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Gluten Free Blueberry Dump Cake

Gluten Free Blueberry Dump cake is a simple, easy and delicious recipe. A quick homemade cake "cobbler" topping. You can use fresh or frozen blueberries. A 10 minute prep and you will be in dessert heaven! Dairy free options also!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 227kcal


  • 9X13 Baking dish


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


  • 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.


  • 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.


Calories: 227kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 87mg | Fiber: 3g | Sugar: 25g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg