Description
A rich, creamy blueberry dump cake made with layers of cream cheese, juicy blueberries, and buttery crumble topping—simple, comforting, and delicious.
Ingredients
15.25 oz box yellow cake mix
8 oz cream cheese, softened
1 cup fresh or frozen blueberries
½ cup unsalted butter, melted
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
For the Glaze:
1 cup powdered sugar
¼ cup milk
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Combine cake mix, melted butter, both sugars, vanilla, cinnamon, and salt until crumbly.
3. Spread half the crumble mixture into the pan and press lightly to form a base.
4. Add softened cream cheese as an even layer.
5. Scatter blueberries evenly over the cream cheese.
6. Sprinkle the remaining crumble mixture on top.
7. Whisk powdered sugar and milk to make a glaze, then drizzle over the top.
8. Bake for 45–50 minutes, or until golden and bubbly.
9. Cool for 15–20 minutes before serving.
Notes
Use fresh or frozen blueberries. For a citrus touch, add lemon zest to the glaze. Store covered in the fridge for up to 4 days. Reheat before serving for the best texture.