Blueberry dump cake is incredibly easy to make, with juicy berries bubbling under a golden, buttery topping.

Blueberry cobbler made with muffin mix is an easy shortcut that makes a topping with a hint of sweetness that pairs perfectly with the warm, jammy fruit underneath.

A serving of easy blueberry cobbler dump cake on a white plate, topped with a scoop of melting vanilla ice cream. A spoon lifts a bite out of the serving.

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When you need a recipe that comes together easily but still feels special enough to serve to guests, this Blueberry dump cake checks al the boxes.

It looks like an old-fashioned dessert made from scratch, but it’s actually made with a simple boxed mix and a handful of ingredients.

The muffin mix does all the heavy lifting, and when you add that buttery streusel topping on top, it turns into something that feels a little “extra,” but without any extra effort.

This blueberry cobbler made with muffin mix has that classic cobbler feel, but with a shortcut that makes it so easy to pull together, even on a busy day.

You can serve it on its own, or dressed up with a scoop of vanilla ice cream or a dollop of whipped cream.

It fits right in at summer picnics, church potlucks, or a simple weeknight dinner when you want a little something sweet without a lot of fuss.

More Easy Cobbler Recipes:

overhead view of two white plates with helpings of blueberry cobbler dump cake, one of which is topped with a scoop of vanilla ice cream.

Customizing Muffin Mix Cobbler

One of the best things about this recipe is how easy it is to tweak based on what you have on hand or what flavors you’re craving.

You can swap the blueberry muffin mix for a box of yellow cake mix if you prefer a more classic dump cake flavor, or even try lemon cake mix for a bright, citrus twist that pairs well with blueberries.

If your muffin mix comes with canned blueberries, go ahead and drain and add those right into the filling for even more fruity goodness.

You can also play around with the topping to give it a little extra texture and flavor. Add a handful of chopped pecans or walnuts for crunch, or sprinkle in some rolled oats for a heartier, crumble-style topping.

Adjust the cinnamon to your taste or add a pinch of nutmeg for a warm, cozy flavor.

If you like things a little less sweet, you can cut back slightly on the sugar in the streusel or balance it out with a dollop of plain whipped cream.

This cobbler is incredibly forgiving and always turns out delicious.

a dish of blueberry dump cake, with some of the dessert scooped out of the dish, showing the warm filling under the golden crust.

How to Make Blueberry Dump Cake

It’s really easy to make this delicious dessert.

Ingredients You’ll Need

Blueberry Pie Filling
Blueberry Muffin Mix
Unsalted Butter
All-Purpose Flour
Granulated Sugar
Brown Sugar
Ground Cinnamon
Cold Butter

a serving of warm blueberry dump cake on a white plate.

How to Make It:

Find the full printable recipe available below

Layer the fruit and muffin mix. First, you’ll spread the blueberry pie filling evenly into the baking dish.

Sprinkle the dry blueberry muffin mix evenly over the filling, but do NOT stir.

Then pour melted butter evenly across the top, trying to moisten as much of the mix as possible (you can spread it around a bit as needed).

Two photos; one shows blueberry pie filling in a white baking dish; the other shows muffin mix and melted butter over the pie filling.

Prepare the streusel topping. Then, you’ll mix together flour, sugar, brown sugar, and cinnamon.

Add the cold butter cubes, using a fork or your fingers to mash and crumble the butter into the dry ingredients until you have pea-sized crumbs.

two photos; one shows cubed butter added to dry ingredients for making streusel; the other shows a fork cutting the butter into the dry ingredients to create the streusel topping for the blueberry dump cake cobbler.

Top and bake. Then, you’ll sprinkle the streusel topping evenly over the blueberry muffin mix layer before baking.

Bake uncovered for 40–50 minutes, until the top is golden and the filling is bubbling at the edges. The topping should look golden-brown and fully baked.

Then you can serve and enjoy!

two photos; one shows streusel topping over the melted butter in the baking dish; the other shows the freshly baked dump cake made with blueberry muffin mix.

