Are you a fan of sweet blueberries and crave a quick and effortless dessert? Look no further than this gluten-free blueberry dump cake recipe! Made with almond flour and utilizing frozen blueberries, this cake combines the perfect amount of tart and sweet flavors. Plus, with the help of Betty Crocker’s gluten-free cake mix, it couldn’t be simpler to make. Follow along for a step-by-step guide on how to whip up this scrumptious dessert in no time.
An Ode to Gluten-Free Blueberry Dump Cake
If you’re looking for a gluten-free dessert that’s easy to make and deliciously sweet, look no further than blueberry dump cake. The perfect dish for any occasion, this dessert is quick to make and packed with flavor. But what is a dump cake, exactly? In Layman’s terms, it’s a cake you dump all the ingredients into one pan and bake it. In this subsection, we’re going to explore everything you need to know about gluten-free blueberry dump cake.
What Makes Gluten-Free Blueberry Dump Cake So Special?
On top of being gluten-free, this delightful dessert is also incredibly easy to make. The recipe only requires a handful of ingredients, and you don’t need to be a master baker to get it right. Even better, you can easily swap out the blueberries for other types of fruit to keep things fresh and exciting.
The Perfect Recipe
To make this delicious dessert, you’ll need:
- 4 cups of fresh blueberries
- 1/3 cup of white sugar
- 1/3 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of butter
- 1 box of gluten-free yellow cake mix
- 1/2 cup of chopped pecans (optional)
First, preheat your oven to 375°F. Then, in a large mixing bowl, combine the blueberries, white sugar, brown sugar, and cinnamon. Mix everything together, making sure the berries are well coated with sugar.
Next, pour the blueberry mixture into a 9×13 inch baking dish and spread the mixture evenly across the bottom of the dish using a spatula. Sprinkle the pecans on top, if using.
Now, sprinkle the cake mix on top of the blueberries, completely covering them with the mix. Drop slabs of butter over the top of the cake mix.
Bake for 45-55 minutes or until golden brown. Don’t worry if the cake doesn’t look perfect; it’s called a dump cake for a reason!
Tips and Tricks for Making Perfect Blueberry Dump Cake
- Use fresh blueberries for the best results. You can also use frozen berries, but be sure to thaw them before using.
- Don’t forget the butter! Dropping chunks of butter on top of the cake mix is a crucial step in achieving that classic dump cake texture.
- If you’re feeling adventurous, try adding other ingredients to the recipe, such as oats, chopped nuts, or chocolate chips. Just be sure to keep the measurements consistent.
- Serve warm with a scoop of vanilla ice cream for an extra touch of sweetness.
In conclusion, gluten-free blueberry dump cake is a dessert that’s both easy to make and deliciously sweet. With a handful of ingredients and a little bit of love, you can whip up a perfect cake in no time. Whether you’re looking to satisfy a sweet tooth or entertain guests, this recipe has got you covered. So grab a bowl, some blueberries, and get baking!
Almond Flour Blueberry Dump Cake
Looking for a cake that’s both indulgent and gluten-free? Meet almond flour blueberry dump cake! This recipe is perfect for anyone who wants to satisfy their sweet tooth without feeling guilty about it. Not to mention, it’s super easy to make—just dump all the ingredients into a baking dish and pop it in the oven!
What is Almond Flour?
Almond flour, also known as almond meal, is made from ground-up almonds. It’s a popular gluten-free baking substitute because it adds a nutty flavor to baked goods, and it’s high in protein and healthy fats.
The Secret Ingredient: Blueberries
Blueberries are the perfect addition to this cake—they add a pop of color and a burst of fruity goodness to every bite. Plus, blueberries are loaded with antioxidants and can boost brain function, making this cake the ultimate guilt-free indulgence.
How to Make Almond Flour Blueberry Dump Cake
-
Preheat the oven to 350°F (175°C).
-
In a large mixing bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut sugar, and 1 tsp baking powder.
-
Add 1/2 cup almond milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the mixture. Stir until well combined.
-
Fold in 1 1/2 cups fresh blueberries.
-
Pour the mixture into a greased 8×8 inch baking dish.
-
Bake for 25–30 minutes, or until the edges are golden brown and the center is set.
