Lemon Blueberry Cheesecake Dump Cake
A bright, tangy dessert that combines creamy cheesecake, zesty lemon, and juicy blueberries in a single-pan wonder, perfect for weeknights and potlucks.
Ingredients
Filling & Fruit
- 1 can lemon pie filling
- 2 cups fresh blueberries Can use frozen without thawing
Cheesecake Layer
- 1 package cream cheese (softened) Use room-temperature for smooth consistency
- 1/2 cup sugar Regular sugar
- 1 teaspoon vanilla extract
Topping
- 1 box yellow cake mix (dry) Can substitute with white cake mix for lighter topping
- 1/2 cup butter (melted) Drizzle evenly
Optional Topping
- to taste Powdered sugar for dusting Optional for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Scatter the fresh blueberries over the lemon filling.
- In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Spoon this mixture over the blueberries.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Drizzle the melted butter over the top, covering as much of the cake mix as possible.
Baking
- Bake in the preheated oven for 45-50 minutes until golden and bubbly.
- Allow to cool for a few minutes before serving. Dust with powdered sugar if desired.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Add fresh lemon zest for extra brightness. Keep assembled dessert refrigerated for up to 3 days. To reheat, microwave individual portions for 20-30 seconds.