Skip to Main Content Skip to Footer Content

Blueberry Bubble Cake

Blueberry Bubble Cake

Using a fluted cast iron cake pan, this wonderful blueberry cake is a great way to finish any meal or start the day.


  • 2 cans of large refrigerated buttermilk biscuits
  • 1/2 cup granulated sugar
  • Two 8oz blocks cream cheese
  • 1 cup powdered sugar
  • 4 Tablespoons milk
  • 12 oz bag frozen blueberries


  1. preheat oven to 350 degrees
  2. grease Carolina Cooker Fluted Cake pan
  3. cut biscuits into 1 inch pieces, toss in granulated sugar, add to large bowl
  4. cut blocks of cream cheese into chunks, put in small microwavable bowl with powdered sugar
  5. Microwave in 30 second intervals just until soft enough to mix, not melted
  6. add milk to cream cheese mix
  7. fold cream cheese mix into biscuits
  8. fold blueberries into biscuit/cream cheese
  9. Transfer to Carolina Cooker Fluted Cake pan
  10. Bake at 350 degrees for 45- 50 minutes. Until top is slightly browned and cake feels firm, not doughy
  11. Enjoy!