Blueberry Cream Cheese Dump Cake Recipes

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BLUEBERRY CREAM CHEESE DUMP CAKE



Blueberry Cream Cheese Dump Cake image

Blueberry Cream Cheese Dump Cake has got to be the easiest cake in the world to make. Fresh blueberries sit on the bottom with chunks of cream cheese scattered throughout. All this goodness is topped with a buttery cake layer.

Provided by Paula

Categories     Dessert

Time 55m

Number Of Ingredients 9

½ cup butter
1 large egg (lightly beaten)
1 cup milk (1%, 2% or whole may be used)
1 and ½ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup sugar
4 cups blueberries
4 ounces cream cheese (cut into cubes)

Steps:

  • Preheat oven to 350 degrees F
  • Place butter in 9x13 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.

Nutrition Facts : Carbohydrate 45 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 60 mg, Sodium 254 mg, Fiber 2 g, Sugar 28 g, Calories 323 kcal, ServingSize 1 serving

BLUEBERRY DUMP CAKE



Blueberry Dump Cake image

By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.

Provided by Debbie

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 18

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
  • Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 32.8 g, Cholesterol 14.1 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 225.4 mg, Sugar 21.2 g

EASY BLUEBERRY DUMP CAKE



Easy Blueberry Dump Cake image

This just could not be more easier to make, and it is so delicious! It's wonderful served warm topped with ice cream.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 (510 g) box yellow cake mix
4 cups fresh blueberries or 4 cups frozen blueberries, thawed
1/2 cup white sugar, to taste
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking pan.
  • In a bowl, mix the berries, sugar and cinnamon.
  • Spread in the bottom of the prepared baking pan.
  • Cover the berries with the DRY cake mix.
  • Drizzle the melted butter over the cake mix (do not stir).
  • Bake for 30 minutes, or until light golden brown.
  • Serve warm or cold, topped with ice cream.

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

Provided by snowangel

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces cream cheese, room temp
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease 9" spring-form pan.
  • For the cake: Cream together butter and sugar until creamy.
  • Add egg and vanilla, to creamed mixture and beat until combined.
  • Sift together flour, baking powder and salt. Add alternately with milk until combined.
  • Scrape batter into pan and spread evenly.
  • For cream cheese filling: Beat cream cheese until smooth.
  • Gradually add sugar, scraping the sides of the bowl well.
  • Add vanilla and blend.
  • Add egg and mix well.
  • Spoon cream cheese filling over cake batter.
  • Top with blueberries.
  • For the streusel: In small bowl blend sugar, flour and cinnamon.
  • Cut in butter until crumbly.
  • Sprinkle streusel on top of berries.
  • Bake 50-60 minutes.
  • Cool completely before slicing.
  • Note: I usually bake for 52 minutes.

Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4

BLUEBERRY CREAM CHEESE POUND CAKE II



Blueberry Cream Cheese Pound Cake II image

This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.

Provided by prissycat

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 16

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 48.5 g, Cholesterol 50.9 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 353.5 mg, Sugar 35.3 g

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