Blueberry Dump Cake Recipe
This easy Blueberry Cobbler made with cake mix is the perfect potluck dessert with just 4 ingredients.
Prep Time40 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 328kcal
Cost: $8
Tip: place sticks of butter in the freezer for at least 15 minutes. Then use a grater grate the butter so that it spreads easily over the top of the cake.
Preheat oven to 350°F.
Pour pie filling and blueberries in the bottom of a 9x13-inch pan. Top with powdered cake mix in an even layer.
Grate the frozen butter evenly over the top of the cake mix. (Grating the butter gives easier and better coverage.)
Bake for 45-50 minutes. Serve warm or room temperature with ice cream.
Note: check the cobbler halfway through baking. If there are any sections of cake that are still powdery after all the butter is melted, add a bit more butter or spray these areas with nonstick cooking spray.
-
- Can I use fresh or frozen blueberries? You can use 2 cups frozen berries or 2 cups fresh berries, your choice. You can also use canned blueberries as long as you drain them.
-
- Serve blueberry cobbler with ice cream on top.
-
- You can make this up to 24 hours ahead of time. Storage: Store in refrigerator tightly covered.
-
- You can make dump cake with any combination of fresh fruit and pie filling.
- Feel free to use any flavor cake mix.
Serving: 1serving | Calories: 328kcal | Carbohydrates: 47g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg