Featured Recipe
Blueberry Cream Cheese Dump Cake
By Kate
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Fruit base swaps fresh or frozen berries with juice or canned alternatives for year-round access. Cream cheese layer folded with Greek yogurt instead of sour cream reduces tang slightly and adds protein. Cake mix topping replaced with biscuit mix for a denser crumb and richer texture. Butter sliced cold for ease but dotted if knife dull; uneven coverage leads to bare dry spots. Bake till topping golden, bubbling edges show active filling. Rest post bake relaxes gooey center, allowing cleaner slices. Watch butter melt patterns, not rigid timers alone for best results.
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Prep:
20 min
Cook:
45 min
Total:
65 min
Serves:
12 servings
dump cake
blueberry
cream cheese
dessert
easy baking
Introduction
Imagine dumping ingredients together and pulling out a cake that’s neither dry nor swampy. The art lies in layer order, ingredient temperature, and baking cues, not just following a clock. Blueberries bursting with juice, cream cheese lending richness that stabilizes the sweetness—these layers interact under a biscuit mix roof that crisp-bakes instead of cake mix’s lighter crumb. Butter sliced thin smooths top like a patchwork quilt; thick chunks can sabotage a dry crust with greasy blobs. The oven gives clues: golden brown, crackling top, edges bubbling powerfully warn when to pull. Resting isn’t just courtesy; it seals in texture and makes clean slices feasible.
Ingredients
About the ingredients
Cream cheese must be softened—but not melted—or the layer breaks down to oily pools instead of luscious pockets. Greek yogurt stands in for sour cream here, cutting tang and adding body, with extra protein if you care. Frozen or fresh berries? Fresh with sugar and lemon juice stand in for pie filling if convenience lacks; juice thickens fruit when baked. Biscuit mix replaces cake mix, offering a sturdier topping with more chew but crisper browned edges. Cold butter is non-negotiable. Important to slice it thin for maximum coverage; pats will melt in the oven forming a firm yet tender crust. Use unsalted butter for better salt control, but salted works if skipped from recipe elsewhere. Non-stick spray is helpful for quick release but buttering the pan is an alternative if non-stick spray runs out – expect crust stickier in spots.
Method
Technique Tips
Start mid-process: don’t dump cake mix over until cream cheese layer is in place or it sinks and the textures bleed into each other. When beating cream cheese and yogurt, don’t rush or the mix warms up—it should stay cool to keep structure. Dropping dollops rather than spreading keeps pockets of cream cheese intact, creating a mosaic texture post bake. Don’t cheat on butter slicing; thick pats become greasy craters. Watch oven for cues more than strict minutes—surface turn from pale to deep golden, see bubbling edges move from soft simmer to full rolling boil before pulling. Resting 15 minutes transfers heat downward for filling to thicken, stopping runny disasters and keeping slices neat. Avoid slicing hot. Knife warm-up tricks can help cut easier but yield mushy slices if impatient. Storage: cover, refrigerate, bring to room temp before serving for best mouthfeel.
Chef's Notes
- 💡 Chill butter. Cold slices melt evenly for a great texture. Too thick, you get greasy pockets. This leads to uneven texture in crust. Thin layers help.
- 💡 Mix fresh blueberries with sugar and lemon juice. Helps if using fresh rather than pie filling. Draws out juices, balances acidity. Not just dump; layers matter.
- 💡 Cream cheese mixture needs gentle beating. Overmixing warms it, ruins texture. Keep it cool. Rustic dollops better than a smooth spread. Texture is key.
- 💡 Watch baking closely. Forget strict timers. Look for golden brown tops and bubbling edges. Soggy means undercooked; firm and springy top signals readiness.
- 💡 Let it rest after baking. Cooling allows filling to thicken up. Cuts cleaner slices. Hot filling runs everywhere. Allow patience here; it makes a difference.
Kitchen Wisdom
What can I use in place of Greek yogurt?
Sour cream works but has a tangier taste. Plain yogurt can sub but look for thick types.
How do I store leftovers?
Cover and put in fridge. Room temp serving is best. Real talk: don’t forget it in the back of the fridge.
My cake is soggy. Why?
Likely underbaked or too much moisture. Check baking time based on visual clues not just minutes. Adjust future bakes.
Can I freeze leftovers?
Yes. Helps if stored in airtight container. Really? Thaw at room temp, won’t taste the same but still fine.
