Lemon Blueberry Cheesecake Dump Cake (Printable Version)
Tangy lemon, sweet blueberries, and creamy cheesecake layers come together in this effortless 55-minute 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly 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, granulated sugar, egg, and vanilla extract using an electric mixer or whisk until completely smooth and creamy, about 2-3 minutes.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread with a spatula to create an even layer, being careful not to fully mix the two layers together.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering all areas completely.
06 - Pour melted butter evenly over the cake mix, ensuring most of the dry mix is moistened. The butter will create pockets of cake as it bakes.
07 - Bake for 40-45 minutes until the top is lightly golden brown and the edges are bubbling. The center should be set but still slightly moist.
08 - Allow the cake to cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream, powdered sugar, or vanilla ice cream.
# Expert Advice:
01 -
- The magic happens in the oven, not on your countertop, making it virtually foolproof even on chaotic days
- That sweet spot where tangy lemon meets creamy cheesecake feels like something from a bakery case
02 -
- Resist the urge to stir the layers together once they're in the pan, those distinct pockets of fruit, creamy filling, and buttery topping are exactly what makes this recipe special
- If you're using frozen blueberries, there's no need to thaw them first, but the baking time might need an extra 5 minutes
03 -
- Room temperature ingredients blend more smoothly, so take your cream cheese and egg out about an hour before you start
- Position your oven rack in the center position so the top browns evenly without burning before the fruit layer is fully bubbly