Easy Blackberry Dump Cake Recipe
This honestly needs a better name….lol! A “dump” cake may not sound delicious, but trust me when I tell you, this cake is divINE! All the ingredients of this easy blackberry dump cake are dumped into one bowl (hence the name!), and baked until the blackberries melt into the light, springy cake.
Each bite is bursting with sweet blackberries, and I highly recommend topping each helping with a generous scoop of vanilla ice cream. It’s one of the easiest desserts and such a crowd pleaser! Once you make it, it will become one of your family favorites!
I’ve lost track of how many times I’ve made this blackberry dump cake recipe. My grandmother used to make it all the time (absolutely no clue where she got the original recipe), and, over the years, I’ve made it on repeat all Summer long. It’s a staple of every Summer party and gathering and always gets rave reviews. The one time I changed things up and made a different dessert, I never heard the end of it!
It’s not overly sweet, so it’s perfect for all your friends who claim not to be dessert people. But it’s also sweet enough (thanks to an extra sprinkle of sugar right before putting it in the oven), for everyone at your table who never says no to dessert…..(that would be me!)
It’s loaded with fresh juicy berries that get perfectly jammy as they bake. And that means each bite has delicious, sweet blackberries that melt into an airy, light cake.
There’s a crackly sugar crust on top that makes the entire dessert simply irresistible! And here’s the best part – it tastes like you spent hours in the kitchen, but honestly, you just dump everything in a pan and let the oven do all the work!
If you’re a massive fan of blackberries, you’ll love this blackberry bramble cocktail, and blackberry nectarine upside-down cake.
Why You Need to Make this Recipe ASAP
It’s insanely easy! You won’t need to haul out your mixer, and there are a limited number of dishes to wash. All you need is a bowl, a spatula and your favorite baking dish!
Prep time – it honestly doesn’t get much easier. 5 minutes of prep time, and it’s ready to go in the oven.
This recipe uses simple ingredients you most likely already have on hand. Even if you don’t have fresh blackberries, you most likely have frozen……look for the bag waaaaayyyyy back in your freezer. The one you bought when you were on the smoothie kick!
If you’re lucky enough to have leftovers, it makes an excellent breakfast or special treat the next day.
It goes without saying, it’s insanely delicious!
Star Ingredients
Blackberries — if you can’t find fresh, frozen absolutely work. No need to thaw them, but you will need to add a few extra minutes to the baking time.
Self-Rising Flour — this is a great staple to have on hand if you bake often. But if, like me, you’re an occasional baker, no need to run out and buy a bag you’ll hardly use. Measure out the flour, then remove 1 3/4 teaspoons and replace with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Why self-rising flour? Because of the addition of baking powder, it makes a lighter cake that rises higher than a cake made with all-purpose flour.
Let’s Make This Step by Step!
Step 1: Melt butter in a microwaveable dish, or in a small pot on the stove. If you’re using the microwave, put a paper towel on top and go 15 seconds at a time to avoid a butter explosion.
Step 2: Add sugar and flour to a bowl and whisk together.
Step 3: Whisk in milk, just until blended.
Step 4: Pour in melted butter and gently whisk just until blended. For a light, springy cake, it’s important not to overmix.
Step 5: Pour batter into buttered baking dish.
Step 6: Scatter blackberries across the top.
Step 7: Sprinkle with extra sugar.
Step 8: Bake at 350 degrees for 30 minutes, or until lightly golden brown. When you insert a toothpick into the center, it should come out clean.
Substitutions and Additions (AKA…what to do if you don’t have the ingredients)
You can absolutely add other fresh fruit — raspberries and strawberries work really well. This recipe is a great way to use up a bounty of fruit, or that extra flat of berries you bought on a whim from the farmer’s market. I love to mix it up, so go wild and add blackberries AND raspberries, or strawberries, raspberries and blackberries.
Like we talked about earlier, you can use frozen berries instead of fresh berries. You might need to add a couple extra minutes to the baking time, though.
This recipe doesn’t use yellow cake mix or any dry cake mix because I don’t tend to use them when I bake. Unless it’s The World’s Best Coffee Cake, which, if you haven’t made it yet, you definitely need to bake it ASAP!
