|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||7%|
|Total Sugars 34g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you've never tried this style of cake, now is the time. Dump cake is fun to make—a lot like cobbler but so much easier to whip up. In fact, a dump cake is just about the simplest dessert you can bake, so named because you just toss the ingredients together and dump them into a baking dish. The bounty of juicy summer fruit, combined with sweet, simple, golden brown cake and whipped cream is very special. Blueberries explode into sweet, fragrant, jammy goodness that infuses the cake with its bold flavor.
No matter how busy you are, you'll have time to make this quick and delicious dump cake. This is a great recipe to have at hand for those occasions when you need to fix up dessert in a hurry. Blueberry dump cake is made with just a few simple ingredients you probably already have in your pantry.
For the Cake:
1 (15-ounce) box yellow cake mix
10 tablespoons (5 ounces) cold unsalted butter, plus more for the pan
1 pound fresh blueberries
1/2 cup buttermilk
1 tablespoon pure vanilla extract
For the Whipped Cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
Gather the ingredients.
Preheat oven to 325 F. Thoroughly butter a 9 x 13-inch baking dish.
Put cake mix into a large bowl. Using a box grater, shred cold butter into dry ingredients. Toss to combine. Or cut butter into small pieces with a pastry blender or mash through tines of a fork. Work quickly to avoid melting butter.
Add blueberries to butter and flour mixture and toss to distribute. Dump into the dish.
Add buttermilk and vanilla to a measuring cup with a spout. Stir to combine.
Pour buttermilk mixture evenly over dry mixture in baking pan. Do not mix.
Bake for 35 to 40 minutes, or until cake is golden brown and blueberries are bubbling. Remove from oven.
Prepare whipped cream while dump cake is cooling. In a large bowl, or in bowl of a stand mixer, whisk whipping cream and confectioners' sugar until past soft peak stage but not quite stiff.
Serve warm dump cake with a generous helping of whipped cream.
If you don't have boxed cake mix, or if you're the DIY type, use the recipe below to make your own cake mix from scratch. Mix everything together before tossing with the butter and berries.
- 180 grams granulated sugar
- 200 grams unbleached all-purpose flour
- 40 grams nonfat dry milk powder
- 5 grams salt
- 1 1/2 teaspoons baking powder
- This recipe calls for fresh blueberries, but you can use frozen blueberries or even jarred pie filling if you want to.
- If you're really in a rush, feel free to substitute ice cream for the whipped cream.