Lemon Blueberry Cheesecake Dump Cake (Print Version)
Layers of blueberry filling, creamy cheesecake, and lemon cake mix create this irresistible dessert.
# What You 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 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.
04 - Drop spoonfuls of the cream cheese mixture over the blueberry layer. Gently spread to distribute evenly without fully mixing into the fruit.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering all areas.
06 - Drizzle melted butter evenly over the cake mix, ensuring most of the dry mix is moistened.
07 - Bake for 40-45 minutes until the top is lightly golden and edges are bubbling.
08 - Let cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- Everything gets dumped into one dish with zero fancy techniques required
- The contrast between tangy lemon cheesecake and sweet blueberries is absolutely magic
02 -
- Room temperature cream cheese blends smooth, but cold cream cheese leaves tiny lumps that never disappear
- That butter needs to cover most of the dry cake mix or you will end up with powdery spots
03 -
- Add extra lemon zest directly into the cheesecake layer for double lemon flavor
- Use white cake mix if you want something more subtle than lemon