The Lemon Blueberry Cheesecake Dump Cake is a delightful dessert that combines the tartness of lemon and the sweetness of blueberries. This easy-to-make cake is perfect for any situation, whether you’re preparing for a weekday treat or a family dinner. With its rich cream cheese layer and fluffy cake topping, it appeals to anyone who appreciates a fruit-forward dessert. The best part is that it requires minimal effort, making it ideal for both novice and seasoned bakers. You may also find Lemon Blueberry Cheesecake Trifle useful.

Why cook this at home

This dessert stands out due to its simple preparation and satisfying flavors. The use of a box cake mix means you can whip it up quickly, making it perfect for busy weeknights or spontaneous gatherings. Additionally, this recipe is budget-friendly, as it uses common ingredients that are often found in your pantry. The combination of lemons and blueberries makes it refreshing, which can be a nice contrast to richer desserts.

Steps at a glance

• Preheat the oven to 350°F (175°C).
• Mix cream cheese with sugar, lemon zest, lemon juice, and vanilla extract.
• Layer blueberry pie filling in a baking dish.
• Spread the cream cheese mixture over the blueberries.
• Add dry lemon cake mix, then drizzle with melted butter.
• Bake until golden and bubbly.

Gather these items

• 1 box lemon cake mix
• 1 can blueberry pie filling
• 1 package cream cheese (softened)
• 1/2 cup butter (melted)
• 1 cup fresh blueberries
• 1 lemon (zested and juiced)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Ensure to soften the cream cheese before mixing it to create a smooth consistency. If you want a different twist, consider using other berry pie fillings.

How to prepare it

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, beat the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
3. In a greased baking dish, spread the blueberry pie filling evenly on the bottom.
4. Spoon the cream cheese mixture over the blueberry filling and gently spread it out.
5. Sprinkle the dry lemon cake mix over the top of the cream cheese layer.
6. Drizzle the melted butter evenly over the cake mix.
7. Scatter fresh blueberries on top.
8. Bake in the preheated oven for 35–40 minutes until the top is golden and bubbly.

What to serve it with

Pair your Lemon Blueberry Cheesecake Dump Cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy textures complement the fruity flavors perfectly. For a drink, consider serving iced tea or lemonade to enhance the freshness of the lemon cake.

How to store and freeze

The dessert can be stored in the refrigerator for up to 4 days when covered well. If you want to freeze it, wrap individual portions tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to serve, thaw it in the refrigerator overnight and reheat in the oven or microwave until warm. Always follow the 2-hour room temperature rule for food safety.

Tips for best results

• Let the cream cheese soften at room temperature for ease of mixing.
• Use fresh lemon juice and zest for the best flavor.
• Ensure the blueberries are washed and dried before adding them to avoid excess moisture.
• Experiment with other fruits by replacing the blueberry pie filling with raspberry or cherry filling.
• Adding a sprinkle of powdered sugar on top just before serving can boost the presentation.

Creative twists

For a different flavor profile, you could swap out the lemon cake mix for vanilla or even chocolate. Incorporating some lemon curd as an additional layer can elevate the dessert’s flavor. If you’re looking for a lower-calorie option, consider using light cream cheese or a sugar alternative.

Your questions answered

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Be sure to thaw and drain any excess liquid before adding them to prevent the dessert from becoming watery.

How long does it take to prepare?

The preparation takes about 15-20 minutes, and with baking time, you can have this dessert ready in under an hour.

Can I make this dessert ahead of time?

Absolutely! You can prepare the cake ahead of time, refrigerate it, and bake it just before serving. Alternatively, you can bake it and store it in the fridge for a few days.

Is the cake gluten-free?

The traditional recipe uses a regular lemon cake mix, making it not gluten-free. However, you can look for gluten-free cake mix alternatives available in stores.

What is the best way to serve this dessert?

You can serve it warm directly from the oven or chilled, depending on your preference. Topping it with whipped cream or a scoop of ice cream works beautifully, adding extra flavor and creaminess.

Experiment with this recipe, make it your own, and enjoy sharing it with friends and family. The combination of lemon and blueberry flavors will surely bring a refreshing twist to your dessert table.

Lemon Blueberry Cheesecake Dump Cake

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A delightful dessert combining tart lemon and sweet blueberries, layered with a rich cream cheese topping.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box lemon cake mix
• 1 can blueberry pie filling
• 1 package cream cheese (softened)
• 1/2 cup butter (melted)
• 1 cup fresh blueberries
• 1 lemon (zested and juiced)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix cream cheese with sugar, lemon zest, lemon juice, and vanilla extract until smooth.
3. Layer blueberry pie filling in a greased baking dish.
4. Spoon the cream cheese mixture over the blueberries and gently spread it out.
5. Sprinkle the dry lemon cake mix over the top.
6. Drizzle with melted butter evenly.
7. Scatter fresh blueberries on top.
8. Bake for 35-40 minutes until golden and bubbly.

Notes

Let the cream cheese soften at room temperature for ease of mixing. Use fresh lemon juice and zest for the best flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg