We came home from our cabin weekend in Northern Minnesota to a house full of blueberries. See, in blueberry season I have a thing for buying/picking way more than I can use (even after freezing for later!). This year was no different and my husband asked for a “blueberry cake” when he saw the heap of berries. We took to Pinterest and Google without much luck for something that looked ridiculously easy, plant-based and delish. So after a modification or two, this is our vegan skillet blueberry dump cake! It pairs amazing with vegan coconut based ice cream or if you’re like my husband, you’ll eat it warmed up for breakfast too.
This cake has been duplicated with blueberries and strawberries but the family consensus preferred the star of the show – the blueberries.
You can use frozen blueberries in this recipe too but if they are cuddling with a lot of ice crystals, defrost and pat dry to avoid a potentially wet gooey mess.
If you have a thing for baked treats (like my family) and you love in season produce as much as I do, make this cake sooner vs later! Vegans and non-vegans will rejoice or sub out Earth Balance for Salted Butter. Your choice! Any way you slice this vegan skillet blueberry dump cake, it’ll make cooking/baking easier on yourself. You’ll have more time to savor the good stuff in life. 🙂
Skillet Blueberry Dump Cake
1 cup flour (I use 1/2 whole wheat + 1/2 oat or traditional flour)
1 cup of milk (I use unsweetened soy milk)
1 cup of Earth Balance Margarine or Butter Equivilent
1 pint (2 cups of blueberries)
optional: dash of baking soda (If you like dense bars/cakes, leave out. If you like a lighter texture, include)
- Melt margarine/butter in a large mixing bowl. Whisk flour and milk into melted margarine. Stir in blueberries.
- Bake at 375 degrees Farenheit for 45 – 55 minutes in a 10″ cast iron skillet or oven safe skillet. I use both the Pampered Chef 10″ non-stick executive skillet and the Pampered Chef 12″ Stainless Steel Non-Stick Skillet. Both turned out great but the crust was a smidgen crunchier in the Pampered Chef 10″ non-stick skilled. Test cake with toothpick and if it comes out clean – you’re good to go! Aim for a slightly golden brown crust.