Lemon Blueberry Cheesecake Dump Cake
A layered dessert combining tangy lemon, sweet blueberries, and creamy cheesecake atop a golden cake base. Minimal effort, maximum flavor with pantry-friendly ingredients! Perfect for warm or chilled serving.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 8 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 can blueberry pie filling (21 oz)
1 ½ cups fresh blueberries
1 package cream cheese (8 oz), softened
1 cup granulated sugar
¼ cup fresh lemon juice
1 tsp vanilla extract
1 box yellow cake mix (15.25 oz)
½ cup (1 stick) melted unsalted butter
Optional: Whipped cream for serving
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking dish
Combine cream cheese, sugar, lemon juice, and vanilla in a bowl
Spread blueberry pie filling evenly in the dish
Top with fresh blueberries
Spoon cream cheese mixture over the berries
Sprinkle cake mix evenly over the cream cheese layer
Pour melted butter in 10 equal portions and dot over the cake mix
Notes
Ensure cream cheese is fully softened before mixing
Use fresh lemon zest in the topping for extra brightness
Serve warm with a dollop of whipped cream if desired
Store leftovers covered in the refrigerator for up to 3 days
Nutrition
- Serving Size: One slice (1/8 of recipe)
- Calories: 420
- Sugar: 45g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Find it online: https://yumandrun.com/lemon-blueberry-cheesecake-dump-cake-3/