Blueberry cake only 3 ingredients!
This simple blueberry cake is made with only 3 ingredients! Add a layer of juicy blueberry pie filling and cream filling, and a scoop of vanilla ice cream is perfect.
If you like blueberry desserts, then this blueberry cake is the perfect summer recipe. This is much easier than making blueberry pie or blueberry pie, and you will end up with a juicy blueberry dessert that the whole family will love.
There are only 3 ingredients!
If you have never made cakes before, they are very easy. It is called dumping the cake because you only need to “dump” everything into the same pan where you bake the cake. They have a fruit filling layer on the bottom and a butter cake/crumb layer on the top. They are very similar to fruit crisps or cobbler.
I have made several cakes in the past, but today is the blueberry version. This is my favorite for barbecues and dinners, because I don’t think anyone can refuse a delicious berry dessert! Definitely not when it has a cold scoop of vanilla ice cream on it. 😉
It is simple, fast and only requires 3 ingredients!
How to make blueberry cake
For this recipe, you only need 3 ingredients:
- Two 21-ounce jars of blueberry pie filling
- A 15-18 ounce vanilla cake mix – I like to use golden brown cakes for buttery flavor
- ¾ cup unsalted butter
Prepare. Preheat the oven to 350° F. Take out a 9×13 inch pan and lightly spray it with nonstick cooking spray.
(Note: You can use ceramic or metal pans in this recipe. I usually use ceramic pans because I find that the blueberry layer is unlikely to stick/bake to the pan.)
gather. Pour the blueberry pie filling into the pot. Then, sprinkle cake flour on top.Notice You don’t need to prepare cake mix according to the packaging, Just sprinkle the dry cake mixture on top. Cut the butter into small pieces and place them on the cake mixture.
You don’t need to completely cover the cake mixture with butter, because when the cake is baked to cover more of the pan, the butter will melt and ooze.
bake. Bake at 350° F for about 1 hour.
What if I want to use fresh berries?
I like the season of fresh berries. So if you want to make this recipe with fresh berries, you can basically make blueberry pie yourself. In a large bowl, stir together:
- 8 cups fresh berries
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
After evenly spreading the berries, scoop the mixture into a greased pan, then follow the instructions to continue the recipe-sprinkle the cake mixture on top, and follow the instructions to continue the recipe.
I like to warm this blueberry cake with fresh whipped cream or a scoop of ice cream. You can easily replace blueberry pie with cherry filling or any type of pie to easily enjoy seasonal cuisine!
Other recipe tips
Variety: You can use any pie filling you like to make these 3 ingredients cakes! Just replace the blueberry pie filling with one of the following flavors and follow the exact same instructions.
You can also switch the taste of cake flour! A popular combination is a mix of chocolate cake and cherry pie-chocolate cherries! .
Storage and reheating: Place any leftovers in an airtight container, or in the original cake pan tightly covered with plastic wrap, and store it in the refrigerator for up to 3-4 days. If you want to enjoy it while it is hot, reheat the parts in the microwave.
For more cake recipes, be sure to try:
Preparation time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes
Calories 270 kcal
Author Little Luna
- 2 21 oz cans blueberry pie
- 1 15-18 oz box vanilla cake flour
- 2/3 cup unsalted butter
Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch pan.
Pour or scoop two cans of blueberry pie filling into the pan, then smooth the top.
Sprinkle cake mixture on top.
Cut the butter into small pieces and place them on top of the cake mixture to cover most of the cake mixture.
Bake in the preheated oven for about 60 minutes, or until the top starts to turn golden brown.
Serve hot with a scoop of ice cream or whipped cream.
Cover the leftovers and put them in the refrigerator. This dessert is best eaten hot.
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