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!
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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!
Ingredients and substitutions
Dairy-free: In place of the butter in this recipe, try using butter-flavored Spectrum nonhydrogenated vegetable shortening (or virgin coconut oil—I think they even have butter-flavored varieties of that, too). In place of buttermilk, use unsweetened almond milk + 1 1/2 teaspoons white wine vinegar.
You'll also need to replace the nonfat dry milk in the homemade vanilla cake mix. Try using finely ground blanched almond flour, or powdered coconut milk in its place. And the whipped cream is a no-go, or it could be replaced with whipped coconut cream.
Egg-free: It's already egg-free.
Gluten Free Blueberry Dump Cake
Ingredients
- 3 cups (600 g) fresh or frozen blueberries
- 16 ounces gluten free vanilla cake mix
- 9 tablespoons (126 g) unsalted butter chilled
- ½ cup (4 fluid ounces) buttermilk chilled
- Whipped cream for serving
Instructions
- 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 from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of whipped cream.
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Gluten Free Blueberry Dump Cake
Ingredients
- 3 cups (600 g) fresh or frozen blueberries
- 16 ounces gluten free vanilla cake mix
- 9 tablespoons (126 g) unsalted butter chilled
- ½ cup (4 fluid ounces) buttermilk chilled
- Whipped cream for serving
Instructions
- 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 from the oven and allow to cool in the pan for 10 minutes before serving with a dollop of whipped cream.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Michele says
I made this cake this past Saturday. I didn’t get to eat any as I messed up and thought I grabbed a gluten free vanilla cake mix at the store. Turns out it was not. I had guests coming over and I am the only one who is GF so I made it anyway. Everyone said they love it and they ate all of it. I even made cool whip from scratch for it (my first time doing that…it was fun!). I am wondering if you think it would taste good with GF yellow cake mix instead of vanilla.
Tracy McGraw Harvey says
To reduce the “burning on the bottom” problem that is so common with GF baking, you might try placing a cookie sheet on the rack one level down from the rack your baking item is on. I have had very good luck with this trick.
Nicole Hunn says
Tracy, I’m glad you found something that works for you, but for the benefit of others I’d like to be clear that there is no “burning on the bottom” problem that is particular to gluten free baking, if you’re using the right recipe. Baked goods tend to burn on the bottom if there isn’t enough moisture, or (of course) if they’re simply over-baked. Dump cakes have a natural tendency to burn on the bottom as they are, essentially, unmixed shortbread, and not a proper cake batter with the ideal moisture balance.
Elena, Age 11 says
hi Nicole, i have a question. today i made your snickerdoodles from the mix in gfoass quick & easy. they are delicous but super duper soft. i used an equal amount of shortening in place of butter and baked them ten minutes. you have any idea why they would do this?
Nicole Hunn says
Hi, Elena, they’re a soft cookie but yes, replacing butter with shortening will make for a less crispy cookie. The moisture in butter helps cookies spread and makes them crisp.
Rebecca Rudolph Thompson says
I’ve had some GF Dump Cake fails! I am glad to try this recipe using the fresh berries that we now get at Farmer’s Market every week in Southern California!
Nicole Hunn says
I’m so jealous of your Southern California weather—and berries, Rebecca!
Butmom says
Have you tried this with chilled coconut oil
Nicole Hunn says
I haven’t tested this recipe with any substitutions, no.
marmiejean says
Can I use a pastry blender to combine softened butter and cake mix?
Nicole Hunn says
You will get a much better result with all chilled ingredients, Marmiejean. But feel free to experiment, as always!
Mare Masterson says
Oh yeah!
Lucy says
Yum! I haven’t tried a dump cake before, looks to easy to be true :)
Jennifer S. says
This looks freakin’ awesome and I love me some blueberry cake. AND since it has fruit – that screams breakfast food to me. My kids complain that we eat the same things over and over for breakfast. but then when I mix it up (like bars or bcookies) they turn their noses up. They will NOT do that to this beautiful cake!!!
Nicole Hunn says
LOL I like your logic, Jennifer!
Diane Decker says
The link for the vanilla cake mix lists the ingredients for the chocolate cake mix. Do we just delete the cocoa powder for a vanilla cake mix? Eliminating 3/4 cup of dry ingredients seems like it would unbalance the dry/wet ingredient ration.
Jennifer S. says
No – I’m pretty sure the vanilla one is different. Nicole will see this and update the link.
Nicole Hunn says
There’s nothing to update. It’s there, as Mare said. You just have to scroll down everyone!
Mare Masterson says
Actually, the link is for both chocolate and vanilla.