Ingredients
Equipment
Method
Preparation:
- Preheat oven to 350°F, and place oven rack on the second lowest shelf.
- Lightly butter the ramekins and set aside, or you can use a cooking spray.
Baking:
- Measure and rinse the frozen blueberries and set aside to finish thawing.
- Melt the vegan butter either in a microwave, or on the stove on a very low heat.
- "Dump" all of the ingredients in a medium glass bowl, except for the blueberries, and mix until well combined and smooth without any lumps.
- Fully drain the blueberries, and then add them to the bowl. Very gently mix the blueberries into the batter.
- Pour the batter into the prepared baking dish evenly, and then spread gently.
- Place the remekins onto a baking pan that has been lined with either a silicone mats or unbleached parchment paper.
- Place the baking sheet holding the ramekins into the preheated oven for approximately 45-50min or until the crust is golden brown and the blueberries are bubbly.
- Take the 5 ingredient Vegan Blueberry Dump Cake out of the oven and allow to cool to room temperature on the cooling rack.
- Once cool, scoop into bowls and add vegan whipped cream, or a big scoop of ice cream! ;-)
- ENJOY!
Nutrition
Notes
- In this recipe, I used frozen organic wild blueberries but feel free to use fresh blueberries if you have. Both the frozen blueberries and the fresh work equally as well.
- I have made this recipe using both white and brown sugar, and both taste delicious. The brown sugar gives this dump cake a little bit of a stronger flavor but in a good way. I say try them both, and see which one you prefer.
- If you want to make this recipe gluten-free, then swap out the all-purpose flour for almond flour or gluten-free flour. This delicious dessert recipe is so easy, you really can't go wrong.
- Also, try making this recipe with rolled oats instead of flour. It becomes more of a blueberry cobbler dump cake but still tastes delicious.
- Now I know this is a 5 ingredient Blueberry Dump Cake but if you are willing to add just one more ingredient, I'd say it is well worth it. And that ingredient is either lemon juice or apple cider vinegar - just 1 teaspoon. Believe it or not, just adding that little bit of citrus really pulls out the flavor of the blueberries. Give it a try!
- This 5 ingredient Blueberry Dump Cake will last stored in an airtight container for about 2-3 days on your kitchen counter. Or you can use plastic wrap or aluminum foil as well.
- If you want to store these cakes any longer, then place them in the fridge. There they will last for about 4-5 days.
- You can also freeze these cakes to serve at a later date. Just make sure to use a freezer-safe container.
- The best part about this recipe is that it can be modified in so many different ways. Basically, just pick a fruit you are craving and throw it in!