Dump Cake
As the name suggests, to make a dump cake you simply dump the ingredients in a baking dish, bake, and about 40 minutes later you have a scrumptious cake that tastes way better than it should considering the little amount of effort it takes to make a dump cake.Dump Cake from Scratch
I looked at lots of dump cake recipes online to get inspiration for this blueberry dump cake. I found, more often than not, dump cake recipes are made with a boxed cake mix, but I didn't have a box cake mix on hand when I wanted to make this recipe and it would have taken far more energy for me to get dressed and go to the store than it is to just use what I have on hand in my pantry. So I set out to make a dump cake from scratch.I came across this recipe for Fresh Peach Dump Cake from Scratch on i FOOD Blogger and thought it looked and sounded great, so I adapted the recipe to work with blueberries. It's a great dump cake from scratch recipe and just needed a couple little tweaks to work with the blueberries. After a couple of tries of changing a few things up to make it work with blueberries, I nailed it.
This blueberry dump cake is a winner! Hands down! Making a dump cake from scratch is way better! The cake has better flavor and texture and it's just as easy, if not easier than using a boxed cake mix. Trust me!
Making a dump cake from scratch is pretty much error proof. I don't think you can mess this up! It's true! I am not the best baker in the shop, so if anyone is going to get it wrong, I will! With just 7 ingredients, this blueberry dump cake came together quickly and easily.
Cake Mix Dump Cake Alternative
Now if you want to use a boxed cake mix in place of the dry ingredients in this recipe, you certainly can. I tested the same recipe by replacing all the dry ingredients with a 15.25 ounce boxed cake mix and it worked perfectly. We also did a blind taste test with the dump cake from scratch and the cake mix dump cake. Can you guess which one won by a unanimous decision?! Yep! The dump cake from scratch! I hate to admit it, but we couldn't eat the cake made with the cake mix. It was too chemically tasting for us. That's not to say you won't like it. If you love boxed cake mixes, then it is likely to be just fine for you, but keep in mind how easy it is to make with pantry ingredients and give it a try. It's cheaper to make this dump cake from scratch too, so it's a win-win!
Blueberry Dump Cake
Why did I make a blueberry dump cake when there are so many other flavors from which to choose? That's simple! Because blueberries are amazing! Learn all about blueberries and why you eat more of them on Sunday Supper's Blueberries post. Blueberries are so easy to use and they are always available, plus, blueberry muffins! Helloooo?! Who doesn't love a good blueberry muffin? This blueberry dump cake turned out tasting just like a blueberry muffin and the top and edges have that nice crust that reminds me of a blueberry muffin. So good!As you can see from my picture above with the spoons, Don and I did a nice job eating this blueberry dump cake fresh and warm right out of the baking dish. When we were acting more civilized, we served the dump cake, warm, with a scoop of vanilla ice cream on top. It's the perfect dessert! Easy, fresh, and delicious! You are going to LOVE this dump cake recipe!!
Blueberry Farm
Also, I recently visited Wish Farms' state of the art organic blueberry farm right here in Florida, Misty Organics Blueberry Farm, and came home with loads of blueberries, y'all! Blueberries are a perfect food. They are full of good-for-you stuff, and they are so easy to incorporate into our daily recipes such as my award winning Frozen Blueberry Mojitos or my low carb (ish) Red, White, and Blue Parfaits that wouldn't be the same without fresh blueberries!To use blueberries in this dump cake, I didn't have to do anything to them other than pour a tiny bit of sugar on them, which is probably optional, because the blueberries were naturally sweet and delicious on their own!
Join me in following Wish Farms
Blueberry Dump Cake Recipe Tips
- Use fresh blueberries for best results
- Cake flour will yield a better texture, but all purpose flour is great too. I use White Lily all-purpose flour. It is a lighter all purpose flour that is great for baking.
- This dump cake from scratch recipe calls for powdered sugar (aka confectioners sugar), not granulated sugar. A finer sugar is necessary as we are not making a traditional cake where you cream the butter and sugar together. Who has time for that when we can make a delicious dump cake from scratch?! Amiright?!
- When I made this dump cake, remember I used what I had on hand, because I was too lazy to go to the store. So when I had to choose a liquid to use in this cake, I went with lemonade. It worked well. It adds a very subtle lemon flavor to the cake which pairs nicely with blueberries. You can use just about any liquid you want though. Once, I even used Gatorade because it is what I had on hand and the cake came out just as perfect and delicious. This dump cake recipe truly is error proof.
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Yield: 9 Servings
Blueberry Dump Cake
Dump cake recipes are the easiest cake recipes you'll make! It's easy to make dump cakes from scratch and everyone loves a good cake especially one that tastes like a blueberry muffin!
prep time: 5 MINScook time: 40 MINStotal time: 45 mins
ingredients:
- Baker's Joy cooking spray or butter to grease baking dish
- 1 pint (8 ounces) Fresh Blueberries, about 1 1/2 cups
- 1 tbsp granulated sugar
- 1 1/3 cups all-purpose flour
- 2/3 cups powdered sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup lemonade (or your favorite juice)
- 1 stick unsalted butter, melted
instructions
- Preheat oven to 375° F and grease a 9x9" baking dish
- Add 1 pint of fresh blueberries to the 9x9" baking dish and sprinkle on 1 tbsp of granulated sugar. Stir to coat the blueberries (refer to the top two photos above in the collage)
- On top of blueberries, in this order, add 1 1/3 cup all-purpose flour, 2/3 cup powdered sugar, 1 tsp baking powder, 1/2 tsp kosher salt, 1/4 cup lemonade, and 1 stick of melted butter (refer to the bottom left photo above). Gently mix the ingredients until all of the dry ingredients are incorporated with the wet ingredients (refer to the bottom right photo above).
- Bake in the preheated oven for 35-40 minutes until the top is nicely browned and the center is cooked through. The top of the cake will bounce back when pressed gently. Remove from the oven and allow to cool 15-20 minutes. Serve warm with vanilla ice cream. Enjoy!
calories
226
226
fat (grams)
11
11
sat. fat (grams)
7
7
carbs (grams)
32
32
protein (grams)
2
2
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This looks delicious!
ReplyDeleteWOW this looks so good! I have my spoon and I will be right over!
ReplyDeleteJust delish.
ReplyDelete