This 2 Ingredient Blueberry Angel Food Cake couldn’t be easier to make or eat for that matter! Soft fluffy cake surrounded by delicious blueberry flavors topped with decadent whipped cream, this is an easy-to-make cake that you’ll make over and over for a quick dessert when you want to quell that sweet tooth.
What’s fun about this easy recipe is that it’s simple enough that kids can almost make this themselves, (with supervision). And we all know that when children help out with the meals made in the home, they’re more likely to love eating it as well. But hey… who are we kidding.. this is blueberry cake. This goes for my 2 Ingredient Lemon Bars, honestly, what’s not to love about these simple dump cakes?!
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What’s to Love about this Blueberry Cake?
- First, of course, it’s two simple ingredients that are easily found at any grocery store.
- It’s quick to make, and you can have it in the oven in less than 5 minutes.
- The recipe is super versatile and the combinations of cake and fruit filling would be endless.
- It’s delicious and makes a lot!
- One box of angel food cake mix (the kind where you only add water)
- One full can of blueberry pie filling
- **Optional addition is fresh blueberries
EAZYTIP: Remember, ingredient items like salt, pepper, garlic powder, sugar, and oil don’t count towards the ingredient list because most people have these items in the pantry.
How to Make this 2 Ingredient Blueberry Dump Cake
FYI, if you’re not familiar with the term ‘dump cake’, it simply means any cake that is basically just a few ingredients, ‘dumped together’ (mixed) and baked. Simple!
- Always begin a recipe by preheating your oven.
- Then, this two-ingredient blueberry cake starts with opening the angel food cake mix and putting it into a bowl.
- Add the blueberry filling and stir to incorporate the two until just mixed. You don’t want to overwork the cake batter.
- The cake batter will foam up slightly as you mix it together, this is normal.
- Pour mixture into the prepared cake pan, place it in the center of the oven rack, and bake until done!
For a complete guide to ingredient amounts and directions, look below at the bottom of this post for a printable recipe card.
Ideas to Level Up this Blueberry Dessert
Oh my friend, I have so many ideas for this!
- Use a lemon cake mix instead and sprinkle it over the pie filling, add a stick of butter and you have a delicious blueberry cobbler.
- Of course, the addition of fresh fruit to the cake is always a bonus. Just be sure to coat the berries in some of the dry cake mix before adding it to the mix so the blueberries don’t sink to the bottom.
- After baking, take the cooled angel food cake dessert and cut it into 1-inch cubes. Layer them in a glass big bowl with more pie filling, some heavenly blueberries and whipped cream (you could use cool whip) to make a delicious trifle dish that would be an equally impressive dessert!
How to Serve this Amazing Little Dessert
I would highly recommend serving it along with fresh blueberries. It’s not a must-do, but it really goes a long way in adding some freshness along with the sweetness of the cake. I would also most definitely serve it with whipped cream. You could make your own or simply use cool whip.
If you don’t have cool whip on hand, or want to save some of the calories, then take a 1/4 cup confectioners’ sugar and sprinkle that over the top of the cake. The contrast of the color of the cake with the white of sugar makes it so pretty!
Well, it goes without saying that IF you have leftovers, (and that’s a strong IF), cover the cake with plastic wrap and store it in the fridge for up to a week.
Another option would be to cut the cake into serving-size portions, put it into airtight containers, and freeze each portion for up to a month.
Thaw at room temperature for about half-hour and then proceed with putting the whipped cream and fresh blueberries on top of the cake if you’re using them.
Eazy Answers to your Questions:
Yes. I’ve not yet used one to make this blueberry angel dessert recipe, but angel food cakes like bundt pans! Just remember to invert the cake pan when it’s taken out of the oven to retain some of the height of the cake as it cools.
If you’ve already made this recipe, please leave a review below letting me know what you think of it! Thanks for stopping by today!
- 1 can Blueberry Pie Filling, 21 ounces
- 1 box Angel Food Cake Mix (See notes!)
- Optional: Fresh blueberries.
- Preheat the oven to 350 degrees Fahrenheit
- Pour the box of cake mix into a bowl. *see notes
- Pour the can of pie filling into the cake mix. Stir until just combined.
- Transfer the batter into a well-greased (or sprayed) 9 x 13 baking dish.
- Bake for approximately 28 - 35 minutes. (see notes).
- When golden on the top and a toothpick comes out clean, remove from the oven, and let cool.
1. Do NOT add the water required to make the cake.
2. If you are adding fresh blueberries, add them to the dry cake mix and lightly shake them to coat them. Coating them in some of the dry mix helps the berries from sinking to the bottom of the cake.
3. Be sure to begin preheating the oven BEFORE you begin to mix up the cake. Preheating will take longer than it takes to mix up the batter and you don't want it to sit waiting for the oven.
4. Baking time will depend on the accuracy of your oven. I recommend doing the 'toothpick' test at the 20-minute mark. The top of the cake will brown because of the sugar content in the cake, and it will get puffy through baking. When you remove the cake from the oven it will deflate slightly as it rests. This is normal.
Amount Per Serving Calories 128Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 109mgCarbohydrates 18gFiber 0gSugar 0gProtein 1g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.