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Lemon Blueberry Cheesecake Dump Cake served on a plate with blueberries and lemon slices

Lemon Blueberry Cheesecake Dump Cake

A simple, one-pan dessert that combines the tartness of lemon with the sweetness of blueberries in a buttery cake-like layer.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fruit Layer
  • 1 can 21 oz blueberry pie filling Can be substituted with peach or cherry filling.
  • 1 cup fresh blueberries Use fresh for optimal taste.
For the Cheesecake Mixture
  • 1 package 8 oz cream cheese, softened Blend well for a smooth texture.
  • 1/2 cup lemon juice Can be swapped for orange juice for a twist.
  • 1/2 cup sugar
  • 1 tablespoon lemon zest For added brightness.
For the Cake Layer
  • 1 box yellow cake mix Gluten-free options can be used.
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, blend cream cheese, lemon juice, sugar, and lemon zest until smooth.
  3. Spread the blueberry pie filling evenly on the bottom of a greased 9x13 inch baking dish.
  4. Pour the cream cheese mixture over the blueberry filling.
  5. Sprinkle the dry cake mix evenly on top.
  6. Drizzle melted butter over the cake mix.
  7. Scatter fresh blueberries on top.
Baking
  1. Bake for 45-55 minutes, or until the cake is golden and bubbly.
  2. Allow to cool slightly before serving.

Notes

Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for 3-4 days, or freeze for up to 2 months. Reheat slices in the microwave for about 20-30 seconds.