Gluten free 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!
I put “dump” cakes in the same category as slow cookers: I know how popular they are, 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.
I used frozen blueberries since it’s the middle of the winter as I write this and frozen blueberries are where it’s at. But if you make this gluten free blueberry dump cake during blueberry season, you know what to do.
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!