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Call Me PMc

Cooking. Creating. Sharing

BLUEBERRY CREAM CHEESE DUMP CAKE

Jun.posted by Paula 45 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Blueberry Cream Cheese Dump Cake has got to be the easiest cake in the world to make. Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer.

Some people may call this a dump cake. Some people may call it a cobbler. Regardless of the name, everyone will call it good.

 

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Blueberry Cream Cheese Dump Cake

 

This Blueberry Cream Cheese Dump Cake is so easy to make and you only need one bowl. It’s juicy from the fresh berries and will remind you of a cobbler in this regard.

It’s my go-to dessert recipe for pot-luck dinners and easy entertaining during the summer. I do suggest making two cakes. It’s always the first to go!

 

Blueberry Cream Cheese Dump Cake

  1. Using fresh blueberries, all the ingredients are layered in a pan and baked to perfection!
  2. As well, I used fresh blueberries, but you can use frozen.
  3. Not a fan of blueberries, you may want to use strawberries, raspberries or apples.
  4. The cream cheese is optional. However,I think it adds to the cake, but if you’re not a fan simply omit it from the recipe.
  5. Ideally, you would allow the milk and egg to come to room temperature before mixing this dump cake and baking it. However, I have made it with the eggs and milk cold. For this particular recipe, it works. For a pound cake, it would not be advised.

Blueberry Cream Cheese Dump Cake

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Blueberry Cream Cheese Dump Cake

Blueberry Cream Cheese Dump Cake

Blueberry Cream Cheese Dump Cake has got to be the easiest cake in the world to make. Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer.
Author: Paula
4.68 from 120 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings

Ingredients

  • ½ cup butter
  • 1 large egg lightly beaten
  • 1 cup milk 1%, 2% or whole may be used
  • 1 and ½ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 4 cups blueberries
  • 4 ounces cream cheese cut into cubes

Instructions

  • Preheat oven to 350 degrees F
  • Place butter in 9x13 inch cake pan and place in oven for butter to melt.
  • Mix together the egg, milk, flour, baking powder, salt, and sugar.
  • Removed pan with melted butter and gently pour batter over butter.
  • Evenly spread the blueberries over the batter. Do not stir.
  • Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
  • Bake at 350 degrees F for 45 minutes or until top is golden brown.
  • Serve hot with vanilla ice cream or whipped cream if desired.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 254mg | Potassium: 202mg | Fiber: 2g | Sugar: 28g | Vitamin A: 538IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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What’s your favorite cobbler or dump cake?

 

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Comments

  1. Christina says

    08.22.21 at 6:49 pm

    4 stars
    A8 made this today..its delicious..even my non eating blueberry son loved it..question do the leftovers have to be refrigerated? I wasn’t sure

    Reply
    • Paula says

      08.23.21 at 9:30 am

      Yes, cover and refrigerate the leftovers.

      Reply
  2. Rhonda says

    07.17.21 at 7:31 pm

    I’m so making this today, it sounds delish. I like the mention of adding lemon juice and zest to the cream cheese. I think blueberries are complemented by citrus. Thinking of a little sprinkle of confectioner’s sugar in the last 10 minutes.

    Reply
  3. Fina Zarzar says

    04.20.21 at 7:17 am

    I want to make this and cut the recipe in half. What size baking pan would I use and would the temperature and baking time be the same?

    Reply
    • Paula says

      04.20.21 at 10:26 am

      You can use a 8×8-inch pan, temp will be the same, you’ll just have to watch for the time – start watching it at 25 to 30 minutes.

      Reply
  4. Becky says

    05.12.20 at 9:45 pm

    5 stars
    Thanks for this delicious recipe! I did half raspberries and half blueberries. Love that it’s not overly sweet and came together super quickly!

    Reply
  5. DEb Griswold says

    05.03.20 at 6:14 pm

    I don’t understand the “ 1/2 to 1cup for flour”. Please advise, thank you.

    Reply
    • Paula says

      05.20.20 at 2:32 pm

      1 and 1/2 cups flour

      Reply
  6. Cole says

    04.21.20 at 6:37 pm

    4 stars
    I wanted to use up some frozen blueberries and this was pretty good! But I’m going to try half a stick of butter next time (or maybe even 3/4 a stick). A full stick was too much.

    Reply
  7. Betty maiden says

    01.19.20 at 4:23 pm

    Can i use 3 cups of blueberries instead of 4 cups?

    Reply
    • Paula says

      01.20.20 at 10:45 am

      yes

      Reply
  8. Ben says

    07.27.19 at 3:24 pm

    Made this recipe for 4th of July turned out great was a huge hit and so easy to make. I also used 8oz of cream cheese and making it again this weekend and adding lemon juice and zest to it hope it turns out even better. Thanks for the great recipes I’ll definateny be making more.

    Reply
    • Rhonda Perreten says

      12.28.19 at 12:30 pm

      Ben,
      How did your tweaking the recipe with more cream cheese and lemon juice/zest?
      I’ve been looking for a recipe to try and yours peaked my interest!

