Description
This Lemon Blueberry Cheesecake Dump Cake combines the tartness of lemon with sweet blueberries and creamy cheesecake for a delightful dessert that’s simple to make.
Ingredients
Scale
1 can of blueberry pie filling (21 oz)
1 ½ cups fresh blueberries
1 package cream cheese (8 oz)
softened
1 cup granulated sugar
¼ cup lemon juice (fresh is best!)
1 teaspoon vanilla extract
1 box yellow cake mix (15.25 oz)
½ cup unsalted butter (1 stick)
melted
Optional: Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread the blueberry pie filling evenly on the bottom.
- Sprinkle the fresh blueberries over the blueberry pie filling.
- In a bowl, beat the softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture over the blueberries.
- Evenly sprinkle the dry cake mix on top of the cream cheese layer.
- Drizzle the melted butter over the cake mix layer.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Let it cool slightly before serving. Optionally, top with whipped cream.
Notes
For an extra lemony flavor, you can zest a lemon and mix it into the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Lemon Blueberry Cheesecake Dump Cake, blueberry dessert, easy cheesecake recipe, lemon dessert, American dessert