Blueberry Muffin Dump Cake
Blueberry Muffin Dump Cake
YOU NEED:
- 2 cups + ¼ cup blueberries (fresh or frozen)
- ½ cups of your favorite baking flour (we used Bob’s Paleo Grain-Free Flour)
- ¾ cup + 2 tbsp coconut sugar
- 3 tbsp flax meal
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- ½ cup Julie’s Real Classic Cashew Butter
- 2/3 cup plant milk (we used oat milk)
DIRECTIONS:
- Preheat oven to 375 degrees.
- Reserve ¼ cup blueberries and 2 tbsp coconut sugar for topping.
- Place 2 cups of blueberries in bottom of a 9x9 ceramic or glass baking dish.
- For cake mix, combine all other ingredients in a mixing bowl.
- Pour cake mix over blueberries and spread to edges of dish.
- Top cake with remaining ¼ cup blueberries and sprinkle with remaining 2 tbsp coconut sugar.
- Bake at 375 for 40-45 minutes.
- Remove from oven and cool for 10-15 minutes before serving.
- Serve alone or with vanilla ice cream.
- Keep in refrigerator for up to 1 week.
