Description
This Blueberry Cream Cheese Dump Cake is a delightful layered dessert featuring a smooth cream cheese base topped with fresh blueberries and a moist yellow cake layer. Easy to prepare and perfect for any occasion, it combines creamy, fruity, and sweet flavors baked to golden perfection.
Ingredients
Scale
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
Fruit
- 1 cup blueberries (fresh or frozen)
Cake Batter
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking and allow easy serving.
- Make Cream Cheese Layer: In a bowl, mix the softened cream cheese with half of the sugar (1/2 cup) until smooth and creamy. Spread this mixture evenly into the bottom of the prepared baking dish.
- Add Blueberries: Sprinkle the blueberries evenly over the cream cheese layer, distributing them carefully to cover the surface.
- Prepare Cake Batter: In another bowl, combine the yellow cake mix, remaining 1/2 cup sugar, melted unsalted butter, milk, vanilla extract, and salt. Stir until all ingredients are fully incorporated and the batter is smooth.
- Assemble Cake: Pour the prepared cake batter evenly over the blueberry and cream cheese layers, trying to cover the layers completely.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
- Cool and Serve: Let the cake cool slightly before serving. For extra indulgence, serve warm with whipped cream or ice cream if desired.
Notes
- You can use fresh or frozen blueberries; if using frozen, do not thaw before adding.
- Softening the cream cheese to room temperature helps achieve a smooth, spreadable consistency.
- For a richer flavor, consider using whole milk or substituting part of the milk with sour cream.
- This cake is best enjoyed warm but can also be served at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
