Lemon Blueberry Cheesecake Dump Cake (Printable)
Layers of blueberry filling, creamy cheesecake, and lemon cake mix create this effortless dessert.
# Ingredient List:
→ 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 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 surface and drizzle with lemon juice.
03 - In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until completely smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture over the blueberry layer. Gently spread to distribute evenly without fully incorporating into the fruit layer.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering the cheesecake layer completely.
06 - Drizzle melted butter evenly across the cake mix, ensuring most of the dry mixture is moistened.
07 - Bake for 40-45 minutes until the top is lightly golden brown and the edges are bubbling with fruit filling.
08 - Let the cake rest for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- The magic happens in layers but the effort stays minimal
- That moment when golden butter meets lemon cake mix creates pure kitchen joy
02 -
- Butter needs to be evenly distributed or you will end up with dry patches of cake mix
- Cooling time is not optional here the layers need to set slightly
03 -
- Room temperature cream cheese saves so much frustration
- That extra lemon zest in the cheesecake layer is never a mistake