This simple blueberry dump cake recipe is light and mouthwatering; it’s easy to make and the perfect gluten-free blueberry dessert.
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