Blueberry cream cheese dump cake is one of the easiest desserts you will ever make, even though it tastes exactly like blueberry cobbler. It’s full of juicy blueberries, sweetened fruit filling, layered between luscious cheesecake and has a buttery cake layer on top. The best part? It’s ready in 1 hour with minimal effort and feeds a crowd.
It’s amazing how easy this delicious cake comes together, while using simple ingredients. It almost feels like cheating in the baking world. I have found that using canned fruit fillings is a nice hack for things like apple hand pies and strawberry fruit bars. We also have loads of dump cake recipes around here using fruit filling. They are some of the most popular recipes on the whole site. Try the strawberry cheesecake dump cake and lemon cream cheese dump cake next!!
If you have more fresh blueberries that need eating, try making mini blueberry pies or blueberry cinnamon rolls. You can also use them as a garnish for summer peach sangria and they make for a tasty blueberry pound cake.
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🫐 Ingredients:
- blueberry pie filling – you’ll need two cans. See the variations section for other dump cake ideas.
- cream cheese – allow it to soften at room temperature so the cheesecake layer is nice and smooth.
- egg and granulated sugar – for the silky cheesecake.
- yellow cake mix – homemade cake mix can be used, but we like a box mix for ease.
- salted butter – unsalted works just as well; keep a little extra on hand so that you can add a bit more to any dry spots on the dump cake when it approaches the end of the baking time. I like to keep the butter extra cold for slicing into really thin pats or shredding on a grater, but some people prefer to melt the butter.
- fresh blueberries – these are optional, but we like the freshness and additional blueberry flavor.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Serve this delicious blueberry cheesecake dump cake recipe with a big scoop of vanilla ice cream or dollop of whipped cream.
Substitutions and Variations
- Other canned fruit filling: This delicious dessert would also be great with apple, cherry, or strawberry pie filling. Reference our apple cheesecake dump cake for another version with the cream cheese filling or our cherry dump cake for a version without the cheesecake layer.
- Without the cheesecake layer: to make a regular blueberry dump cake simply add the filling to cover the bottom of a baking dish. Cover with cake mix, then add butter on top and bake as directed.
- Cake mix: we like a box cake mix for ease but you can also use homemade. White cake mix can be substituted as well.
- Homemade filling: make your filling by tossing fresh blueberries with a few tablespoons of flour, and ½-1 cup sugar to balance out the tartness.
- Lemon blueberry dump cake: Swap the cake mix flavor for lemon or white. You could even add creamy lemon curd with the pie filling.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees.
Step 1: Add the blueberry pie filling to the bottom of your baking dish and spread evenly.
Step 2: Beat the cream cheese, egg, and sugar in a large bowl until smooth.
Step 3: Drop dollops of the cream cheese mixture over top of the pie filling. Sprinkle the boxed cake mix over top.
Step 4: Cover the top of cake mix with very thin slices of butter, or grate the stick of butter on a box grater.
Pro Tip: Using a box grater to grate the butter is the easiest way to get the most coverage with the least amount of butter. You can see what that looks like in our cherry cheesecake dump cake recipe.
Step 5: Top with fresh berries.
Step 6: Bake in the preheated oven for 40 minutes or until the filling is bubbly and the top is golden brown. If there are dry spots in the cake mix, during the last few minutes of baking, add more butter and bake a little longer. (Drizzling a little melted butter over those dry spots is my typical go-to.)
SERVE: Let the dump cake rest for 15 minutes. Serve with whipped cream or a scoop of ice cream.
Recipe Tips for Blueberry Dump Cake with Cream Cheese
- This easy dessert is a great way to use up fresh blueberries.
- Letting the dump cake rest before serving lets the filling set up, along with the cheesecake layer.
- Dump cakes can be served cold or warm.
- For a little zing of flavor, add some lemon zest over the blueberry filling.
- If you end up with dry spots on the cake, that’s okay. The best way to get the most coverage using the least amount of butter is by grating it. You can also cover the spots in the last few minutes of the baking time with melted butter.
- Canned blueberry pie filling is quick and easy, but you can combine fresh blueberries, flour, and sugar to make your own fruit filling like you might for a cobbler or crisp.
Fun Fact
One blueberry bush can make produce more than 6,000 blueberries! -BC Blueberry Council
Recipe FAQs
Leftover dump cake can be stored in an airtight container or covered with plastic wrap in the refrigerator for up to 1 week or frozen for 1 month.
We do not recommend frozen berries because they have so much moisture they will make the cake soggy. Also, canned fruit filling is already sweetened with other sugar and spices, so the cake would not taste the same.
More Easy and Tasty Dump Cake Recipes
If you tried this Blueberry Cream Cheese Dump Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Cream Cheese Dump Cake
Ingredients
- 2- 15.75 ounce cans of blueberry pie filling
- 8 ounces of cream cheese softened
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1 package yellow cake mix
- ½ cup salted butter cold
- 1-2 cups fresh blueberries optional
Instructions
- Preheat the oven to 350°F.
- Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
- In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth and fluffy.
- Drop spoonfuls of the cream cheese mixture over the blueberry filling.
- Sprinkle the cake mix evenly over first two layers.
- Grate butter on a box grater or slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Top with fresh blueberries.
- Bake for 40 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving.
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