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The Easiest Blueberry Cream Cheese Crumble Dump Cake You'll Ever Bake!

This magical Blueberry Cream Cheese Crumble Dump Cake is incredibly quick and simple to make, yet feels like you spent hours crafting it. Featuring juicy blueberries, creamy, tangy cream cheese, and a golden, buttery crumble topping, it's a comforting dessert that's perfect for busy days or impressing a crowd with minimal effort.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 package cream cheese 8 oz, softened
  • 1 cup fresh or frozen blueberries
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup powdered sugar
  • 1/4 cup milk

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Small Bowl
  • Whisk

Method
 

  1. Step 1: Prep Your Oven: Preheat your oven to 350°F (175°C). Grab your 9x13-inch baking dish and set it aside.
  2. Step 2: Whip Up the Crumble Mixture: In a large mixing bowl, combine yellow cake mix, melted butter, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt. Use your hands or a fork to mix until it forms a lovely, crumbly texture.
  3. Step 3: First Layer Down: Take about half of the crumble mixture and press it evenly into the bottom of your prepared 9x13-inch baking dish. This forms the base.
  4. Step 4: Cream Cheese Dream: Gently spread the softened cream cheese over the cake mixture. Don't worry if it's not perfectly even, it will melt beautifully as it bakes.
  5. Step 5: Blueberry Burst: Sprinkle your fresh or frozen blueberries evenly over the cream cheese layer.
  6. Step 6: Top It Off: Carefully pour the remaining cake mixture over the blueberries, spreading it out to cover as much as you can.
  7. Step 7: Whip Up the Glaze: In a separate small bowl, whisk together the powdered sugar and milk until you have a smooth, pourable glaze. Adjust consistency with more milk or powdered sugar if needed.
  8. Step 8: Drizzle and Delight: Generously drizzle the sweet glaze all over the top of your cake.
  9. Step 9: Bake to Golden Perfection: Pop your dish into the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (no wet batter!). The top should be beautifully golden brown and the edges bubbly.
  10. Step 10: Cool and Serve: Let the cake cool for a bit before serving. It’s delicious warm, especially with a scoop of vanilla ice cream, but it's also fantastic at room temperature.

Notes

Substitutions & Additions: Swap blueberries for other berries (raspberries, blackberries, mixed berry blend, sliced peaches or cherries). Use white or lemon cake mix instead of yellow. Add chopped pecans or walnuts over the crumble layer. Include a teaspoon of lemon zest in the cream cheese layer or glaze for a brighter flavor. Serve warm with vanilla bean ice cream, fresh whipped cream, or caramel sauce.
Tips for Success: Ensure cream cheese is at room temperature for easy spreading. Don't overmix the crumble; you want a crumbly, clumpy texture. Spread cream cheese and blueberries as evenly as possible. Check for doneness with a toothpick inserted into the cake part (not just the top crumble). Let the cake cool for 15-20 minutes to set before serving.
Storage: Store covered loosely with foil or plastic wrap at room temperature for 1-2 days. For longer storage, refrigerate in an airtight container for up to 3-4 days. Individual slices can be frozen in an airtight container for 1-2 months; thaw in the refrigerator overnight.