Blueberry Cream Cheese Dump Cake
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Blueberry
Some people may call this a dump cake. Some people may call it a cobbler. Regardless of the name, everyone will call it good.
Blueberry Cream Cheese Dump Cake
This Blueberry
It’s my go-to dessert recipe for pot-luck dinners and easy entertaining during the summer. I do suggest making two cakes. It’s always the first to go!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- butter
- eggs lightly beaten
- milk 1%, 2% or whole may be used
- all-purpose flour
- baking powder
- salt
- granulated sugar
- blueberries
- cream cheese cut into cubes
Blueberry Cream Cheese Dump Cake Tips
- Using fresh blueberries, all the ingredients are layered in a pan and baked to perfection!
- As well, I used fresh blueberries, but you can use frozen.
- Not a fan of blueberries, you may want to use strawberries, raspberries or apples.
- The
cream cheese is optional. However,I think it adds to the cake, but if you’re not a fan simply omit it from the recipe. - Ideally, you would allow the milk and egg to come to room temperature before mixing this dump cake and baking it. However, I have made it with the eggs and milk cold. For this particular recipe, it works. For a pound cake, it would not be advised.
What’s your favorite cobbler or dump cake?
- EASY STRAWBERRY DUMP COBBLER
- 3 INGREDIENT CAKE MIX DUMP PEACH COBBLER
- Caramel Cobbler
- 3 STEP OREO COOKIE DUMP COBBLER
- Snickerdoodle Cobbler
- PMc’s Caramel Cobbler
- Fresh Blueberry Pound Cake
- Pecan Cobbler
- BLUEBERRY DESSERT SAUCE
Blueberry Cream Cheese Dump Cake
Ingredients
- ½ cup butter
- 1 large eggs lightly beaten
- 1 cup whole milk 1%, 2% or whole may be used
- 1 and ½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 4 cups blueberries
- 4 ounces cream cheese cut into cubes
Instructions
- Preheat oven to 350 degrees F
- Place butter in 9×13 inch cake pan and place in oven for butter to melt.
- Mix together the egg, milk, flour, baking powder, salt, and sugar.
- Removed pan with melted butter and gently pour batter over butter.
- Evenly spread the blueberries over the batter. Do not stir.
- Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
- Bake at 350 degrees F for 45 minutes or until top is golden brown.
- Serve hot with vanilla ice cream or whipped cream if desired.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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A8 made this today..its delicious..even my non eating blueberry son loved it..question do the leftovers have to be refrigerated? I wasn’t sure
Yes, cover and refrigerate the leftovers.
I’m so making this today, it sounds delish. I like the mention of adding lemon juice and zest to the cream cheese. I think blueberries are complemented by citrus. Thinking of a little sprinkle of confectioner’s sugar in the last 10 minutes.
I want to make this and cut the recipe in half. What size baking pan would I use and would the temperature and baking time be the same?
You can use a 8×8-inch pan, temp will be the same, you’ll just have to watch for the time – start watching it at 25 to 30 minutes.
Thanks for this delicious recipe! I did half raspberries and half blueberries. Love that it’s not overly sweet and came together super quickly!
I don’t understand the “ 1/2 to 1cup for flour”. Please advise, thank you.
1 and 1/2 cups flour
I wanted to use up some frozen blueberries and this was pretty good! But I’m going to try half a stick of butter next time (or maybe even 3/4 a stick). A full stick was too much.
Can i use 3 cups of blueberries instead of 4 cups?
yes
Made this recipe for 4th of July turned out great was a huge hit and so easy to make. I also used 8oz of cream cheese and making it again this weekend and adding lemon juice and zest to it hope it turns out even better. Thanks for the great recipes I’ll definateny be making more.
Ben,
How did your tweaking the recipe with more cream cheese and lemon juice/zest?
I’ve been looking for a recipe to try and yours peaked my interest!
Thank you
Rhonda Perreten