Lemon Blueberry Cheesecake Dump Cake (Printable View)
Tangy lemon and sweet blueberries layered with creamy cheesecake in a buttery cake. Simple, delicious, and ready in 55 minutes.
# 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 Steps:
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 cream cheese, sugar, egg, and vanilla extract until completely smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread to create an even layer without fully mixing into the fruit.
05 - Sprinkle the dry lemon cake mix evenly over the entire surface, covering the cheesecake layer completely.
06 - Drizzle melted butter evenly over the cake mix, ensuring most of the dry mix is moistened. Use a spatula to gently spread if needed.
07 - Bake for 40-45 minutes 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 -
- The contrast between tart blueberries and sweet lemon cream cheese feels like sunshine on a fork
- It comes together in under ten minutes of active prep, making it perfect for last-minute guests or weeknight cravings
02 -
- The cream cheese layer should be dropped in dollops, not fully spread, so it creates distinct ribbons through the fruit as it bakes
- Moving the pan too vigorously before baking can make the butter puddle unevenly, leading to dry spots in the cake topping
03 -
- Room temperature ingredients prevent the cream cheese from seizing up and creating lumps in your layer
- If using frozen blueberries, don't thaw them first—they'll release too much liquid and make the filling runny