Blueberry Cheesecake Dump Cake: A Creamy, Fruity Dessert With Golden Crumble Topping

This blueberry cheesecake dump cake is a heavenly combination of creamy cheesecake, juicy blueberries, and buttery cake topping baked into one irresistible dessert. With just a handful of ingredients and almost no effort, you get layers of tangy cream cheese, sweet blueberry filling, and golden crumbles that taste like a cross between cheesecake and cobbler.

It’s one of those desserts that feels indulgent but couldn’t be easier to throw together. Whether served warm with ice cream or chilled straight from the pan, it’s a crowd-pleaser for every occasion.

Why This Recipe Is My Favorite

I adore this dessert because it blends two favorites — cheesecake and dump cake — into one pan. The blueberry filling bubbles underneath while the cream cheese mixture melts into it, creating a creamy, fruity middle layer. The buttery cake topping turns golden and crisp, contrasting beautifully with the soft, jammy fruit.

It’s nostalgic yet fresh, and the cheesecake element makes it feel just a little fancier than your average dump cake. Perfect for potlucks, summer cookouts, or whenever I want to impress without spending hours in the kitchen.

History and Fun Facts About Blueberry Dump Cakes

Dump cakes rose to popularity in the mid-20th century when boxed cake mixes and canned fillings became pantry staples. Blueberry versions have always been a favorite, often likened to cobblers but with less work. 

The addition of a cheesecake layer is a more modern spin that takes inspiration from classic blueberry cheesecake. This fusion shows how versatile dump cakes are — they adapt to trends while staying rooted in simple, comforting flavors.

The Role of Each Ingredient

• Blueberry pie filling provides the fruity, jam-like base of the dessert.

• Cream cheese adds a tangy, rich cheesecake-like layer.

• Sour cream lightens the cream cheese and adds extra creaminess.

• Powdered sugar sweetens the cheesecake mixture without grittiness.

• Vanilla extract enhances the overall flavor with warm, sweet notes.

• White cake mix creates the golden, fluffy topping.

• Cold salted butter melts into the cake mix, forming buttery crumbles on top.

Substitution Tips and Advice

Swap blueberry pie filling for cherry, raspberry, or even apple for variety. 

Use lemon extract instead of vanilla for a brighter flavor. 

Yellow or lemon cake mix can replace white cake mix if that’s what you have on hand. 

Unsalted butter works too, though a pinch of salt should be added to balance the sweetness.

Time and Money-Saving Tips

Use store-brand pie filling and cake mix for a budget-friendly dessert that tastes just as good. Slice butter directly from the stick into thin pats for easier coverage. 

Double the recipe and bake in two pans if feeding a large crowd — the effort stays minimal.

Storage and Make-Ahead Instructions

Refrigeration: Store covered in the fridge for up to 4 days.

Freezing: Wrap cooled portions tightly in foil or plastic wrap and freeze for up to 1 month. Reheat gently in the oven.

Make Ahead: Prepare and bake the cake, then cool completely and refrigerate. Serve chilled or warm slices in the oven before serving.

Equipment You’ll Need

• 9×13-inch baking dish

• Mixing bowl

• Hand mixer or stand mixer

• Measuring cups and spoons

• Sharp knife for slicing butter

Pairing and Serving Suggestions

Serve warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream. Fresh blueberries sprinkled on top make a lovely garnish, as do mint leaves. Pair with coffee or tea for a simple but elegant dessert.