Lemon Blueberry Cheesecake Dump Cake (Printable Version)

Layers of blueberry filling, creamy cheesecake, and lemon cake mix create this irresistible dessert that's ready in under an hour.

# What You'll Need:

→ 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 the fresh or frozen blueberries and blueberry pie filling evenly in the bottom of the prepared dish. Sprinkle with lemon zest and drizzle with lemon juice.
03 - In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cream cheese mixture over the blueberry layer and gently spread with a spatula without fully mixing the layers.
05 - Evenly sprinkle the lemon cake mix over the entire surface, covering the cheesecake layer completely.
06 - Drizzle the melted butter evenly on top of the cake mix, ensuring most of the dry mix is moistened.
07 - Bake for 40–45 minutes, or until the top is lightly golden and the edges are bubbling.
08 - Let cool for 15 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

# Expert Advice:

01 -
  • The cheesecake layer melts into the blueberries creating pockets of creamy tanginess that people will ask about all night
  • It comes together in under ten minutes but looks and tastes like you spent twice as long fussing over it
02 -
  • The top might still look slightly dry in spots even after baking, this is normal and those areas will soften as the cake rests
  • If you are using frozen blueberries do not thaw them first or you will end up with too much liquid and a soggy bottom layer
03 -
  • Use room temperature ingredients for the cheesecake layer or you will never get the lumps out
  • Rotate the pan halfway through baking if your oven has hot spots so everything browns evenly

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