Lemon Blueberry Cheesecake Dump Cake (Printable Version)

Layers of tangy lemon, sweet blueberries, and creamy cheesecake come together in this simple oven-baked dessert.

# 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 thoroughly.
02 - Spread fresh or frozen blueberries and blueberry pie filling evenly across the bottom of the prepared dish. Sprinkle lemon zest over the surface and drizzle with lemon juice.
03 - In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until completely smooth and creamy.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread to cover, taking care not to fully mix the layers.
05 - Evenly distribute the lemon cake mix over the entire surface, covering completely.
06 - Drizzle melted butter evenly across 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. Enjoy warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • The way the lemon cheesecake layer sinks into the warm blueberries while the top gets crisp and buttery is absolutely irresistible
  • Its the kind of dessert that looks like you spent all day making it but actually comes together in about ten minutes of hands on time
02 -
  • Frozen blueberries work just fine but may need an extra 5 minutes of baking time
  • The cheesecake layer will look messy when you drop it in but trust the process
  • If the top is browning too quickly tent with foil for the last 10 minutes
03 -
  • Room temperature ingredients mix more easily and give you a smoother cheesecake layer
  • If you love lemon add an extra teaspoon of zest to the cheesecake mixture

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