Serving Suggestions
Serve your almond flour blueberry dump cake warm with a dollop of whipped cream on top or a scoop of vanilla ice cream. You could also sprinkle some extra blueberries on top for an extra burst of flavor.
Final Thoughts
Whether you’re gluten-free or just looking for a healthier alternative to traditional cake, almond flour blueberry dump cake is the perfect recipe to add to your baking repertoire. It’s easy to make, delicious, and packed with nutrients. So why not give it a try? Your taste buds—and your body—will thank you!
Betty Crocker Gluten-Free Dump Cake: Your Quick and Easy Gluten-Free Fix
Are you looking for a quick and easy gluten-free dessert recipe that requires little effort and few ingredients? Look no further than Betty Crocker’s Gluten-Free Dump Cake!
What is a Dump Cake?
Before diving into the recipe, let’s quickly address the elephant in the room: what exactly is a dump cake? Despite its unappetizing name, a dump cake is a delicious dessert made by layering ingredients in a baking dish and then “dumping” a cake mix over the top. The result is a sweet, gooey, and oh-so-satisfying dessert that’s perfect for any occasion.
Gluten-Free Betty Crocker Dump Cake Recipe
Now, back to the main event. Here’s how to make Betty Crocker’s Gluten-Free Dump Cake:
Ingredients:
- 1 can (21 oz) gluten-free cherry pie filling
- 1 can (15 oz) gluten-free crushed pineapple in juice, undrained
- 1 box Betty Crocker gluten-free yellow cake mix
- 1 cup sliced almonds
- 1/2 cup unsalted butter, melted
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Spread the cherry pie filling and undrained crushed pineapple in the bottom of the prepared baking dish.
- In a separate bowl, mix together the yellow cake mix and sliced almonds.
- Sprinkle the cake mix mixture over the fruit.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 45 to 50 minutes or until the top is golden brown and the fruit is bubbly.
- Serve warm with your favorite gluten-free ice cream or whipped cream.
Why Choose Betty Crocker Gluten-Free Dump Cake?
If you’re in the market for a gluten-free dessert, you may be wondering why you should choose Betty Crocker’s Gluten-Free Dump Cake over other recipes. For one, it’s incredibly easy to make – just dump and bake! Additionally, the combination of cherry pie filling, crushed pineapple, and yellow cake mix creates a deliciously sweet and tangy flavor profile that’s sure to please any palate. Best of all, there’s no need to worry about gluten in this recipe – Betty Crocker’s gluten-free cake mix ensures that everyone at the table can enjoy this dessert without worry.
In conclusion, if you’re looking for a quick and easy gluten-free dessert recipe that’s sure to impress, look no further than Betty Crocker’s Gluten-Free Dump Cake. Give it a try and tag us when it turns out to be delicious!
Using Frozen Blueberries: A Dump Cake Game Changer
Dump cake is one of the easiest desserts to make, but can you use frozen blueberries instead of fresh ones? The answer is a resounding yes! Using frozen blueberries in your dump cake recipe is an easy way to get that classic blueberry flavor any time of the year without having to worry about the berries going bad before you get around to using them.
Why Frozen Blueberries are a Great Choice
Frozen blueberries are a great choice for a few reasons. They are available year-round, and they are usually less expensive than fresh blueberries. Plus, frozen blueberries are just as nutritious as fresh berries, so you don’t miss out on any of the health benefits.
Frozen blueberries also have a few advantages over fresh ones when it comes to baking. They are already washed and sorted, which means you save time in the preparation process. Additionally, they won’t burst as easily during the baking process, so you’re less likely to end up with a soupy mess.
Making the Switch
If you want to use frozen blueberries in your dump cake recipe, there are a few things you should keep in mind. First, don’t thaw the blueberries before adding them to the cake. Frozen berries will release less juice while baking, which will keep the cake from getting too moist.
You should also adjust the baking time slightly. Because frozen blueberries will cool the cake batter down when they are added, you’ll need to add a few extra minutes to the baking time to ensure the cake is fully cooked.
The Bottom Line
Using frozen blueberries in a dump cake recipe is a game changer. It’s an easy way to get that classic blueberry flavor any time of the year, and it makes preparation a breeze. So go ahead and experiment with frozen blueberries in your dump cake recipe – you won’t be disappointed!
