Blueberry Dump Cake with Cream Cheese Icing

If you’ve got a bowl of blueberries and twenty minutes to spare, this blueberry dump cake is about to become your new go-to dessert. No cake mix, no fancy techniques — just simple pantry ingredients that come together in one bowl before baking up into something wonderfully moist and golden.

I started making this recipe on afternoons when we’d come home from blueberry picking with more berries than we knew what to do with. It’s become one of the desserts my family asks for the most, and I almost always have everything on hand to make it happen without a special trip to the store, especially in the summer!

The cream cheese icing on top is what really sets this one apart. It’s rich, a little tangy, and melts slightly into the warm cake for the best bite every time.

Why You’ll Love This Dump Cake Recipe

• No cake mix or pie filling required — made completely from scratch with simple ingredients
• Comes together in one bowl with minimal mixing
• Works with fresh or frozen blueberries, so it’s a year-round option
• Easily made gluten-free with a simple flour swap
• The cream cheese icing takes it from good to unforgettable
• Perfect for potlucks, picnics, or just a Tuesday night treat

Watch the Video

Are you a visual learner? Me too! I even made a video to walk you through exactly how to make this simple gluten free dump cake.

Ingredients

Okay! Let’s get cooking. Here’s what you’ll need.

For the Cake:

• butter
• egg
• milk
• vanilla extract
• sugar
• baking powder
• salt
• all-purpose flour – or you can sub this 1:1 gluten-free flour and make this recipe gluten free!
• blueberries — fresh or frozen (if using frozen, don’t thaw — see Tips section below)

For the Cream Cheese Frosting:

• cream cheese
• powdered sugar
• vanilla extract
• milk

Equiptment

• 9″ x 13″ baking dish
• large mixing bowl
• silicone spatula
• stainless steel measuring cups
• measuring spoons
• hand mixer

You can scroll down to the bottom of this post for the full, printable recipe.

Instructions

Step 1. Begin by preheating your oven to 325 degrees. Melt the butter and pour into a rectangle baking dish. Set aside.

Step 2. You don’t need a mixer for this step – it’s simple enough, you can use a bowl and spoon.

Mix the egg, milk, vanilla, sugar, baking powder, and salt together. Add the gluten-free flour and stir again.

Step 3. Pour the batter over the melted butter. Use a spoon to spread it evenly throughout the pan.

Drop the blueberries evenly over the batter. Do NOT stir the blueberries in.

Step 4. Bake for 35-45 minutes or until the top begins to turn golden. Remove from the oven and allow it to cool for a few minutes before topping with the cream cheese icing.

To make the cream cheese icing:

A stand or hand mixer is recommended for this step (it’s much faster.)

Beat the softened cream cheese. Add in the powdered sugar, vanilla extract, and milk. Continue mixing until it’s an icing mixture. Add a little more milk if needed.

Drizzle the cream cheese icing over your blueberry dump cake. The cake can still be a little warm.

Slice and serve.

Optional – fastest prep method. Add a scoop of vanilla ice cream or whipped cream on each slice instead of the cream cheese icing.

Storage

Because of the cream cheese icing, this cake needs to live in the fridge — cover it tightly and it’ll keep well for up to 4 days. If you skip the icing, it’ll still stay freshest refrigerated since it’s such a moist cake.

To freeze, wrap individual slices tightly and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving. I’d recommend freezing the cake without icing and adding a fresh drizzle after it’s thawed for the best texture.

To reheat, a quick 15–20 seconds in the microwave brings back that fresh-baked warmth without drying it out.

Tips & Tricks for the Best Blueberry Dump Cake

• If using frozen blueberries, add them straight to the batter without thawing — thawed berries release extra liquid that can make the cake soggy. Just add an extra 10–15 minutes to your bake time.
• Don’t stir the blueberries into the batter — dropping them on top is what creates that classic dump cake texture.
• Use a toothpick to check the center for doneness if you’re unsure; it should come out clean or with just a few moist crumbs.
• Let the cake cool for a few minutes before icing, but don’t wait for it to cool completely — warm cake helps the icing settle in beautifully.

Variations

• Gluten-free: Swap in a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) — no other adjustments needed.
• Skip the icing: Top warm slices with vanilla ice cream or whipped cream for a faster, no-mixer version.
• Add citrus: A little lemon zest or a squeeze of lemon juice in the batter brightens up the blueberry flavor beautifully.
• Mixed berries: Swap half the blueberries for raspberries or blackberries for a mixed berry twist.

FAQ

Can I use frozen blueberries in this dump cake?

Yes, you can, but you will need to increase your baking time another 10-15 minutes. I have made this blueberry dump cake recipe twice with frozen blueberries (when I was in a hurry and forgot to thaw them) and the baking time was quite a bit longer.

I do recommend thawing your frozen blueberries first whenever possible as it will save you baking time.

Can I make this gluten-free?

Absolutely — just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture and flavor stay virtually the same. In fact, I make this cake gluten free more often than not!

What exactly is a dump cake?

It’s a dessert where the ingredients are “dumped” into the pan rather than fully mixed together — in this case, the batter goes down first and the blueberries are scattered on top before baking.

Can I skip the cream cheese icing?

Yes — this cake is delicious on its own or topped with a scoop of ice cream or whipped cream if you’re short on time.

This blueberry dump cake has earned its spot as one of our most-requested desserts, and I think it’s about to become one of yours too. Enjoy!

More Blueberry Desserts

• No-Bake Blueberry Lemon Chiffon Dessert Bars
• Easy Maple Blueberry Crumble (With Lots of Blueberries!)
• Bakery-Style Gluten Free Blueberry Muffins

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