Description
This Lemon Blueberry Cheesecake Dump Cake combines sweet blueberries and tangy lemon in an easy-to-make dessert with a creamy cheesecake layer.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1/2 cup lemon juice
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the blueberry pie filling evenly on the bottom of your 9×13 inch baking pan.
- Combine the softened cream cheese, powdered sugar, and vanilla extract in a medium-sized bowl until smooth. Drop spoonfuls of this mixture over the blueberries.
- Mix the yellow cake mix, lemon juice, and melted butter in another bowl until smooth. Spread this mixture over the cream cheese layer.
- Toss additional blueberries on top for extra flavor.
- Bake for 35-40 minutes or until the top is golden brown and the cake is slightly set.
- Allow to cool slightly before serving.
Notes
Serve warm or chilled, topped with whipped cream or a sprinkle of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: dump cake, blueberry, lemon, cheesecake, dessert