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