Lemon Blueberry Cheesecake Dump Cake (Printable)
Tangy lemon, juicy blueberries, and creamy cheesecake layers create this effortless dessert masterpiece.
# 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
# How to Make It:
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 fruit and drizzle with lemon juice.
03 - In a medium bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract until completely smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cream cheese mixture over the blueberry layer. Gently spread to create an even layer, taking care not to fully mix the two layers together.
05 - Evenly sprinkle the lemon cake mix over the entire surface, covering all areas.
06 - Drizzle melted butter evenly across the cake mix, ensuring most of the dry surface is moistened.
07 - Bake for 40 to 45 minutes, or until the top is lightly golden brown and the edges are bubbling.
08 - Let the cake cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- It comes together in under ten minutes of prep time but tastes like you spent all afternoon making it from scratch
- The contrast between tangy lemon and sweet blueberry is pure heaven, especially when still slightly warm from the oven
02 -
- I once tried making this with a butter substitute and the topping never achieved that signature crunch—real butter truly makes a difference here
- Spreading the cheesecake layer too thoroughly creates a barrier that prevents the cake mix from touching the fruit, resulting in oddly dry patches on top
03 -
- If using frozen blueberries, do not thaw them first—they'll release too much liquid and make the bottom layer soupy
- Position your oven rack in the center position to prevent the top from browning too quickly while the center needs more time