Lemon Blueberry Cheesecake Dump Cake
A delightful and easy dessert that combines the rich flavors of cheesecake with juicy blueberries, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box vanilla cake mix
- 1 can (21 oz) blueberry pie filling
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking dish by greasing a 9×13-inch baking dish with cooking spray or butter.
- Spread the blueberry pie filling evenly into the bottom of your prepared dish.
- Mix the cream cheese with lemon juice, lemon zest, and powdered sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the blueberry layer.
- Sprinkle the vanilla cake mix evenly over the cream cheese layer.
- Drizzle the melted butter over the cake mix layer.
- Top with fresh blueberries, distributing them evenly.
- Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
- Cool for about 15 minutes, then serve warm or at room temperature with whipped cream.
Notes
Feel free to experiment with different pie fillings and toppings. This recipe is very forgiving and can be customized to your taste!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: dump cake, cheesecake, blueberry dessert, summer dessert, easy dessert