This Blueberry Cream Cheese Crumble Dump Cake is the ultimate low-effort dessert that delivers high-impact flavor. It combines the fruity sweetness of blueberry pie filling with pockets of rich cheesecake, all topped with a buttery, golden cake crumble.
With juicy berries bubbling up through a crisp, cakey crust and creamy swirls hidden inside, this dessert is a crowd-pleaser that tastes like a fancy cobbler but requires minimal work.
Recipe Details
- Flavor Profile: A delightful mix of sweet and tart blueberry flavor enhanced by the tang of sweetened cream cheese and a buttery, vanilla cake finish.
- Texture: You get a gooey, jammy fruit layer, smooth cheesecake pockets, and a crunchy, crumbly topping that contrasts perfectly.
- Time: 10 minutes prep, 40 minutes bake time.
- Difficulty: Very Easy. As the name suggests, you mostly just dump the ingredients in and bake.
What You’ll Need
To make this recipe, you will need a 9×13-inch baking dish to hold the layers. A hand mixer is necessary to blend the cream cheese mixture until smooth, and a box grater is the secret tool for distributing the cold butter evenly over the top. The ingredients rely on convenient pantry staples like canned pie filling and boxed cake mix, elevated by fresh dairy and fruit.
Ingredient Notes
- Blueberry Pie Filling – You need two cans (15.75 ounces each). This provides the saucy, sweet base that bubbles up to cook the cake mix.
- Cream Cheese – Use a standard 8-ounce block, softened. This creates the “cheesecake” component that makes this dump cake special.
- Yellow Cake Mix – A standard box of yellow cake mix works best for that classic butter-vanilla crumble taste. Do not prepare the batter; you use the dry powder.
- Butter – Salted butter balances the sweetness. It is crucial that the butter is cold so it can be grated easily.
- Egg – A room temperature egg helps bind the cream cheese mixture so it sets into creamy islands rather than melting away completely.
- Fresh Blueberries – Adding fresh berries on top adds a pop of freshness and texture that canned filling doesn’t provide.
Add-ins and Substitutions
- Cake Mix Flavors – You can swap yellow cake mix for white cake mix or lemon cake mix for a zesty twist.
- Nuts – Chopped pecans or walnuts sprinkled on top before baking add a wonderful crunch.
- Lemon Zest – Grating a little fresh lemon zest into the cream cheese mixture brightens up the heavy flavors.
How to Make Blueberry Cream Cheese Crumble Dump Cake
- Prep: Preheat the oven to 350°F.
- Fruit Base: Spread the blueberry pie filling evenly into the bottom of a 9”x13” baking dish.
- Make Cheesecake Filling: In a medium bowl, use a hand mixer to combine the softened cream cheese, room temperature egg, and granulated sugar until the mixture is smooth and fluffy.
- Layer: Drop spoonfuls of the cream cheese mixture over the blueberry filling. You don’t need to spread it perfectly; dollops act as pockets of cheesecake.
- Add Cake Mix: Sprinkle the dry package of yellow cake mix evenly over the first two layers. Try to cover the fruit and cheese as much as possible.
- Add Butter: Grate the cold salted butter on a box grater (or slice it into very thin pats) and spread it over the entire top of the dry cake mix. Cover as much of the cake mix as possible to ensure it moistens during baking.
- Top: Sprinkle the fresh blueberries over the top.
- Bake: Bake for 40 minutes or until the topping is browned and the blueberry filling is bubbling vigorously around the edges. (If you see dry patches of cake mix during the last few minutes, you can add a thin pat of extra butter to that spot and bake a bit longer).
- Rest: Allow the dump cake to rest for 15 minutes before serving to let the filling set up slightly.
Pro Tip: Using a box grater to shred the cold butter is a game-changer. It creates thin ribbons of butter that melt evenly over the dry cake mix, preventing those powdery dry spots that often happen with dump cakes.
Recipe Tips
- Cold Butter: Unlike most baking recipes, you want your butter straight from the fridge. If it is soft, it will mush in the grater.
