Blueberry Dump Cake

When you’re aiming to create an impressive yet straightforward dessert, a blueberry dump cake offers an ideal solution.

Kitchen Tools Required

• 1 baking dish
• 1 large mixing bowl
• 1 spatula
• 1 oven mitt
• 1 cooling rack

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Blueberry Dump Cake, follow this timeline:

1. Preparation (10 minutes)
   • 0:00 – 0:02: Preheat the oven to 350°F (175°C).
   • 0:02 – 0:06: Wash and dry the blueberries, then spread them evenly in the bottom of the 9×13 inch baking dish.
   • 0:06 – 0:08: Sprinkle the granulated sugar over the blueberries.
   • 0:08 – 0:10: Evenly distribute the yellow cake mix over the sugared blueberries.
   • 0:10 – 0:12: Drizzle melted butter over the dry cake mix.
   • 0:12 – 0:14: Sprinkle ground cinnamon and chopped pecans (if using) over the top.
2. Cooking (45 minutes)
   • 0:14 – 0:59: Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown.
3. Resting (10 minutes)
   • 0:59 – 1:09: Remove the cake from the oven and let it rest on a cooling rack for 10 minutes before serving.

Total time including preparation, cooking, and resting: 1 hour and 9 minutes.

Additional Tips:

• Consider reading through the recipe once before starting to verify familiarity with the steps, which might take around 5 minutes.
• If you plan to add a splash of lemon juice or zest for enhanced blueberry flavor, incorporate this during the initial preparation phase.
• If you prefer a crunchier top, adjust the butter or consider mixing the cake mix with a little milk before adding it during the initial preparation phase.

Recipe Instructions

Preheat the oven to 350°F (175°C).

Spread the blueberries evenly in the bottom of the baking dish.

Sprinkle the granulated sugar over the blueberries.

Evenly distribute the cake mix over the sugared blueberries.

Drizzle the melted butter over the dry cake mix.

Sprinkle the cinnamon and pecans over the top if using.

Bake in the preheated oven for 45 minutes or until the top is golden brown.

Remove from the oven and let the cake rest on a cooling rack for 10 minutes before serving.

Serving Tips

• Vanilla Ice Cream: Serve a scoop on top for a classic pairing that adds creaminess to the dessert.
• Whipped Cream: Add a dollop for a light and airy contrast to the warm cake.
• Lemon Zest: Sprinkle some lemon zest on top for a fresh and zesty flavor boost.
• Fresh Mint Leaves: Garnish with mint leaves for a pop of color and a revitalizing aroma.
• Cream Cheese Frosting: Drizzle a bit over the top for a rich and tangy twist.

Storage

To store Blueberry Dump Cake, cover the baking dish with plastic wrap or transfer leftovers to an airtight container.

Refrigerate for up to 3 days.

Reheat before serving for best taste.

Freezing

To freeze Blueberry Dump Cake, first allow it to cool completely.

Wrap it tightly in plastic wrap, then foil.

Label and date before storing in the freezer for up to three months.

Reheating

To reheat Blueberry Dump Cake, use an oven at 350°F for 10-15 minutes until warmed through.

Alternatively, microwave individual portions for about 30 seconds to 1 minute.

Final Thoughts

Blueberry Dump Cake is a delightful dessert that perfectly combines simplicity and flavor.

It’s an excellent choice for gatherings or a cozy night in.

With minimal preparation time and a straightforward process, this cake is a go-to for both novice and seasoned bakers.

The juicy blueberries paired with the buttery cake mix create a comforting treat that’s sure to please any crowd.

For an extra touch of indulgence, enjoy it warm with a scoop of vanilla ice cream.

Feel free to add your personal twist to this recipe, whether it’s a hint of lemon or a crunchy pecan topping.

Blueberry Dump Cake is a versatile and delicious dessert that’s sure to become a favorite.

Frequently Asked Questions

Can I Use Frozen Blueberries Instead of Fresh?

Yes, you can substitute frozen blueberries for fresh ones. Make certain they’re evenly spread in the baking dish; don’t thaw them first to prevent excess moisture. Adjust sugar to taste if berries are particularly tart.

Is There a Gluten-Free Cake Mix Alternative?

Absolutely, you can substitute with a gluten-free cake mix. Confirm it’s a 1:1 replacement for the standard mix. Check the package for precise measurements and adjust any additional ingredients, like liquid, to achieve ideal texture.

How Can I Make This Cake Vegan-Friendly?

Replace butter with 1/2 cup coconut oil for a plant-based fat. Use a vegan cake mix, ensuring it’s free from animal derivatives. Substitute sugar with 1/2 cup agave syrup, adjusting moisture content by reducing coconut oil slightly.

Will Adding Nuts Affect the Baking Time?

Adding nuts won’t considerably alter baking time. However, guarantee even distribution for uniform toasting. If using larger nuts, consider chopping them to prevent uneven heating. Monitor closely, as nuts can quickly shift from toasted to burnt.

Can I Use a Different Fruit Instead of Blueberries?

You can substitute blueberries with equal parts of another fruit like raspberries or peaches. Guarantee uniform distribution in the baking dish. Adjust sugar levels based on sweetness, and monitor baking time as moisture content varies.