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Blueberry Dump Cake from Scratch
Products Used
1
85
129
Prep Time:
15m
Bake/Cook Time:
30m
Yield:
Serves 9
Dump Cakes traditionally contain a fruit base topped with a boxed cake mix and butter. Think of them as a cross between a cobbler and a cake. And while we're fans of the "dump and go" model, much like everything else, we prefer homemade. So we've taken all the easy parts of a dump cake and subbed in a from-scratch cake batter so you don't have to worry about preservatives and other unpronounceable ingredients. With just 10 minutes prep, and 30 minutes in the oven, this homemade Blueberry Dump Cake is ready to eat. Even better with a scoop of vanilla ice cream or whipped cream on top.
Products Used
Ingredients
- 16 ounces frozen blueberries
- 16 ounces fresh blueberries
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 cups all-purpose flour*
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon + 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Pour blueberries into a 2-quart casserole dish or 9 x 13-inch pan. Stir.
- In a mixing bowl, whisk together sugar, flour, baking powder, salt, and 1 teaspoon cinnamon.
- Pour melted butter into sugar mixture and stir until crumbly.
- Sprinkle mixture over blueberries.
- Sprinkle 1/2 teaspoon cinnamon over cake.
- Bake for 30 minutes.
- Remove and let cool slightly before serving.
- Serve with vanilla ice cream or Crème Chantilly.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
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This recipe is extremely easy to make and very quick to put together. I made one-half recipe in a 2-qt. baking dish. The topping is more crumbly than a batter. Delicious!