Lemon Blueberry Cheesecake Dump Cake (Printable Version)

Tangy lemon, sweet blueberries, and creamy cheesecake layers create this effortless dessert that's ready in under an hour.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
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 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 to create an even layer without completely mixing into the fruit.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering all areas completely.
06 - Drizzle melted butter evenly over the cake mix, ensuring most of the dry mix is moistened.
07 - Bake for 40 to 45 minutes until the top is lightly golden brown and edges are bubbling.
08 - Let cool for 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • The cheesecake layer adds this incredible creaminess you dont expect from a dump cake
  • You get that perfect sweet tart balance between blueberries and bright lemon flavor
  • Everything comes together in about ten minutes of active prep time
02 -
  • Dont overmix the cheesecake layer with the fruit—those distinct layers are what makes this so special
  • The top might still look slightly dry in spots but those golden buttery crispy bits are actually the best part
  • Serving it warm is ideal but it also tastes amazing at room temperature for a potluck
03 -
  • Use room temperature cream cheese so you dont end up with lumps in your cheesecake layer
  • Grate your lemon zest before juing the lemons—it's so much easier to hold onto them that way

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