of Greek yogurt. When you're hosting summer get-togethers, set out whipped cream, different ice cream flavors and extra berries so everyone can dress up their own slice.
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Mix It Up
You can switch this basic idea up all year using different pie fillings like cherry, apple or peach. Add some warmth by sprinkling cinnamon or nutmeg over the cake mix. For some crunch, scatter chopped pecans or walnuts on top of the butter before you bake it. The simple foundation makes it so easy to play around and create your own versions.
Frequently Asked Questions
- → Why shouldn't I stir the layers?
- Keeping the layers as-is helps create texture - fruity on the bottom, fluffy in the middle, and crispy on top.
- → Can I swap the pie filling?
- Definitely! Try peach, cherry, or apple fillings for a twist.
- → Why cut the butter into thin slices?
- It spreads more evenly, making sure the whole surface crisps up perfectly.
- → Can I make this the day before?
- Sure! Just warm up portions before serving for the best taste.
- → Why toss in extra blueberries?
- They make the dessert more flavorful with a fresh and juicy touch.