4-Ingredient Blueberry Dump Cake

Prep Time: 10 mins min Cook Time: 60 mins min Servings: 8 Servings Difficulty: Easy

You only need four ingredients for this summer dessert: blueberry pie filling, cake mix, butter, and fresh or frozen blueberries.

2 (about 21-ounce) cans blueberry pie filling
1 (15.25-ounce) box yellow, white, or lemon cake mix
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into thin slices, plus more for the baking dish
2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)
Vanilla ice cream, for serving (optional)

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.
Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans blueberry pie filling into an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Arrange 12 tablespoons thinly sliced cold unsalted butter over the cake mix in an even layer, covering the entire surface. Scatter 2 cups fresh or frozen blueberries on top in an even layer.
Bake until golden brown, bubbling, and a crispy crust begins to form, 60 to 65 minutes. Serve warm with vanilla ice cream if desired.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.