Blueberry Dump Cake

Blueberry Dump Cake, a dessert that will have you coming back for seconds, maybe even thirds! It’s a delectable, simple-to-make treat perfect for any occasion, whether you’re hosting a family dinner or a small gathering with friends. Trust me, this cake is an absolute crowd-pleaser! The burst of tart blueberries combined with the sweet fluffy cake is a match made in food heaven. And if you love dump cake recipes that are not only delicious but also utterly fuss-free, then this Blueberry Dump Cake is for you!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 8
Yield: One 9×13 inch cake

Ready to dive in and bake something scrumptious? Let’s make some magnificent Blueberry Dump Cake!

Ingredients & Equipment You’ll Need

• 1 box yellow cake mix
• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 stick unsalted butter (melted)
• Whipped cream for topping (optional)

You’ll also need a 9×13 baking dish for this recipe.

The yellow cake mix acts as a quick and convenient base for this dessert, and the sugar adds that sweet kick that every great dessert needs. But the real MVP is the blueberries ��� they give our cake a natural fruitiness that takes the dessert to a whole new level!

How To Make Blueberry Dump Cake

1. Start by preheating your oven to 350 degrees F (175 degrees C).
2. In your 9×13 baking dish, pour in the blueberries, then sprinkle them evenly with the sugar.
3. Next, evenly distribute the dry cake mix over the sugared blueberries. Drizzle the melted butter over the cake mix.
4. Bake the cake in your preheated oven for about 50 minutes or until the top is golden brown. Let the cake cool before serving.
5. Top your piece of cake with a dollop of whipped cream, if desired. Enjoy!

Tips For The Best Results

• Try to distribute the cake mix and melted butter as evenly as possible to ensure consistent texture throughout.
• For a more tart cake, reduce the amount of sugar sprinkled onto the blueberries.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.
• This cake may be frozen for up to three months. To defrost, leave it in the refrigerator overnight.

Frequently Asked Questions

Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Just be sure to thaw and drain them well before using to prevent extra moisture.

Q: Can I use a different flavor of cake mix?
A: Of course! Change the cake mix flavour to create your own unique spin on this dessert.

Q: Can I add a crunchy topping to this cake?
A: Definitely. Before baking, sprinkle the top with your favorite granola or some slivered almonds.

Q: How can I tell when my Blueberry Dump Cake is done?
A: The top of the cake should be a beautiful golden brown color that’s crispy to the touch.

Q: Can I serve this cake hot or cold?
A: Both! Some people prefer it right out of the oven while others enjoy it chilled.

Nutritional Facts of Blueberry Dump Cake

Each serving of Blueberry Dump Cake has about 433 calories, 15g of fat, 2g of protein, 71g carbohydrates, and 37g of sugar.

So there you have it folks! Making Blueberry Dump Cake couldn���t be easier, and the result is a super satisfying, fruity dessert that your family and friends will surely love. While it���s amazing all on its own, try serving a slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra special treat. Now get in the kitchen and start baking!