- Softened Cream Cheese: Conversely, ensure your cream cheese is soft so it blends smoothly with the egg. Lumpy cream cheese won’t bake as nicely.
- Don’t Stir: The golden rule of dump cakes is do not stir. Layer the ingredients exactly as instructed. Stirring will result in a weird, gummy texture.
FAQs
- Can I use frozen blueberries? For the optional topping, yes, but do not thaw them first. For the base, stick to the pie filling as it provides the necessary liquid and thickener.
- Why is there dry powder on top? This happens if the butter didn’t cover that spot. Check the cake 5-10 minutes before it is done; if you see dry powder, place a small slice of butter directly on it.
- Does this need to be refrigerated? Yes, because of the cream cheese layer, any leftovers should be stored in the refrigerator.
Serving Suggestions
- Ice Cream: Serve warm with a scoop of vanilla ice cream.
- Whipped Cream: A dollop of cool whip or fresh whipped cream balances the warm fruit.
- Breakfast: Leftovers make a surprisingly good sweet breakfast with coffee.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave for 30 seconds to bring back the gooey texture.
Blueberry Cream Cheese Crumble Dump Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 Servings 1x
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Crumble Dump Cake is the ultimate low-effort dessert that delivers high-impact flavor. It combines the fruity sweetness of blueberry pie filling with pockets of rich cheesecake, all topped with a buttery, golden cake crumble. With juicy berries bubbling up through a crisp, cakey crust and creamy swirls hidden inside, this dessert is a crowd-pleaser that tastes like a fancy cobbler but requires minimal work.
Ingredients
The Filling
- 2 cans (15.75 ounces each) blueberry pie filling
- 8 ounces cream cheese, softened
- 1 large egg, room temperature
- 1/4 cup granulated sugar
The Topping
- 1 package (standard box) yellow cake mix
- 1/2 cup salted butter, cold
- 1–2 cups fresh blueberries (optional, for garnish)
Instructions
Prep
Preheat the oven to 350°F (175°C).
Fruit Base
Spread the two cans of blueberry pie filling evenly into the bottom of a 9×13-inch baking dish.
Make Cheesecake Mixture
In a medium bowl, use a hand mixer to beat the softened cream cheese, room temperature egg, and granulated sugar until the mixture is smooth and fluffy.
Layer Cheese
Drop spoonfuls of the cream cheese mixture over the blueberry filling. Note: Do not try to spread it perfectly. Random dollops create delicious pockets of cheesecake throughout the dessert.
Add Cake Mix
Sprinkle the dry yellow cake mix powder evenly over the first two layers. Try to cover the fruit and cheese as much as possible. Do not stir.
Add Butter
Grate the cold salted butter using a box grater (or slice it into very thin pats). Spread the butter shreds evenly over the entire top of the dry cake mix. Crucial Step: Ensure as much of the dry mix is covered by butter as possible to ensure it crisps up rather than staying powdery.
Top
Sprinkle the fresh blueberries over the top.
Bake
Bake for 40 minutes, or until the topping is golden brown and the blueberry filling is bubbling vigorously around the edges.
Rest
Allow the cake to rest for 15 minutes before serving. This allows the fruit and cheesecake layers to set up slightly.
Notes
The Grated Butter Hack: Using a box grater to shred cold butter is a game-changer for dump cakes. It creates thin ribbons that melt evenly over the dry mix, preventing those powdery dry spots that can occur when using sliced butter.
No Stirring: The golden rule of dump cakes is do not stir. Layer the ingredients exactly as instructed. Stirring the dry mix into the wet fruit will result in a gummy, unappetizing texture.
Temperature Matters: Use cold butter for grating (so it doesn’t mush) but softened cream cheese for the filling (so it mixes without lumps).
Dry Spot Rescue: Check the cake 5-10 minutes before the timer goes off. If you see dry patches of cake mix, place a small thin slice of extra butter directly on that spot and continue baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Square (approx. 1/12 of pan)
- Calories: 380
- Sugar: 32g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry dump cake, easy cobbler recipe, cream cheese desserts, cake mix recipes, blueberry cheesecake crumble, lazy baking, potluck desserts
