Gluten Free Blueberry Dump cake is a downright perfect and delicious dessert.
Fresh blueberries and a simple cake topping make this easy, scrumptious desert out of this world!
Blueberries and sugar create a perfect “pie filling”. Then you have a quick cake recipe that takes this Gluten Free Blueberry Dump Cake to a whole new level.
Simple and easy staple ingredients will have this prepped and ready in no time flat! This dessert is a dream for busy mom and dads.
I sent out to create a blueberry crisp cobbler type recipe. But what I found was even better.
A light, fluffy and airy cake that absorbs the ooey gooey blueberry pie “filling”. Oh man, it is seriously a dessert dream come true.
This would be a perfect dessert to serve at summer BBQs and potlucks. Your friends will love you for it!
This is the best tried and true, minimal effect but an unbelievable tasty, delicious Gluten Free Blueberry Dump Cake.
What is better than a simple dessert recipe? If we want to get technical it took me 10 minutes to whip this up! I would love to say it was a 5 minute prep but I needed those extra 5 minutes. Ha!
Those extra 5 minutes are worth it I promise. 🙂
I tend to not buy gluten free cakes mixes in stores. A lot of them have so many ingredients that I cannot pronounce. It is so simple to make your own at home. That is where the extra 5 minutes come to play! Heehee
What is even better you ask? This is a Gluten Free, Dairy Free and Egg Free dessert.
Jump to:
How to make gluten free blueberry dump cake
- First, preheat your oven to 350 degrees. Then spray a 9X13 pan with cooking spray. Add blueberries, sugar, lemon juice, and cassava flour to the dish and mix well.
- In another bowl, add flour, coconut sugar, sugar, baking powder, and cinnamon and stir to mix.
- Next place melted ghee (butter0 in a measuring cup along with almond milk (or milk of choice). Mix together.
- Pour the wet ingredients into your dry ingredients. It will turn into a fluffy and light cake batter.
- Pour on top of the blueberries and spread evenly.
- Place the Gluten Free Blueberry Dump Cake into the oven at 350 degrees for 40-45 minutes. It will be bubbly and fluff up perfectly!
- Let it sit for 5 minutes and then serve nice and warm!
Tips for making the best dump cakes
- DAIRY FREE OPTION: Instead of butter you can use a vegan or nondairy butter. Mikoyo is a great option. Instead of milk you can use almond milk or nondairy milk of choice. That is it! Easy peasy.
- This recipe calls for a Gluten free 1:1 ratio baking flour. 1:1 means that they have combined different flours together to create a flour that will bake like traditional flour. They are several great brands out there. I used King Arthur Measure to Measure flour in this recipe. Bob Red Mill and Cup 4 Cup also make 1:1 ratio flours.
- I like to use coconut sugar but if have brown sugar on hand that will work also.
- If you cannot find fresh blueberries you can use frozen.
- Can I use different fruits for a dump cake? Absolutely. You can even mix your berries. Raspberry, blackberries and blueberries would be amazing! Don’t like berries?? How about peach or even cherries. Whatever fruit you prefer would make this delicious. It is simple, just swap the fruits.
- Can you freeze Gluten Free Blueberry Dump Cake? Yes you can! Place it in a freezer safe dish and freeze. You can defrost and reheat in the oven at 350 degrees.
- Can I cook Gluten Free Blueberry Dump Cake in a slow cooker? Yes! Follow the instructions above. Instead of a 9X13 pan place in the slow cooker pot. Cook on high for 2 hours and low for 4 hours.
What to serve with dump cakes
Serve this with a batch of fresh homemade whip cream! Oh my! Or even better, vanilla or salted caramel ice cream and your taste buds and tummy will thank you.
The ice creams melts and get into all the crack of that soft and fluffy baked cake and it is pure dessert heaven. A fantastic dessert to enjoy year round.
Perfect for a simple family dinner but fantastic enough to serve at a dinner party or holiday party. This Gluten Free Blueberry Dump Cake wow will wow your guests.
Don’t let the “Dump” cake fool you! Just a name because we dump and bake that beautiful dessert!
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place the blueberry dump cake on a microwave safe plate and microwave for 30-45 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Place the dessert on a oven proof dish and reheat for 4-5 minutes or until nice and warm all the way through.
I hope you have enjoyed my version of Gluten Free Blueberry Dump Cake. If you have tried this recipe, please leave a comment and review below.
Check out some of my other desserts:
Gluten Free Blueberry Dump Cake
Equipment
- 9X13 Baking dish
Ingredients
Blueberry Filling
- 5 cups Blueberries
- 1/3 cup Sugar
- 1 tablespoon Cassava Flour
- 1 Juice of a lemon
Cake Ingredients
- 1 1/2 cups Gluten free 1:1 Ratio baking flour
- 2/3 cup Coconut Sugar
- 1/3 cup Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 6 tablespoons Butter
- 1 cup Milk
Instructions
- First preheat oven to 350 degrees. Then grease a 9X13 inch pan. Place blueberries, sugar, lemon juice and cassava flour in the dish and stir around. Make sure to mix everything together evenly.
- In a bowl add flour, sugar, coconut sugar, baking power and cinnamon.
- In a glass measuring cup, melt butter in the microwave and then add milk of choice. Stir to combine. Pour the wet ingredients into the dry ingredients. You will get a nice and fluffy cake batter.
- Evenly place the cake batter on top of the blueberry mixture. Place in the oven and bake for 40-45 minutes.
Notes
- DAIRY FREE OPTION: Instead of butter you can use a vegan or nondairy butter. Mikoyo is a great option. Instead of milk you can use almond milk or nondairy milk of choice. That is it! Easy peasy.
- I like to use coconut sugar but if have brown sugar on hand that will work also.
- If you cannot find fresh blueberries you can use frozen. Even better you can mix your berries. A combo of raspberry, blackberries and blueberries is absolute delish!
- Can you freeze Gluten Free Blueberry Dump Cake? Yes you can! Place it in freezer safe dish and freeze. You can defrost and reheat in the oven.
- Can I cook Gluten Free Blueberry Dump Cake in a slow cooker? Yes! Follow the instructions above. Instead of a 9X13 pan place in the slow cooker pot. Cook on high for 2 hours and low for 4 hours.
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