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Lemon Blueberry Cheesecake Dump Cake

A luscious, creamy dessert bursting with lemon and blueberry flavors, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix
  • 21 oz can blueberry pie filling
  • 8 oz package cream cheese, softened Make sure it’s fully softened for easy mixing.
  • 1/2 cup lemon juice Freshly squeezed is preferred.
  • 1/2 cup sugar
  • 1/4 cup butter, melted Generously drizzle for crispiness.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Enhances the lemon flavor.
  • 1 cup fresh blueberries Fresh is best, but frozen can be used if thawed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, blend cream cheese, lemon juice, sugar, and lemon zest until smooth.
  3. Spread the blueberry pie filling evenly on the bottom of a greased 9×13 inch baking dish.
  4. Pour the cream cheese mixture over the blueberry filling.
  5. Sprinkle the dry cake mix evenly on top.
  6. Drizzle melted butter over the cake mix.
  7. Scatter fresh blueberries on top.
  8. Bake for 45-55 minutes, or until the cake is golden and bubbly.
  9. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature. Add whipped cream or powdered sugar for extra flair.