Blueberry Cobbler Dump Cake
This easy cobbler requires no stirring or mixing of the batter. You simple add all the ingredients into a pan and then bake! I even made a video to show how easy it is!
As promised, I’m previewing a few recipes from my brand new cookbook Dump Cakes from Scratch*. I had to start with this one, as it’s the very first one I created for the book.
The very first dump cake I ever made was actually a blueberry dump cake. And while I liked how easy it was, I found it to be way too sweet. Blueberry pie filling, concentrated cake mix powder, etc. Not to mention there were a lot of uncooked sections because the recipe called for the entire box of cake mix.
For this recipe, I start with a homemade cake mix designed specifically for these dump cakes. It can be made ahead of time and stored in your pantry just like boxed cake mix. It’s not quite as sweet as boxed cake mix and it doesn’t have as many preservatives either. If you’re pressed for time, or don’t have one of the ingredients needed for the cake mix, you can substitute for boxed cake mix like the one I used for a Blueberry Dump Cake I made last year and the recipe will still work.
Making this cake is easy peasy.
-First you grease your baking pan and then add berries, cornstarch and sugar. Most dump cake recipes call for canned pie filling, but my recipe makes a fresh pie filling with the blueberries, sugar and cornstarch and it barely takes any extra time.
-Next you add your cake mix over the berries.
-Then you add some slices of butter and sprinkle on some more berries.
And into the oven it goes! It’s that easy.
The fruit on the bottom and the butter on top will help cook the cake mix. My recipe also calls for less cake mix to reduce sweetness and prevent any uncooked sections when it’s done baking. I recommend checking on the cake about 2/3 of the way through, to make sure all the cake mix is in the bubbling mixture and gets cooked. But for this cake, I usually don’t have to do anything.
Allow the cake to cool and stop bubbling before serving. I love eating this with a scoop of vanilla ice cream.
For me, this is the perfect summer recipe. But you can make it year-round. The book provides ways to substitute and switch between frozen, fresh, and canned fruit. If you enjoy this recipe, I hope you’ll consider buying my new cookbook Dump Cakes from Scratch*.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 3 cups (465 g) frozen blueberries
- 2 tablespoons (30 ml) cornstarch
- ¾ cup (150 g) granulated white sugar
- 2 cups (320 g) White Cake Mix (page 20)
- ½ cup or 1 stick 4 ounces/113 g unsalted butter, sliced into ¼-inch-thick (6 mm) squares
- 1 cup (150 g) fresh blueberries
Preheat oven to 350°F (175°C). Grease or line a 9 × 13-inch (23 × 33 cm) baking pan.
Dump and evenly spread frozen blueberries across pan. Sprinkle berries with cornstarch, then sugar.
Sprinkle dry cake mix evenly across pan. Spread butter slices evenly on top of cake mix. Scatter fresh blueberries on top.
Bake for 45–50 minutes. About 30 minutes in, quickly check the cake. Use a spatula or large spoon to push down any uncooked cake mix into the bubbling mixture. Do not worry if this breaks the surface of the cake. Let the cake continue to bake for an additional 15–20 minutes, until the surface is completely golden brown.
Let cake cool for about 30 minutes before serving as the fruit layer will be extremely hot. If desired, serve with a scoop of your favorite ice cream and/or any of the toppings provided on pages 168–173.
All images and content are © Kirbie's Cravings.
White Cake Mix
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- 1½ cups (300 g) granulated white sugar
- ½ cup (60 g) nonfat dry milk powder
- ¼ cup (32 g) cornstarch
Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.