Not only are we talking blueberry dump cake (a less fortunate name for one of the yummiest desserts ever), but my friend Nicole, who blogs at Gluten Free on a Shoestring, and I are teaming up to give you a recipe that can just as easily be made with conventional OR gluten-free ingredients (without requiring a lot of specialty fixes
I guess you could say that today, Nicole is my blogging buddy! Considering we’ve been real, live buddies (albeit, virtually) for a long time, this is not a stretch
BLUEBERRY DUMP CAKE
PREP TIME: 15 MINS COOK TIME: 35-40 MINS
INGREDIENTS:
3 cups (about 16-17 ounces) fresh or frozen blueberries (don’t thaw if using frozen)
16 ounces vanilla cake mix (homemade version below)
9 tablespoons butter, chilled
1/2 cup buttermilk or milk, chilled
Ice cream or whipped cream, for serving
EASY HOMEMADE CAKE MIX
1 cup (7.5 ounces) granulated sugar
3/4 cup (3.75 ounces) all-purpose flour
2/3 cup (2.75 ounces) cake flour (see note below)
1/4 cup (1.25 ounces) nonfat dry milk powder
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
DIRECTIONS:
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.