Lemon Blueberry Cheesecake Dump Cake is a unique dessert that effortlessly brings together tangy lemon flavor, sweet blueberries, and creamy cheesecake in a cozy cake form. This recipe stands out not only for its delightful flavor combination but also for its straightforward preparation—perfect for busy bakers looking for an impressive treat. Whether you’re serving it for a family dinner or just treating yourself, this dump cake will surely satisfy your sweet tooth. You might also enjoy a similar dessert such as a lemon blueberry cheesecake trifle that offers a different presentation of these delicious ingredients.
Why cook this at home
This Lemon Blueberry Cheesecake Dump Cake is incredibly easy to make, requiring minimal effort and simple ingredients. You’ll appreciate how it combines the vibrant flavors of lemon and blueberry, creating a refreshing dessert perfect for any time of year. Its delightful taste and straightforward method make it a great choice for busy weeknights or spontaneous gatherings, where you want a homemade dessert with little fuss.
Preparing Lemon Blueberry Cheesecake Dump Cake
- Preheat your oven to 350°F (175°C).
- Mix cream cheese, sour cream, sugar, eggs, lemon juice, and lemon zest.
- Spread blueberry pie filling in a baking dish.
- Pour the cream cheese mixture over the blueberries.
- Prepare and layer the lemon cake mix.
- Bake until golden brown.
Gather these items
- 1 box lemon cake mix
- 1 can blueberry pie filling
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 3 eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/4 cup butter, melted
- 1 cup blueberries (fresh or frozen)
All the ingredients come together seamlessly, offering a creamy texture from the cheese and sour cream balanced by the tartness of the lemon and sweetness of the blueberries.
How to prepare it
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, combine cream cheese, sour cream, sugar, eggs, lemon juice, and lemon zest. Mix until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry layer.
- In a separate bowl, prepare the lemon cake mix according to the package instructions, then pour it over the cream cheese layer.
- Drizzle the melted butter over the top.
- Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted comes out clean.
What to serve it with
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. For an extra layer of flavor, consider serving it with a light dusting of powdered sugar or a drizzle of lemon glaze. Adding fresh blueberries as a garnish not only enhances the presentation but also complements the fruity flavors well.
How to store and freeze
Allow any leftovers to cool completely before storing. In the refrigerator, it can be kept safely for up to five days. If you want to keep it longer, consider freezing it for up to three months. Make sure it’s tightly wrapped or stored in an airtight container. When reheating, warm individual portions in the microwave until heated through, ideally to an internal temperature of 165°F.
Pro chef tips
- Ensure your cream cheese is softened for easy mixing, which prevents lumps.
- Don’t skip the lemon zest; it enhances the lemon flavor tremendously.
- For a bit of crunch, top with crushed graham crackers before serving.
- If fresh blueberries are unavailable, using frozen works just as well—just avoid thawing them to keep the texture.
Creative twists
Consider swapping the blueberry pie filling for cherry or strawberry for a different flavor profile. You can also use a different cake mix, such as vanilla or funfetti, to change the cake’s primary flavor. If you’re looking for a gluten-free option, use a gluten-free lemon cake mix and ensure your other ingredients are certified gluten-free.
Your questions answered
Can I use a different type of fruit?
Yes, you can substitue the blueberry pie filling with other flavors like peach or cherry for a different taste.
What is the prep time for this cake?
The prep time is approximately 15-20 minutes, making it a quick option for dessert.
How should I store leftovers?
Store leftovers in the refrigerator for up to five days or in the freezer for up to three months.
Can I make this cake in advance?
Absolutely! You can prepare it a day before serving, just remember to store it properly.
What is the best way to reheat this cake?
Reheat individual slices in the microwave until they reach an internal temperature of 165°F for the best taste.
This Lemon Blueberry Cheesecake Dump Cake is not only time-efficient but also a delicious dessert that genuinely brings joy to any table, encouraging creativity with its many possible variations. Try it out, and you might find it becoming a go-to recipe for you!
PrintLemon Blueberry Cheesecake Dump Cake
A unique dessert combining tangy lemon flavor, sweet blueberries, and creamy cheesecake in a cozy cake form.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box lemon cake mix
- 1 can blueberry pie filling
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 3 eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/4 cup butter, melted
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Combine cream cheese, sour cream, sugar, eggs, lemon juice, and lemon zest in a mixing bowl. Mix until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry layer.
- Prepare the lemon cake mix according to the package instructions, then pour it over the cream cheese layer.
- Drizzle the melted butter over the top.
- Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted comes out clean.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
