Blueberry Dump Cake 🫐🍋 Easy Cake

Ingredients 🫐🍋

Blueberry Filling
250g fresh or frozen blueberries (about 2 cups, 8.8 oz)
50g granulated sugar (¼ cup, 1.8 oz)
5g lemon zest (1 tsp, 0.2 oz)
20g cornstarch (2 tbsp, 0.7 oz)
10ml lemon juice (2 tsp, 0.4 oz)

Cake Topping
160g flour (1 ¼ cups, 5.6 oz)
200g granulated sugar (1 cup, 7 oz)
5g baking powder (1 tsp, 0.2 oz)
2g salt (¼ tsp, 0.1 oz)
150g cold unsalted butter, cut into small pieces (5.3 oz or 10 tbsp)
5g vanilla powder (1 tsp, 0.3 oz)
60ml milk (¼ cup, 2 oz)

Bake 170°C (340°F) for 40-50 mins
Mold size: 5.9inch x 5.9inch (15cm x 15cm)

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Instructions👩‍🍳

1. Prepare the Blueberry Filling
Preheat your oven to 170°C (340°F).
In a large bowl, combine sugar and lemon zest first, then add blueberries, cornstarch, lemon juice. Mix well until the blueberries are evenly coated.
Spread the blueberry mixture evenly in a baking dish.

2. Make the Cake Topping
In another bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to mix the butter into the flour until it resembles coarse crumbs.
Stir in the vanilla extract and milk until just combined. The batter will be slightly lumpy.

3. Assemble the Dump Cake
Drop spoonfuls of the cake batter over the blueberry filling, ensuring the fruit is mostly covered. It's okay if some blueberries peek through.
Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the blueberry filling is bubbly.

4. Serve
Allow the cake to cool slightly before slicing and serving. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Enjoy!

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