Best Blueberry Dump Cake Recipe - 5 Ingredients, one pan! (2024)

FAQs

What is the biggest mistake to avoid when making a dump cake? ›

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

We tested the cake in a bunch of different ways and found that both fresh and frozen blueberries work. The only caveat is, you need to limit yourself to 6 ounces of blueberries. It is so tempting to go over and just load up the batter with more, but it doesn't work out the way that you want it to.

Compared to other kinds of cakes, dump cake does bake up a little less caky and little more gooey thanks to all of the delicious fruit. It has a similar consistency to a fruit cobbler or crisp and is served by the scoop rather than the slice!

One way to both cook the berries and preserve them is by making jam. Any leftover berry will do, and you can toss your bruised and blemished fruit into the pot. While refrigerator jam is easier, canning keeps it lasting longer. Blueberry jam, cherry jam, raspberry jam, which are you making this summer?

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

1) You forgot to add baking powder, or you used expired baking powder. 2) Your pan is too big, so the mixture can't rise enough to fill it. Or 3) You over whisked.

Coating berries with flour helps them suspend in the batter and prevents them from all sinking to the bottom. Taking this step also keeps the berries from turning your batter blue.

Generally speaking, you should thaw frozen berries if the recipe you're making has a short cooking time. For something quick, like a pancake, a frozen berry won't have time to thaw properly in the pan. The cold berry will also keep the batter around it from cooking properly.

Generally, speaking, you can use fresh and frozen berries interchangeably in your baking recipes, but you may need to make a few tweaks to ensure it comes out perfectly.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

What happens if you stir dump cake? ›

For some reason, nearly every dump cake recipe insists that the ingredients are not to be stirred. (In fact, most recipes add extra emphasis to this instruction by writing it in all-caps: DO NOT STIR!!!) The result of this laissez-faire approach is a half-baked cake.

If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top.

"If more than about a quarter of the berries are moldy, you're probably best off getting rid of all of those berries. But, if the rest are looking healthy, they're not bruised, they're not soft and there's no visible mold on them, they're probably OK to eat after you've washed them well," she says.

If the blueberries you're tasting seem too tart, let them continue ripening on the plant a little longer. Blueberries can remain on the bush for around 10 days after they begin to ripen, during which time they become plumper and sweeter. Keep an eye on them and keep sampling!

If properly stored, blueberries can last up to 2 weeks in the refrigerator, though to enjoy them at peak flavor and texture, eat them within a week. Blueberries can last up to 10 months in the freezer, though they peak around the 6-month mark.