Blueberries: I used fresh blueberries, but frozen berries will work just as well. Alternatively, feel free to use other berries or fruits depending on what you have available (such as strawberries, raspberries, blackberries).

Butter: I used vegan butter to keep this recipe vegan and dairy-free. However, if you are not lactose-intolerant or vegan, go ahead and use normal unsalted melted butter or ghee instead.

Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding vanilla extract for extra flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free vanilla extract instead.

Gluten-Free Yellow Cake Mix: I recommend using this gluten-free yellow cake mix, but if you are not Celiac or gluten-intolerant, feel free to use normal yellow cake mix instead.

Vanilla Ice Cream: This delicious blueberry dump cake goes amazing with dairy-free vanilla ice cream, so I highly recommend it. If you are not lactose-intolerant, go ahead and use normal vanilla ice cream instead.

Storing: To store, cover the gluten-free dump cake with plastic wrap, or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven for a few minutes (or microwave) before enjoying with a scoop of ice cream.