      Thank you
      Rhonda Perreten

      Reply
  9. Rhonda says

    07.16.19 at 2:21 pm

    Just made this and it is excellent. Cannot believe how tasty this easy recipe turned out!

    Reply
  10. Jackie says

    06.11.19 at 2:19 pm

    Recipe looks delicious. What can I substitute for the milk?

    Reply
    • Paula says

      09.05.19 at 3:18 pm

      You can use your favorite milk alternative … soy, almond, rice, oat, or cashew milk

      Reply
  11. Katie says

    05.28.19 at 5:11 pm

    Can you make this with cake mix like the strawberry dump cake? So just add cream cheese to your strawberry recipe?

    Reply
    • Paula says

      05.29.19 at 10:23 am

      Yes, it’ll be delish!!

      Reply
  12. Laura Martin says

    02.02.19 at 8:08 am

    Can’t wait to try this recipe. If using frozen blueberries, should they be thawed first?

    Reply
    • Paula says

      02.03.19 at 8:29 pm

      No, you don’t have to thaw the blueberries.

      Reply
  13. Deb Borgerding says

    01.20.19 at 7:44 am

    5 stars
    I made this recipe last week and it was AH-MAZING! I added the zest of one lemon the the recipe. The lemon was a great addition.
    I’ll be making this again!

    Reply
  14. Leslie says

    01.18.19 at 2:11 pm

    It’s in the oven right now. Hoping my dinner guests will enjoy it.

    Reply
  15. Milagros says

    12.04.18 at 4:59 pm

    Good

    Reply
  16. Pam says

    06.03.18 at 3:59 pm

    This recipe was very easy, and the cake was delicious. I substituted a 21 oz can of blueberry pie filling for a sweeter taste over typically sour-tasting fresh blueberries, and I added 8 oz of cream cheese instead of 4 oz.

    Reply
  17. Julia says

    04.28.18 at 8:12 pm

    So easy and so good, our new favourite, thanks

    Reply
  18. Aubrey says

    04.22.18 at 6:37 pm

    3 stars
    I am going to try again with more sugar. It was not sweet at all!

    Reply
  19. Karen Chastain says

    04.17.18 at 9:26 am

    Do you refrigerate the rest?

    Reply
    • Paula says

      04.21.18 at 8:13 am

      Yes, air-tight container and refrigerate.

      Reply
  20. Brandis says

    04.14.18 at 1:26 pm

    Could this be done with boxed cake mix in a pinch?

    Reply
    • Paula says

      05.05.18 at 10:02 am

      yes, refer to this recipe https://www.callmepmc.com/easy-strawberry-dump-cobbler/

      Reply
  21. Jeanne says

    03.12.18 at 8:48 am

    Could you reply to Rebekah’s question (April 2016) about the pan sizes and correct bake times? Also what if you half the recipe? What pan and bake times then?

    Reply
    • Paula says

      04.04.18 at 4:08 pm

      It’s too much batter for a pan that small. I don’t recommend using an 8×8 or 9×9 inch pan unless you divide the batter and use 2 pans.

      Reply
  22. CakenGifts.in says

    05.15.17 at 5:48 am

    5 stars
    Truely this is yummy. My kids loved it very much, So I make it again and again for my kids.

    Reply
    • Paula says

      05.18.17 at 4:28 pm

      I love that! Thanks for letting me know!

      Reply
  23. Peg Jankowski says

    04.15.17 at 8:25 am

    I have frozen blueberries and I’m not sure if I should thaw them or use frozen for this recipe?

    Reply
    • Paula says

      04.17.17 at 4:25 pm

      I put them in frozen but you can thaw them too.

      Reply
  24. Rebekah says

    06.23.16 at 1:14 pm

    I don’t have a 9×13 pan, mine is 8×8 or 9×9 I think.. would it work alright in it? If so do I need to change the temperature/baking time?

    Reply
    • Paula says

      04.04.18 at 4:06 pm

      It will be too much batter for an 8×8 or 9×9 inch pan. I don’t advise using that size.

      Reply
  25. Christin@SpicySouthernKitchen says

    07.09.15 at 4:30 pm

    I love baking with blueberries this time of year. This dump cake looks amazing! Love that you used cream cheese. 🙂

    Reply
  26. betty says

    07.09.15 at 12:43 pm

    Hi Paula,
    Just wondering if this cake can be frozen. Wold love to take it up to the cabin next week. Anything I can do ahead is a great help when guests are coming over.

    Reply
    • Paula says

      07.09.15 at 1:40 pm

      I don’t think it would do well with freezing, but I haven’t tried it. I would pre-measure the ingredients then put it together and bake it there.

      Reply
  27. Sinea Pies says

    06.30.15 at 10:21 am

    5 stars
    Paula, this looks scrumptious! Or maybe I should say “dumptious?” I have never made a dump cake but I think it is about time! I have fresh blueberries in the freezer (fresh? frozen?) I should make this for sure. Pinned 🙂

    Hey, my party goes live tonight. Come share it?

    Reply
  28. Teresa says

    06.29.15 at 9:02 pm

    Wow, Paula, this makes me want to go out and pick up some blueberries, pronto!

    Reply

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