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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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
- Using fresh blueberries, all the ingredients are layered in a pan and baked to perfection!
- As well, I used fresh blueberries, but you can use frozen.
- Not a fan of blueberries, you may want to use strawberries, raspberries or apples.
- 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.
- 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.
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Blueberry Cream Cheese Dump Cake
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
Nutrition
What’s your favorite cobbler or dump cake?
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Christina says
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
Paula says
Yes, cover and refrigerate the leftovers.
Rhonda says
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.
Fina Zarzar says
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?
Paula says
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.
Becky says
Thanks for this delicious recipe! I did half raspberries and half blueberries. Love that it’s not overly sweet and came together super quickly!
DEb Griswold says
I don’t understand the “ 1/2 to 1cup for flour”. Please advise, thank you.
Paula says
1 and 1/2 cups flour
Cole says
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.
Betty maiden says
Can i use 3 cups of blueberries instead of 4 cups?
Paula says
yes
Ben says
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.
Rhonda Perreten says
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
Rhonda says
Just made this and it is excellent. Cannot believe how tasty this easy recipe turned out!
Jackie says
Recipe looks delicious. What can I substitute for the milk?
Paula says
You can use your favorite milk alternative … soy, almond, rice, oat, or cashew milk
Katie says
Can you make this with cake mix like the strawberry dump cake? So just add cream cheese to your strawberry recipe?
Paula says
Yes, it’ll be delish!!
Laura Martin says
Can’t wait to try this recipe. If using frozen blueberries, should they be thawed first?
Paula says
No, you don’t have to thaw the blueberries.
Deb Borgerding says
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!
Leslie says
It’s in the oven right now. Hoping my dinner guests will enjoy it.
Milagros says
Good
Pam says
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.
Julia says
So easy and so good, our new favourite, thanks
Aubrey says
I am going to try again with more sugar. It was not sweet at all!
Karen Chastain says
Do you refrigerate the rest?
Paula says
Yes, air-tight container and refrigerate.
Brandis says
Could this be done with boxed cake mix in a pinch?
Paula says
yes, refer to this recipe https://www.callmepmc.com/easy-strawberry-dump-cobbler/
Jeanne says
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?
Paula says
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.
CakenGifts.in says
Truely this is yummy. My kids loved it very much, So I make it again and again for my kids.
Paula says
I love that! Thanks for letting me know!
Peg Jankowski says
I have frozen blueberries and I’m not sure if I should thaw them or use frozen for this recipe?
Paula says
I put them in frozen but you can thaw them too.
Rebekah says
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?
Paula says
It will be too much batter for an 8×8 or 9×9 inch pan. I don’t advise using that size.
Christin@SpicySouthernKitchen says
I love baking with blueberries this time of year. This dump cake looks amazing! Love that you used cream cheese. 🙂
betty says
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.
Paula says
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.
Sinea Pies says
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?
Teresa says
Wow, Paula, this makes me want to go out and pick up some blueberries, pronto!