Description
This Lemon Blueberry Cheesecake Dump Cake is a delightful fusion of creamy cheesecake, zesty lemon, and juicy blueberries, all topped with a buttery cake mix crumble.
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 large bowl, mix the softened cream cheese, sugar, lemon juice, and vanilla extract until smooth.
- Spread the blueberry pie filling evenly in the bottom of a greased 9×13 inch baking dish.
- Layer the fresh blueberries on top of the pie filling.
- Drop spoonfuls of the cream cheese mixture over the blueberries.
- Sprinkle the dry yellow cake mix evenly across the top.
- Drizzle the melted butter over the cake mix layer.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden and bubbly.
- Allow to cool slightly before serving, optionally garnished with whipped cream.
Notes
For an extra zesty flavor, consider adding lemon zest to 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, Cheesecake, Blueberry Dessert, Easy Cake Recipe, American Dessert