Healthyish Blueberry Dump Cake
Indulge in the perfect balance of comfort and wellness with this Healthyish Blueberry Dump Cake, a quick and wholesome dessert that’s brimming with juicy blueberries and warm cinnamon notes. This easy-to-make recipe swaps traditional cake mixes for nutrient-rich whole wheat flour, rolled oats, and the natural sweetness of maple syrup and coconut sugar. With just 10 minutes of prep and no special equipment required, you’ll layer tart blueberries with a buttery, cinnamon-spiced batter that bakes to golden perfection in under 40 minutes. Ideal for weeknight treats or casual gatherings, this healthier version of a classic dump cake pairs beautifully with creamy Greek yogurt or a scoop of vanilla ice cream for an irresistible contrast. Perfect for blueberry lovers and anyone seeking a wholesome dessert that doesn’t skimp on flavor!
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Ingredients
- 4 cups Fresh blueberries
- 0.25 cup Maple syrup
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Cinnamon
- 0.25 cup Coconut sugar
- 4 tablespoons Unsalted butter, melted
- 0.5 cup Unsweetened almond milk (or milk of choice)
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with cooking spray or a bit of butter.
Step 2
Spread the blueberries evenly in the bottom of the prepared baking dish.
Step 3
Drizzle the maple syrup, lemon juice, and vanilla extract over the blueberries. Gently toss to coat, then spread them out evenly again.
Step 4
In a medium mixing bowl, combine the whole wheat flour, rolled oats, baking powder, cinnamon, coconut sugar, and salt.
Step 5
Add the melted butter and almond milk to the dry ingredients. Stir until a thick batter forms. The batter will be slightly lumpy, which is fine.
Step 6
Spoon the batter over the blueberries in dollops, then use a spatula to spread it out gently, covering most (but not necessarily all) of the blueberries.
Step 7
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the blueberries are bubbling at the edges.
Step 8
Allow the dump cake to cool for at least 10 minutes before serving. This will help the juices thicken slightly.
Step 9
Serve warm on its own or with a dollop of Greek yogurt or a scoop of vanilla ice cream for a more indulgent touch.
Nutrition Facts
| Serving size | (1090.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1771.8 |
| Total Fat 54.4g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 124mg | 0% |
| Sodium 1144.4mg | 0% |
| Total Carbohydrate 316.3g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 174.1g | |
| Protein 28.0g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 351.3mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1253.2mg | 0% |
Source of Calories