This delicious blueberry dump cake is a moist desser that has the most fantastic cream cheese icing.
Even better? This is an easy gluten-free dessert recipe everyone loves! Everyone who has ever tried this gluten-free blueberry recipe raves about how tasty it is. And because it’s a dump cake, it’s quick and easy too!
Blueberry Dump Cake
This blueberry dump cake recipe is a simple from-scratch recipe. You don’t need a cake mix or pie filling (it’s that easy!) Plus, you probably already have all the ingredients in your kitchen, including juicy blueberries. You can use fresh or thawed previously frozen blueberries.
Cream Cheese Icing
The cream cheese icing is optional; this recipe is delicious with a scoop of ice cream or whipped cream too!
Personally, I’m a big cream cheese fan and I think it goes perfectly with this gluten free dump cake! However, I’ve made it without the icing when in a rush and it’s mouthwateringly good with a dollop of simple whipped cream. The choice is yours!
Easy Gluten Free Dump Cake
One of the reasons I love this blueberry dump cake is because it’s just so simple to make. When I’ve had extra blueberries around the house after an afternoon of blueberry picking, this is one of the recipes my family requests the most.
I almost always have the ingredients on hand so it saves me an extra trip to the store and I can make this blueberry dessert right away.
What is a dump cake?
A dump cake is a dessert where you “dump” the ingredients into a pan or dish, then you bake it. A lot of dump cake recipes use a boxed cake mix and/or ready-made filling because cakes do need some sort of mixing or you’ll end up with clumps of baking soda or flour that don’t taste very good.
Because our gluten-free blueberry dump cake recipe is made without a cake mix, it does require a small amount of mixing in a bowl before “dumping” into the pan. But I promise you it’s super quick and easy!
The Best Gluten Free Flour for This Cake
I recommend using King Arthur gluten-free flour mix or Bob’s Red Mill 1 to 1 gluten-free flour for this blueberry dessert. I’ve tested out the recipe using both and didn’t notice a big difference either way.
This cake is so good, I’ve never had one person guess that it was a gluten-free dessert!
How to Make Blueberry Dump Cake
Now that I’ve raved about just how fantastic this dessert is, it’s time for you to taste and see! 🙂
Watch the Video:
Are you a visual learner? Me too! I even made a video to walk you through exactly how to make this simple gluten free dump cake.
Ingredients for this Blueberry Dump Cake
- vanilla extract
- baking powder
- gluten-free flour
If you want to make the recommended cream cheese frosting (and you should!) you’ll also need:
- cream cheese
- powdered sugar
- vanilla extract
Other Items Used and Recommended for This Recipe:
- 9″ x 13″ baking dish
- large mixing bowl
- silicone spatula
- stainless steel measuring cups
- measuring spoons
- hand mixer
You can scroll down to the bottom of this post for the full, printable recipe.
Can I use frozen blueberries in this dump cake?
Yes, you can, but you will need to increase your baking time another 10-15 minutes. I have made this blueberry dump cake recipe twice with frozen blueberries (when I was in a hurry and forgot to thaw them) and the baking time was quite a bit longer.
I do recommend thawing your frozen blueberries first whenever possible as it will save you baking time.
How to Make Blueberry Dump Cake with Cream Cheese Icing
Step 1. Begin by preheating your oven to 325 degrees. Melt the butter and pour into a rectangle baking dish. Set aside.
Step 2. You don’t need a mixer for this step – it’s simple enough, you can use a bowl and spoon.
Mix the egg, milk, vanilla, sugar, baking powder, and salt together. Add the gluten-free flour and stir again.
Step 3. Pour the batter over the melted butter. Use a spoon to spread it evenly throughout the pan.
Drop the blueberries evenly over the batter. Do NOT stir the blueberries in.
Step 4. Bake for 35-45 minutes or until the top begins to turn golden. Remove from the oven and allow it to cool for a few minutes before topping with the cream cheese icing.
To make the cream cheese icing:
A stand or hand mixer is recommended for this step (it’s much faster.)
Beat the softened cream cheese. Add in the powdered sugar, vanilla extract, and milk. Continue mixing until it’s an icing mixture. Add a little more milk if needed.
Drizzle the cream cheese icing over your blueberry dump cake. The cake can still be a little warm.
Slice and serve.
Optional – fastest prep method. Add a scoop of vanilla ice cream or whipped cream on each slice instead of the cream cheese icing.
How do I store this blueberry dump cake?
You will need to refrigerate this gluten-free blueberry dessert because of the cream cheese. Even if you choose not to use cream cheese, it is best to refrigerate as it’s a moist dessert and it will last longer when kept cold.Print
Blueberry Dump Cake with Cream Cheese Icing (Gluten-Free)
This simple blueberry dump cake recipe is light and mouthwatering; it’s easy to make and the perfect gluten-free blueberry dessert.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 min
- Yield: 15 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
1/2 cup butter
1 large egg
1 cup milk
1 tsp vanilla extract
1 cup sugar
2.5 tsp baking powder
1/4 teaspoon salt
1 1/4 cup gluten-free flour mix
4 cups blueberries, (if you use frozen, thaw first)
Cream Cheese Icing
4 oz cream cheese, softened to room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2–4 Tbsp milk
Optional: if you’re in a hurry, skip the icing and top each piece with a scoop of vanilla ice cream or whipped cream.
Preheat oven to 325 degrees. Melt the butter and pour into a 9×13 inch baking dish.
Mix together the egg, milk, vanilla extract, sugar, baking powder, and salt. Add the gluten-free flour and stir again.
Gently pour the batter over the melted butter. Use a spoon to spread evenly throughout the pan.
Drop the blueberries evenly over the batter. Do not stir.
Bake for 35-45minutes or until the top is turning golden. Note: glass dishes will take closer to 45 minutes to bake while ceramic should bake a little faster. Remove and cool slightly.
While the cake is baking, you can make the icing.
For the Cream Cheese Icing:
Beat the softened cream cheese, then add the powdered sugar and vanilla extract. Add a tablespoon of milk and continue adding 1-3 more tablespoons until the mixture is a thinner consistency.
When the cake is just warm (you do not have to cool completely), drizzle the icing over your blueberry dump cake. Slice and serve.
Keywords: blueberry dessert, blueberry dump cake, cream cheese icing, gluten-free blueberry dessert
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Ruth Bowling says
My cake did not turn out like the picture at all. Are you sure it’s not 4 cups of flour and 1 and 1/4 cups of blueberries? Did those amounts get mixed up by some chance?
Hi Ruth, the measurements are correct. What happened with your cake?
It was amazing! Super easy recipe to follow and absolutely delicious. I used probably 1 or 1.5 cups of blueberries at most though, 4 seemed like a lot.
I’m so glad you enjoyed it, Haley. Yes you can definitely decrease the berries.
Was a hit at our house! I only used 2 cups of wild blueberries and I found the batter really runny so I cooked it for 45-50 min, but the end result was delish! Thanks for sharing.
I’m so glad you enjoyed this blueberry dessert. Thanks for sharing, Marcela!
Have you tried adding lemon zest +/- lemon juice?