Lemon Blueberry Cheesecake Dump Cake (Print Version)

A luscious three-layer dessert combining tangy lemon, juicy blueberries, and creamy cheesecake in an easy dump cake format.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread 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 cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread to create an even layer without fully mixing into the fruit.
05 - Evenly sprinkle the lemon cake mix over the entire surface, covering completely.
06 - Drizzle melted butter evenly over the cake mix, ensuring most of the dry mix is moistened.
07 - Bake for 40-45 minutes until the top is lightly golden 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 Advice:

01 -
  • The combination of tart lemon and sweet blueberries creates this perfect balance that keeps everyone coming back for seconds
  • You get layers of cheesecake flavor without the water bath anxiety or hours of chilling time
  • The magic happens in the oven while you do literally nothing but wait
02 -
  • The cheesecake layer will look like a mess when you drop it on top and that is exactly right
  • Do not try to spread the cream cheese mixture evenly or you will stir up the fruit layer beneath it
  • This dessert needs those 15 minutes of cooling time or it will be a hot mess when you try to serve it
03 -
  • Room temperature cream cheese mixes so much smoother and prevents those tiny lumps nobody wants
  • Use fresh lemon zest not the dried stuff in a jar because the oils make all the difference

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