Description
Indulge in the delightful contrast of textures and flavors with this Blueberries & Cream Dump Cake. The juicy, sweet blueberry filling pairs perfectly with the creamy, rich cream cheese, all enveloped in a golden, buttery cake crust that melts in your mouth.
Ingredients
Scale
- Filling:
- 2 cans (21 oz each) blueberry pie filling
- 1 cup fresh blueberries
- Cake Layer:
- 1 box (15.25 oz) white or yellow cake mix
- 8 oz cream cheese, softened and cut into small cubes
- 3/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional, for a bright citrus flavor)
- 2 tbsp granulated sugar (optional)
- For Serving:
- Whipped cream or vanilla ice cream
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the blueberry pie filling evenly across the bottom of the prepared baking dish.
- Sprinkle the fresh blueberries evenly over the pie filling.
- Scatter the cream cheese cubes across the blueberry layer.
- Evenly sprinkle the dry cake mix over the top without stirring.
- Combine the melted butter with the vanilla extract and drizzle evenly over the cake mix, covering as much of the surface as possible.
- Sprinkle with the lemon zest and granulated sugar, if using.
- Bake for 45–50 minutes, or until the top is golden brown and the blueberry filling is bubbling around the edges.
- Allow the dump cake to cool for 10–15 minutes before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream for the ultimate dessert.
Notes
- Make-ahead: You can prepare the filling and cake mix layers separately and assemble them just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds or enjoy chilled. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
- Substitutions: Use a gluten-free cake mix for a gluten-free version or swap blueberries for other berries like raspberries or blackberries.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the cake)
- Calories: 425
- Sugar: 30 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 40 milligrams
Keywords: Blueberries & Cream Dump Cake, blueberry dessert, easy dump cake, cream cheese cake, summer dessert, quick dessert recipe, blueberry pie filling, baked dessert, fruit cake, comfort food, simple baking recipe, delicious cake, sweet treats, family-friendly dessert