Blueberry dump cake: effortless summer dessert

Effortless blueberry dump cake recipe

Summer just got a whole lot sweeter with this easy peasy blueberry dump cake recipe. No need for fussing over individual components - just mix, pour, and bake for an effortless dessert that's sure to please.

What you'll need:

• 1 (21-oz.) can blueberry pie filling
• 3 cups fresh or frozen raspberries and/or blackberries
• 1 (2-layer size) pkg. white or yellow cake mix
• 3/4 cup salted butter, sliced into 24 pieces
• 1 cup fresh raspberries and/or blackberries (optional)
• Powdered sugar
• Vanilla ice cream or whipped cream (optional)

Preheat your oven to 350°F (175°C). Coat a 3-quart rectangular baking dish with non-stick Cooking spray.

Pour the blueberry pie filling into the prepared baking dish and stir in 1 cup of raspberries and 1 cup of blackberries. Spread the fruit mixture into an even layer.

Sprinkle the white or yellow cake mix evenly over the fruit layer. Arrange the sliced butter pieces on top of the cake mix.

Bake for 40 to 45 minutes, or until the top is golden brown and the cobbler is bubbly. Remove from the oven and let cool slightly on a wire rack.

Serve and enjoy:

Serve warm, topped with fresh berries if desired, and dust with powdered sugar. Alternatively, let it cool completely and serve with a scoop of vanilla ice cream or whipped cream.

This blueberry dump cake recipe is the perfect summer dessert for potlucks, BBQs, or just a quick treat at home. Mix and match your favorite berries for endless flavor combinations!