Lemon Blueberry Cheesecake Dump Cake (Printable)
Layers of blueberries, cheesecake, and lemon cake create this irresistible dessert that's simple to make and ready in under an hour.
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh or frozen blueberries
02 - 1 can (21 oz) blueberry pie filling
03 - 1 tablespoon lemon zest
04 - 2 tablespoons lemon juice
→ Cheesecake Layer
05 - 8 oz cream cheese, softened
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Cake Layer
09 - 1 box (15.25 oz) lemon cake mix
10 - 1/2 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Spread fresh or frozen blueberries and blueberry pie filling evenly across the bottom of the prepared dish. Sprinkle lemon zest over the top and drizzle with lemon juice.
03 - In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy using an electric mixer or whisk.
04 - Drop spoonfuls of the cream cheese mixture over the blueberry layer. Gently spread to create an even layer without fully mixing into the fruit filling.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering the cheesecake and blueberry layers completely.
06 - Pour melted butter evenly over the cake mix, ensuring most of the dry mixture is moistened. The butter will create a crisp, golden topping as it bakes.
07 - Bake for 40 to 45 minutes, or until the top is lightly golden brown and the edges are bubbling with fruit filling.
08 - Let the cake cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream, powdered sugar, or vanilla ice cream.
# Expert Tips:
01 -
- It comes together in literally ten minutes with zero special skills required
- The contrast between tart lemon and sweet blueberry creates this perfect balance that keeps everyone coming back for seconds
02 -
- The first time I made this, I poured the butter too fast in one spot and ended up with a soggy middle section, so take your time drizzling it evenly
- Serving this slightly warm is absolute perfection, but room temperature still tastes incredible if you're bringing it somewhere
03 -
- If your butter has solidified before you finish drizzling, pop it back in the microwave for ten seconds because trying to spread half-melted butter is frustrating
- Line your baking dish with foil before adding ingredients if you want easy cleanup and the ability to lift the whole cake out for cutting