Dump cakes are the kind of magic that happens when you want all the glory of homemade dessert with minimal effort—and this Blueberry Cream Cheese Crumble Dump Cake takes that magic to a whole new level. It’s a melt-in-your-mouth blend of tangy cream cheese, juicy blueberries, and a golden, buttery crumb topping made with cake mix. Yes, cake mix!
My mom used to make blueberry dump cakes for summer barbecues, but this upgraded version, with pockets of cream cheese and a crumble finish, was my personal twist. It’s gooey, rich, and just the right amount of tart-meets-sweet. Best of all? It’s nearly foolproof.
Why You’ll Love This Blueberry Cream Cheese Crumble Dump Cake
- No mixer required: One bowl, one pan, and no fuss.
- All-seasons appeal: Comforting in winter, refreshing in summer.
- Perfect for beginners: A fail-safe dessert with showstopper results.
- Family-friendly: A big hit with both kids and adults.
Ingredients
This recipe yields 7 servings of warm, comforting Blueberry Cream Cheese Crumble Dump Cake:
- 1 (15.25 oz) box yellow cake mix
- 1 (8 oz) package cream cheese, softened
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar (optional, for extra sweetness)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon for brightness
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×9-inch baking dish.
Step 2: Layer the Ingredients
- Spread blueberries evenly in the bottom of the prepared baking dish.
- In a bowl, mix softened cream cheese with vanilla extract (and sugar, if using). Drop dollops of the cream cheese mixture evenly over the blueberries.
- Sprinkle the dry yellow cake mix evenly over the entire dish—do not stir.
Step 3: Add Butter
- Drizzle melted butter over the cake mix, making sure to cover as much of the surface as possible to promote even browning.
Step 4: Bake
- Bake for 45–50 minutes, or until the top is golden brown and bubbling at the edges.
Step 5: Cool and Serve
- Let cool for 10–15 minutes before serving. Serve warm, room temperature, or even chilled.
Optional Toppings & Serving Suggestions
- Scoop of vanilla ice cream or whipped cream
- Dusting of powdered sugar
- Sprinkle of crushed graham crackers or oat crumble
Seasonal Twists
Summer:
- Use fresh in-season blueberries.
- Add lemon zest or a drizzle of lemon glaze.
Winter:
- Use frozen berries and pair with a warm cinnamon whipped cream.
- Stir a pinch of cinnamon or nutmeg into the cake mix before baking.
Make-Ahead and Storage Tips
- Make-Ahead: Assemble up to a day in advance. Cover and refrigerate; bake before serving.
- Fridge: Store leftovers covered for up to 5 days. Warm in the microwave or enjoy cold.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
Variations to Try
- Mixed Berry Dump Cake: Add raspberries, blackberries, or strawberries.
- Apple Cream Cheese Version: Substitute blueberries with apple pie filling.
- Chocolate Twist: Use chocolate cake mix and add mini chocolate chips to the cream cheese.
FAQs
Can I use canned blueberry pie filling?
Yes! Substitute fresh/frozen blueberries with 1 can of blueberry pie filling for extra sweetness and moisture.
Can I use boxed white or butter cake mix instead?
Absolutely. Both will work well, offering slightly different flavors.
Do I have to soften the cream cheese?
Yes—softened cream cheese spreads better and melts more evenly into the cake.
Can I double the recipe?
Yes. Use a 9×13-inch pan and adjust baking time as needed (may take 5–10 minutes longer).
Final Thoughts
This Blueberry Cream Cheese Crumble Dump Cake is proof that you don’t need complicated steps or fancy ingredients to create something absolutely delicious. With just a handful of pantry staples and fresh or frozen fruit, you can make a dessert that’s warm, comforting, and packed with sweet blueberry flavor.
It’s the kind of dish you’ll want to keep on standby year-round. And once you’ve made it once, don’t be surprised if it becomes your go-to “surprise guest” or “just because” treat