Lemon Blueberry Cheesecake Dump Cake
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
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- Mix cream cheese with sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Layer blueberry pie filling in a greased baking dish.
- Spoon the cream cheese mixture over the blueberries and gently spread it out.
- Sprinkle the dry lemon cake mix over the top.
- Drizzle with melted butter evenly.
- Scatter fresh blueberries on top.
- 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