Try this Blueberry dump cake recipe, or contribute your own.
- Carbohydrate 60.3089187535886 g
- Cholesterol 67.5646875583003 mg
- Fat 30.6305218970381 g
- Fiber 3.00150006117914 g
- Protein 3.60929062529775 g
- Saturated Fat 15.5250875139364 g
- Serving Size 1 1 Serving (186g)
- Sodium 543.055000156449 mg
- Sugar 57.3074186924095 g
- Trans Fat 2.0634043765614 g
- Calories 521 calories
Step-by-step
- Preheat oven to 350 degrees.
- Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
- Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
- Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).
Dry commercial cake mixes rely heavily on chemical leavening agents like sodium aluminum phosphate and baking soda, which require adequate moisture to initiate gas production and create a proper crumb structure. When assembling this dessert, placing the frozen fruit directly at the bottom of a 9-by-13-inch glass or ceramic baking dish ensures that as the blueberries thaw and release their internal cellular water during the initial stages of baking, that liquid vaporizes and rises through the dry flour mixture above. This upward steam movement hydrates the starch granules while simultaneously dissolving the sprinkled granulated sugar. Achieving a golden-brown surface crust without burning requires slicing the cold butter into thin pats and distributing them evenly across the entire powdered surface so that melting fats saturate the dry spots uniformly during the forty-five to sixty-minute oven dwell at 350 degrees Fahrenheit. Pairing this intensely sweet and buttery baked fruit dessert demands an accompaniment that introduces contrasting acidity and thermal reduction. Cold vanilla bean ice cream or unsweetened whipped heavy cream lowers the temperature of the warm slice on the tongue, while dairy proteins coat the palate to temper the high sugar concentration found in both the fruit layer and the cake mix. Furthermore, the lactic tang present in dairy fats cuts through the dense fruit juices that pool around the edges of the pan. Storing leftovers safely requires covering the dish tightly and refrigerating it within two hours of baking to prevent microbial growth in the moist fruit environment, though the starch molecules will undergo retrogradation over twenty-four hours, firming the crumb texture until gently reheated in a microwave.
