Preheat Your Oven

Set your oven to 350°F (175°C). This will give you the perfect baking temperature for a golden, bubbly top while allowing the blueberries to get soft and jammy.

Prepare the Blueberry Layer

For canned blueberries: Open the cans and pour them directly into a 9x13-inch baking dish. Spread them out evenly to create a uniform layer of berries.

For fresh blueberries: Toss 4 cups of blueberries with ½ cup of white sugar. This will help sweeten the berries and create a bit of juice as they bake, mimicking the consistency of canned blueberries. Add them to the baking dish in an even layer.

Sprinkle the Cinnamon

Dust 1 teaspoon of ground cinnamon evenly over the blueberries. This little touch of spice adds warmth and enhances the natural flavor of the blueberries without overpowering them.

Add the Cake Mix

Now, it’s time for the cake mix layer. Open the box and sprinkle the white or yellow cake mix over the blueberries and cinnamon, making sure to spread it out evenly. This will form a crust on top of the blueberries as they bake, giving you that delightful combination of crispness and softness in each bite.

Pour the Butter

Melt 1 stick of butter (½ cup) and drizzle it over the cake mix. Cover as much surface as possible to ensure an even, golden-brown crust. The butter will blend with the cake mix as it bakes, transforming it into a tender, crumbly topping.

Bake

Place your dish in the oven and bake for 45-50 minutes until the top is golden and the blueberry filling is bubbly around the edges. Monitor it toward the end to ensure the top doesn’t brown too quickly. If you notice it getting too dark, tent a piece of foil over the top for the last 10 minutes.

Cool Slightly and Serve

Once out of the oven, allow the Blueberry Dump Cake to cool for 10-15 minutes. This resting time helps the filling thicken, making it easier to serve. Serve warm for the best experience, especially if you add a scoop of vanilla ice cream or a dollop of wh