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
Ingredients
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.
Instructions
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.
Find it online: https://livingwellmom.com/blueberry-dump-cake/
