Description

This Blueberry Lemon Cheesecake Dump Cake is a delightful dessert that combines the vibrant zest of lemon with sweet blueberries and a creamy cheesecake layer. It’s easy to make and perfect for any occasion, delivering impressive flavor with minimal effort.

Ingredients

Scale

2 cans Canned Blueberry Pie Filling
8 oz Cream Cheese, softened
14 oz Sweetened Condensed Milk
1 tablespoon Fresh Lemon Juice
1 teaspoon Vanilla Extract
1 box Lemon Cake Mix
1/2 cup Unsalted Butter, sliced thin
1 tablespoon Fresh Lemon Zest
4 cups Fresh or Frozen Blueberries (if making your own filling)
1/2 cup Sugar (if making your own filling)
2 tablespoons Lemon Juice (if making your own filling)
2 tablespoons Cornstarch (if making your own filling)

Instructions

Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with non-stick cooking spray.
Spread both cans of blueberry pie filling evenly across the bottom of the prepared baking dish.
In a medium mixing bowl, combine softened cream cheese, sweetened condensed milk, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract. Beat until completely smooth and creamy.
Dollop the cheesecake mixture over the blueberry pie filling, distributing it fairly evenly.
Sprinkle the entire dry lemon cake mix over the cheesecake dollops, ensuring a consistent layer.
Dot the top with thinly sliced cold butter, covering as much surface area as possible.
Bake in the preheated oven for about 45-55 minutes, until the top is golden brown and the fruit filling is bubbly.
Let cool on a wire rack for at least 15-20 minutes before serving.

Prep Time: 15 mins
Cook Time: 45-55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30 g
Sodium: 200 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg

Keywords: Ensure your cream cheese is at room temperature for a smooth mixture. Don't stir the layers together; let them bake separately for the best texture. You can use fresh blueberries instead of canned pie filling, but adjust the sweetness accordingly.