Lemon Blueberry Cheesecake Dump Cake (Print)
Tangy lemon meets sweet blueberries in creamy layers
# 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 Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread fresh or frozen blueberries and blueberry pie filling evenly across the bottom of the prepared dish. Sprinkle lemon zest over the top and drizzle with lemon juice.
03 - In a medium bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread with a spatula, leaving some blueberry visible—do not fully mix the layers.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering the cheesecake layer completely.
06 - Pour melted butter evenly over the cake mix, ensuring most of the dry mix is moistened. The surface should appear dotted with butter.
07 - Bake for 40–45 minutes until the top is lightly golden brown and the edges are bubbling. The center should appear set.
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 magic happens in layers without any fancy technique or stand mixer required
- Something about tart lemon cutting through sweet blueberries makes people ask for seconds every single time
02 -
- Do not skip the 15 minute cooling time or you will end up with a soupy mess instead of distinct layers
- Getting the butter evenly distributed is crucial for that crispy golden top texture
03 -
- Room temperature cream cheese saves you from those frustrating tiny lumps in the cheesecake layer
- Use a light hand when spreading the cheesecake mixture so the layers stay distinct