Irresistible Lemon Blueberry Cheesecake Dump Cake
A simple and delicious dessert combining the tartness of lemon, the sweetness of blueberries, and the creamy richness of cheesecake in one dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can lemon pie filling
- 2 cups blueberries (fresh or frozen)
- 8 oz cream cheese, softened
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Scatter the blueberries over the lemon pie filling, ensuring even distribution.
- Dollop the softened cream cheese across the surface.
- Evenly spread the dry yellow cake mix on top without stirring.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 45-50 minutes, or until the top is golden brown and bubbling around the edges.
- Remove the cake from the oven and let it cool for about 10 minutes before serving.
Notes
[‘Use room temperature cream cheese for easier dolloping and smoother texture.’, ‘Do not stir the layers; the magic of a dump cake is in the layering.’, ‘If you notice dry spots on the topping, drizzle a little extra melted butter before baking.’, ‘Let the cake cool slightly to allow the layers to set before serving.’]
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
Keywords: lemon blueberry cheesecake dump cake, easy dessert, dump cake recipe, lemon dessert, blueberry dessert, cheesecake dessert