Description
This Blueberry Dump Cake is a simple, delicious dessert perfect for any occasion. Juicy blueberries are mixed with sugar and lemon juice, topped with a layer of yellow cake mix, drizzled with melted butter, and baked to golden, bubbly perfection. Optional nuts and cinnamon add a delightful crunch and warmth. Serve warm with ice cream or whipped cream for a comforting treat.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
Topping
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Fruit Mixture: In a mixing bowl, combine the blueberries, sugar, and lemon juice. Spread this mixture evenly in the bottom of a greased 9×13-inch baking dish to form the base layer.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the blueberry mixture, ensuring it completely covers the fruit layer for even baking.
- Top with Butter and Optional Ingredients: Drizzle the melted butter over the top of the cake mix. If using, sprinkle the chopped nuts and ground cinnamon evenly on top to add texture and flavor.
- Bake the Cake: Place the baking dish in the oven and bake for 45-50 minutes, or until the cake appears golden brown and the fruit mixture is bubbly.
- Cool Slightly: Remove the cake from the oven and let it cool for about 10 minutes to allow the dessert to set slightly for easier serving.
- Serve: Serve the dump cake warm, optionally topped with a scoop of vanilla ice cream or whipped cream for added indulgence.
Notes
- Using frozen blueberries is fine; no need to thaw before using.
- You can substitute other berries or mixed fruit for a variation.
- For a nut-free version, simply omit the walnuts or pecans.
- Leftovers can be refrigerated and warmed before serving.
- To make it gluten-free, use a gluten-free yellow cake mix.
