Blueberry Dump Cake
User Reviews
4.6
Blueberry Dump Cake
Description
The Blueberry Dump Cake uses 3 cups of blueberries spread evenly in a greased baking dish as the base. A vanilla cake mix, whether store-bought or homemade with sugar, flours, baking powder, and vanilla, blends with grated chilled butter to form a coarse mixture scattered over the berries. A drizzle of buttermilk and vanilla wash moistens the topping during baking at 325°F, resulting in a tender cake with a subtle golden crust. The frozen blueberries can be used without thawing to retain freshness.
The texture contrasts the juicy, slightly tart berries with the soft cake topping. Using chilled butter grated into the dry mix helps achieve a delicate crumb topping rather than a dense dough. The buttermilk adds a slight tang and moisture that complements the blueberry filling.
Serve warm with ice cream or whipped cream for a classic pairing. This dessert can be baked in either a 9x12 or a smaller 9x9 baking dish for a thicker layer. While the homemade cake mix offers ingredient control, the store-bought mix works equally well.
The notes explain substitutions for cake flour using all-purpose flour and cornstarch and suggest weighing ingredients for accuracy. This helps when you don't have cake flour on hand and want to replicate similar texture in the cake mix. The recipe’s simplicity makes it accessible for most home cooks.
Ingredients
- 3 cups blueberries fresh or frozen (don't thaw if using frozen
- 16 ounces vanilla cake mix homemade version below
- 9 tablespoons butter chilled
- ½ cup buttermilk chilled, or milk
- Ice cream for serving, or whipped cream
Easy Homemade Cake Mix:
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ⅔ cup cake flour
- ¼ cup nonfat dry milk powder
- ½ tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 9X12- or 9X9-inch baking dish with cooking spray. The cake will obviously bake up thicker if using a 9X9-inch baking pan.
- Add the blueberries to the pan in an even layer. Set aside.
- If making the homemade cake mix, whisk together all the dry ingredients and sift through a fine mesh strainer into a bowl. Reserve the vanilla to use later with the buttermilk (or milk).
- Using a cheese grater (as pictured in the post), grate the chilled butter into the dry cake mix. Using your hands, toss the cake mix and butter together until the butter is uniformly distributed and the mixture looks like coarse sand. Make sure not to go crazy here - you don't want to melt the butter as you toss it all together.
- Dump the cake/butter mixture onto the blueberries and toss with your hands to combine.
- Whisk together the buttermilk (or milk) and vanilla (only need to do this if using the homemade cake mix recipe above). Drizzle the mixture in a thin stream over the top of the cake.
- Bake the cake until the batter is puffy and lightly golden, about 35-38 minutes for a 9X12-inch pan and a few minutes longer for a 9X9-inch pan. Don't overbake or the bottom may burn.
- Serve warm or at room temperature (let's be honest, warm is the way to go) with a scoop of ice cream or a dollop of whipped cream.
Notes
- When making the homemade cake mix, substitute cake flour by combining all-purpose flour with cornstarch for similar texture.
- Weighing flour and cornstarch ensures more accurate measurement when replicating homemade cake mix.
- If using frozen blueberries, do not thaw before baking to maintain berry texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 410mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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