Lemon Blueberry Cheesecake Dump Cake (Printable)
Tangy lemon, juicy blueberries, and creamy cheesecake layers come together in this effortless dessert.
# What's Needed:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
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 completely smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread to create an even layer without fully mixing into the fruit.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering the cheesecake layer completely.
06 - Drizzle melted butter evenly over the cake mix, ensuring most of the dry mix is moistened. The surface should have an even, dotted appearance.
07 - Bake for 40-45 minutes until the top is lightly golden brown and the edges are bubbling with fruit filling.
08 - Let cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Tips for Success:
01 -
- This is literally impossible to mess up, even if you're exhausted after a long day
- The combination of tart lemon and sweet blueberries is absolutely divine
02 -
- If your butter pools in spots instead of evenly coating, gently tilt the pan or use a fork to spread it before baking
- The center might look slightly jiggly when it comes out, but it will firm up as it cools
03 -
- If using frozen berries, don't thaw them first, they'll release too much liquid and make the cake soggy
- Room temperature ingredients combine more smoothly, so pull out your cream cheese and egg about 30 minutes before starting