Notes and Adaptations:

You can use a box of yellow cake mix instead of muffin mix, if preferred.
There are many different kinds of blueberry muffin mix on the market. Some are sold in 7-ounce packages, such as Jiffy and Martha White brands. If using these, you’ll want two packages (for a total of 14 ounces). Other brands, such as Krusteaz, Betty Crocker, Duncan Hines, and Kodiak, range from 14-17 ounces. If using those, you’ll just need one package.
Some boxed muffin mixes come with a small can of blueberries–if that’s the case with your variety, I recommend draining them and adding them to the pie filling.

Variation Ideas:

Blueberry-Lemon Dump Cake: add 1 teaspoon lemon zest and the juice of one lemon to the blueberry pie filling. You can also substitute lemon cake mix for the blueberry muffin mix.
Berry Medley: Add some frozen raspberries or blackberries to your blueberry pie filling.
Crumble Topping: Sprinkle ¼ cup rolled oats and/or chopped pecans over the muffin mix before adding the melted butter and streusel topping.

Storage and Reheating:

This cobbler is best served when it’s freshly baked, but that doesn’t mean you can’t enjoy the leftovers! Store covered in the fridge, then rewarm in the oven at 325°F for 10–15 minutes to crisp the top again.

helpings of blueberry cobbler made with muffin mix served on white plates. A scoop of ice cream melts over one of the servings of warm cobbler.

Recommended Equipment:

9×13″ Baking Dish

Blueberry cobbler dump cake served on white plates, with the baking dish of remaining cobbler in the background.

5 from 1 vote

Easy Blueberry Cobbler Dump Cake

Author: Chrysti Benner

Serves: Servings

Prep Time 12

Cook Time 40

Sweet blueberry filling is topped with a delicious cobbler topping made with blueberry muffin mix, making one of the easiest desserts to whip up at the last minute. Don't forget to top it off with a scoop of vanilla ice cream!

Ingredients

For Cobbler Base:

▢ 2 21- ounce cans blueberry pie filling
▢ 14-17 ounce dry blueberry muffin mix (see note below)
▢ 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

Preheat oven to 350°F. Grease a 9×13 baking dish.
Spread the blueberry pie filling evenly into the baking dish.
Sprinkle the dry blueberry muffin mix evenly over the filling. Do NOT stir.
Pour melted butter evenly across the top, trying to moisten as much of the mix as possible.
In a small mixing bowl, prepare the streusel topping by mixing together flour, sugar, brown sugar, and cinnamon. Add the cold butter cubes, using a fork or your fingers to mash and crumble the butter into the dry ingredients until you have pea-sized crumbs
Sprinkle the streusel topping evenly over the blueberry muffin mix layer before baking.
Bake uncovered for 40–50 minutes, until the top is golden and the filling is bubbling at the edges. The topping should look fully baked.
Let cool 10 minutes. Serve warm with vanilla ice cream or whipped cream.

Video

Notes

You can use a box of yellow cake mix instead of muffin mix, if preferred.
There are many different kinds of blueberry muffin mix on the market. Some are sold in 7-ounce packages, such as Jiffy and Martha White brands. If using these, you’ll want two packages (for a total of 14 ounces). Other brands, such as Krusteaz, Betty Crocker, Duncan Hines, and Kodiak, range from 14-17 ounces. If using those, you’ll just need one package.
Some boxed muffin mixes come with a small can of blueberries–if that’s the case with your variety, I recommend draining them and adding them to the pie filling.

Variation Ideas:

Blueberry-Lemon Dump Cake: add 1 teaspoon lemon zest and the juice of one lemon to the blueberry pie filling. You can also substitute lemon cake mix for the blueberry muffin mix.
Berry Medley: Add some frozen raspberries or blackberries to your blueberry pie filling.
Crumble Topping: Sprinkle ¼ cup rolled oats and/or chopped pecans over the muffin mix before adding the melted butter and streusel topping.

Storage and Reheating:

This cobbler is best served when it’s freshly baked, but that doesn’t mean you can’t enjoy the leftovers! Store covered in the fridge, then rewarm in the oven at 325°F for 10–15 minutes to crisp the top again.