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Lemon Blueberry Cheesecake Dump Cake

A deliciously easy dessert featuring layers of creamy cheesecake, zesty lemon, and juicy blueberries, all baked into one delightful cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box lemon cake mix
  • 1 can blueberry pie filling
  • 1 package cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1/2 cup butter, melted
  • 1 cup blueberries fresh
  • to taste powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened cream cheese, sour cream, sugar, and lemon juice. Whip until fluffy and smooth.
  3. In a greased 9×13-inch baking dish, spread the blueberry pie filling evenly at the bottom.
  4. Pour the cheesecake mixture over the blueberry filling and spread gently.
  5. Sprinkle the lemon cake mix evenly over the cheesecake layer.
  6. Drizzle the melted butter evenly over the cake mix without stirring.
  7. Scatter the fresh blueberries over the top.
Baking
  1. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool briefly before dusting with powdered sugar.
Serving
  1. Serve warm or at room temperature.

Notes

Store leftovers tightly covered in the fridge for up to five days or freeze for up to three months. Reheat gently to restore texture and flavor.