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.
This Blueberry Cream Cheese Dump Cake is easily made in one bowl with no mixer required. 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!
- 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. 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.
- 1/2 cup butter
- 1 egg lightly beaten
- 1 cup milk 1%, 2% or whole may be used
- 1 and 1/2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 cups blueberries
- 4 ounces cream cheese cut into cubes
- 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.
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What’s your favorite cobbler or dump cake?
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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!