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Lemon Blueberry Cheesecake Dump Cake

A simple yet delicious dessert that combines the creamy richness of cheesecake, tangy lemon, and sweet blueberries in a delightful dump cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 box yellow cake mix
  • 1 can (21 oz) blueberry pie filling
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 piece Zest of 1 lemon
  • 1 cup fresh blueberries

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a baking dish, spread the blueberry pie filling evenly across the bottom.
  • In a separate bowl, mix together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
  • Spoon dollops of the cream cheese mixture over the blueberry filling.
  • Sprinkle the dry yellow cake mix evenly over the top.
  • Drizzle the melted butter over the cake mix.
  • Scatter fresh blueberries on top.

Baking

  • Bake for 40-45 minutes, or until the cake is golden brown and bubbling.
  • Allow the cake to cool slightly before serving.

Notes

Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream.
Keyword Blueberry, Cheesecake, Dump Cake, Easy Dessert, Lemon Blueberry Cheesecake Dump Cake