Blueberry dump cake
Kara, from Creations by Kara, is sharing this delicious Bluberry Dump Cake recipe today!
If you live in an area where you can grow your own blueberries, I am insanely jealous. I love them so very much, but since they don’t grow in my area, they cost a small fortune. I buy them whenever they go on sale. I bought a pint last week, then we ended up going out of town before they all got eaten. When we got back they weren’t fresh enough for salad, so I decided to use them for baking.
I remembered an awesome dump cake that my mom used to make. I couldn’t get ahold of her to get the recipe, so I had to go from memory and improvise a little. Thankfully it turned out just as good as I remembered! We called it pineapple blueberry dump cake, but it is similar to a cobbler. It is sooo easy to throw together, but one of the best dump cakes I’ve ever tasted. The combination of blueberries and pineapple is unbeatable!
I’m pretty sure the original recipe called for blueberry pie filling, but I used a combination of fresh and frozen berries, then added some sugar and flour to thicken it up a little. I drained my pineapple, but if you like a juicier cobbler, you can add the juice. One thing I did forget is the nuts. You can sprinkle it with chopped walnuts or pecans before baking, and I really love the crunch they add.
Make sure you serve it with vanilla ice cream. When it is warm and the ice cream melts down and makes it all ooey gooey, it is so delicious! Of course you can also serve it cold, and that’s refreshing. But my favorite is warm. Try it both ways and see what you prefer. :)
Blueberry Dump Cake
- 1 20- oz can crushed pineapple, drained
- 6 cups blueberries, fresh or frozen
- 2/3 cup sugar
- 3 Tbsp flour
- 1 16- oz yellow cake mix
- 1/2 cup butter, melted
- Spread pineapple in the bottom of a greased 9x13" pan. Spread the blueberries evenly over the top of the pineapple. Whisk together the flour and sugar in a small bowl. Sprinkle evenly over the top of the fruit. Sprinkle the dry cake mix over the top. Drizzle with the melted butter.
- Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream.
Here are a few more yummy dessert recipes featuring summer fruits:
Strawberry Rhubarb Crisp/Blueberry Sauce/Mini Berry Cheesecake Trifles
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.
This looks super delicious!! I love blueberries which are extremely cheap here right now. Thanks for the awesome recipe! Can’t wait to try it!!
Yes! This is a great time for blueberries! Have you ever picked them before?
I made this last night and it was a huge hit!!! It is already gone!! My girls and I used to go blueberry picking every year, but the place we used to go to closed down :( Luckily, the grocery stores have fresh blueberries stocked. Thanks for the recipe! It’s a keeper!!
Yay!! So glad you loved it! Kara will be so happy too(she shared it as a contributor)! xoxo