Dump Cake With Fresh Blueberries Recipes

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 F and lightly grease a 9 x 13 inch baking pan.
• Dump both cans of pie filling into the pan and spread it evenly so that no part of the bottom of the pan is visible. Use a spoon or measuring cup to sprinkle the dry cake mix over the blueberry filling. Do your best to cover the blueberries evenly.
• Add the butter in pats to cover the cake mix, then sprinkle in the fresh blueberries.
• Bake for 45 minutes, or until the top looks golden brown. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

CLASSIC MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

BLUEBERRY DUMP CAKE

Steps:

• Add blueberries to a lightly greased 9x13 glass baking dish.
• Sprinkle the yellow cake mix evenly over the fresh blueberries.
• Layer sliced butter on top of the cake mix.
• Bake at 375º Fahrenheit for 40-45 minutes. When the Blueberry Dump Cake looks golden brown use a wooden toothpick to check for doneness. Serve warm.

BLUEBERRY DUMP CAKE

Steps:

• 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.