5-Ingredient Blueberry Skillet Dump Cake

Ever have one of those days where you just NEED to eat a cake? Today was one of them but I had a toddler begging for my attention and a screaming infant. With only 5-minutes to spare, I quickly prepared this with the fresh blueberries from the farmers market, popped it in the oven and voilà! Instant cake. You’ll love it, I promise!

5-Ingredient Blueberry Skillet Dump Cake

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 cup all-purpose flour
  • 1 cup sugar (use super-fine sugar if you can find it or just buzz regular granulated sugar in a blender/food processor for a few seconds just before it becomes a powder so the cake isn’t grainy)
  • 1 cup whole milk
  • 1 stick unsalted butter (1/2 cup)
  • 1 pint fresh blueberries


  1. Preheat oven to 375 degrees. Butter a non-stick pan and set aside.
  2. In a large bowl, melt the butter and let it cool slightly. Once slightly cooled, whisk in the flour, sugar and milk and combine until no big clumps remain.
  3. Pour batter into the prepared skillet. Sprinkle the blueberries evenly around the top of the batter.
  4. Bake for 30-40 minutes, or until edges start to turn slightly brown. Remove from oven and allow to cool for 10 minutes. Serve warm and enjoy! 
Adapted from: sweetphi.com


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