Blueberry dump cake is incredibly easy to make, with juicy berries bubbling under a golden, buttery topping.
Blueberry cobbler made with muffin mix is a simple shortcut that yields a lightly sweet, tender topping that complements the warm, jammy fruit beneath.
When you want a dessert that feels homemade but comes together in minutes, this Blueberry dump cake fits the bill. It looks like a classic cobbler, yet requires only a boxed muffin mix and a few pantry staples.
The blueberry muffin mix provides a tender, cake-like layer while a buttery streusel adds crunch and richness. The result is a dessert that tastes special but takes little effort.
This blueberry cobbler made with muffin mix is perfect served warm on its own or topped with vanilla ice cream or whipped cream. It’s ideal for summer gatherings, potlucks, or a no-fuss weeknight treat.
More Easy Cobbler Recipes:
- Cake Mix Pear Cobbler
- Cake Mix Cherry Cobbler
- Bisquick Strawberry Cobbler
- Cake Mix Peach Cobbler Dump Cake
- Easy Lemon Cobbler
- Chocolate Cobbler Made with Bisquick
- Easy Pecan Cobbler
- Bisquick Blackberry Cobbler
- Easy Bisquick Peach Cobbler
- Bisquick Fresh Blueberry Cobbler
Customizing Muffin Mix Cobbler
This recipe is very adaptable. Swap the blueberry muffin mix for yellow cake mix if you prefer a classic dump cake texture, or try lemon cake mix for a brighter flavor that enhances the berries.
If your muffin mix includes canned blueberries, drain them and stir into the pie filling for extra fruit. For more texture, fold in chopped pecans or walnuts, or sprinkle rolled oats into the topping for a heartier crumble.
Adjust the cinnamon to taste or add a pinch of nutmeg for warmth. If you prefer a less sweet dessert, reduce the sugar in the streusel or serve with plain whipped cream. This cobbler is forgiving and consistently delicious.
How to Make Blueberry Dump Cake
It’s quick and straightforward to assemble this dessert. The steps below outline the process so you can be confident it will turn out well every time.
Ingredients You’ll Need
- Blueberry pie filling (canned)
- Blueberry muffin mix (box)
- Unsalted butter (melted)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Cold butter (for streusel)
How to Make It:
Find the full printable recipe in the recipe card below.
Layer the fruit and muffin mix. Spread the blueberry pie filling evenly in a greased 9×13-inch baking dish. Sprinkle the dry muffin mix evenly over the filling—do not stir. Pour melted butter over the top, trying to moisten as much of the dry mix as possible.
Prepare the streusel topping. In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Add cold cubed butter and use a fork or your fingers to cut the butter into the dry ingredients until you have pea-sized crumbs.
Top and bake. Sprinkle the streusel evenly over the muffin mix layer. Bake uncovered at 350°F for 40–50 minutes, until the topping is golden and the filling bubbles around the edges. Let cool about 10 minutes before serving warm with vanilla ice cream or whipped cream.
Notes and Adaptations:
- You can use a box of yellow cake mix instead of muffin mix if you prefer a more traditional dump cake texture.
- Blueberry muffin mixes vary by brand and weight. Small 7-ounce mixes (Jiffy, Martha White) require two packages (14 ounces total). Larger boxes (Krusteaz, Betty Crocker, Duncan Hines, Kodiak) range from 14–17 ounces and typically need only one box.
- If your muffin mix includes a small can of blueberries, drain them and add to the pie filling for extra fruit.
Variation Ideas:
- Blueberry-Lemon Dump Cake: Add 1 teaspoon lemon zest and the juice of one lemon to the pie filling, or substitute lemon cake mix for the muffin mix.
- Berry Medley: Stir in frozen raspberries or blackberries with the blueberry filling.
- Crumble Topping: Add 1/4 cup rolled oats or chopped pecans to the streusel for extra texture.
Storage and Reheating:
- Store leftovers covered in the refrigerator. Rewarm in a 325°F oven for 10–15 minutes to crisp the topping before serving.
Recommended Equipment:
- 9×13″ baking dish
Easy Blueberry Cobbler Dump Cake
Ingredients
For Cobbler Base:
- 2 21-ounce cans blueberry pie filling
- 14-17 ounce dry blueberry muffin mix
- ½ cup unsalted butter (melted)
For Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- ½–1 teaspoon ground cinnamon
- 4 tablespoons cold butter (cubed)
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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Spread blueberry pie filling evenly in the dish.
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Sprinkle dry muffin mix evenly over the filling; do not stir.
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Pour melted butter over the mix, trying to moisten as much as possible.
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Make streusel by combining flour, sugars, and cinnamon; cut in cold butter until pea-sized crumbs form.
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Sprinkle streusel over the muffin mix layer.
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Bake uncovered for 40–50 minutes until golden and bubbling. Let cool 10 minutes before serving.
Notes
- You can use yellow cake mix instead of muffin mix if desired.
- Mix sizes vary by brand—small 7-ounce boxes require two packages; larger 14–17 ounce boxes need one.
- If your mix includes canned blueberries, drain and add them to the pie filling.
Variation Ideas:
- Blueberry-Lemon Dump Cake: Add lemon zest and juice to the filling or use lemon cake mix.
- Berry Medley: Add frozen raspberries or blackberries to the filling.
- Crumble Topping: Mix in 1/4 cup rolled oats or chopped pecans to the streusel.
Storage and Reheating:
- Store covered in the refrigerator. Reheat at 325°F for 10–15 minutes to refresh the topping.
Equipment
Nutrition
Nutrition info is automatically calculated and is not guaranteed for accuracy.
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More Blueberry Recipes to Try:
- To Die For Blueberry Muffins
- Homemade Blueberry Biscuits
- Blueberry Muffins Made with Bisquick
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