Blueberry dump cake is what you bake when you want to eat a cake, but don’t feel like, well, baking. Truly as easy as just “dumping” all the ingredients in and popping it in the oven!
Click play ▶️ on the super short, 1-minute video above and find out just how easy blueberry dump cake really is!
From time to time, readers ask me how they can make one of my recipes the “regular” way, with gluten. Well, I haven’t baked with gluten since approximately 2006, so I always have to confess that I have absolutely no idea.
But I do know that gluten free recipes are different. So I’ve teamed up with my lovely and talented friend Melanie of Mel’s Kitchen Cafe to bring you a new series called Blogger Buddies. Mel makes a conventional recipe, and I make a gluten free version of the same recipe. You find her recipe on her site and my recipe on mine.
Mel is the one I turn to whenever a reader is looking for a conventional recipe. She’s got integrity to spare, and her blog reflects that. Her recipes clearly work. So if you’re looking for a conventional version of blueberry dump cake, look no further! Speaking of dump cake…
I used to put “dump” cakes in the same category as slow cookers. I knew how popular they were, but I just couldn’t wrap my mind around them.
There are whole books written about them both, maybe even love songs for all I know. And when we’re talking about a harmless subject like how to make a ridiculously easy cake (with an unfortunate name), millions of people can’t be wrong.
I am happy to report that this gluten free blueberry dump cake is indeed super easy, and makes a really nice cake that tastes like a gluten free blueberry buckle with a shortbread base. I’m honestly not sure it could be any easier, in fact—even when you make your own gluten free vanilla cake mix.
They’re called “dump” cakes because, well, you just dump all of the ingredients in a pan and bake them. No mixing.
Even so, I find that the best method—by a mile—is to grate chilled butter into the cake mix. Then gently toss everything all together in the pan before pouring buttermilk over the top and baking it.
Substitutions and a Word to the Wise
Fruit: I use frozen blueberries in the middle of the winter. But when fresh blueberries are big, beautiful and affordable by all means use them! I haven’t made this recipe with other berries, but I imagine that raspberries would work quite well. Other fruit that has more moisture, like strawberries, might need different a different proportion of ingredients.
Dairy: My gluten free cake mix has dairy in it, but you can try substituting the buttermilk powder with blanched almond flour to make it dairy free. In place of butter, try butter flavored nonhydrogenated vegetable shortening. In place of the buttermilk in this recipe, try using unsweetened almond milk. You can add 1/4 teaspoon of freshly squeezed lemon juice to the milk if you like.
Wisdom: I made this cake quite a few times before settling on the proper proportion of ingredients and method, and the most important piece of advice I can give you is … don’t overbake it. The bottom burns quite easily. Other than that, it really is as easy, and as delicious, as it seems!
Blueberry Dump Cake – A “Blogger Buddies” Two-for-one!
3 cups (about 600 g) fresh or frozen blueberries
16 ounces gluten free vanilla cake mix
9 tablespoons (126 g) unsalted butter, chilled
1/2 cup (4 fluid ounces) buttermilk (or milk), chilled
Whipped cream, for serving
Preheat your oven to 325°F. Grease a 9-inch x 12-inch (or 9-inch square) baking dish, scatter the blueberries in an even layer in the bottom, and set the dish aside.
Place the cake mix in a large bowl. Using a standard grater, grate the chilled butter into the cake mix and, using your clean hands, toss to coat the butter in the cake mix. Break up the lumps that form in the grated butter until the mixture is uniform and looks like very coarse sand. Scatter the butter and cake mix mixture on top of the blueberries, and stir gently to mix. Pour the chilled buttermilk evenly over the top.
Place the baking dish in the center of the preheated oven and bake until the cake is puffed and lightly golden brown on top (about 35 minutes for the 9-inch x 12-inch pan, 40+ minutes for the 9-inch square pan). Do not overbake or the bottom will burn. Remove the pan from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of whipped cream.
Originally published on the blog in 2015. All photos, video, much of the text and partnership with my dear friend Mel are all new. Recipe unchanged.