Blueberry Lemon Cheesecake Dump Cake

Ingredients

Scale

Ingredients

Fruit Layer

2 cans blueberry pie filling, 21 ounces each

1 cup fresh blueberries

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

Cheesecake Layer

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Dump Cake Topping

1 box lemon cake mix, about 13.25 to 15.25 ounces

1/2 cup unsalted butter, melted

1/4 cup unsalted butter, thinly sliced

2 tablespoons heavy cream or milk

Optional For Serving

vanilla ice cream

whipped cream

fresh blueberries

extra lemon zest

powdered sugar

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Instructions

How To Make It 1. Prep the baking dish

Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.

💡 Micro-tip: Glass or ceramic baking dishes work especially well here because they hold heat nicely and give you that classic scoopable dump-cake finish.

2. Make the blueberry lemon base

Spread the blueberry pie filling evenly into the bottom of the baking dish. Scatter over the fresh blueberries, then add the lemon zest and lemon juice.

💡 Micro-tip: Stir just enough to lightly combine. You want the fresh berries distributed, but not crushed into one uniform layer.

3. Mix the cheesecake layer

In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

💡 Micro-tip: Softened cream cheese matters here. If it is still too cold, the mixture will stay lumpy and those lumps never really improve out of spite.

4. Add the cheesecake mixture

Drop spoonfuls of the cheesecake mixture over the blueberry layer.

💡 Micro-tip: Do not spread it flat. Random dollops create better creamy pockets throughout the dessert and make the finished texture more interesting.

5. Add the cake mix

Sprinkle the lemon cake mix evenly over the top.

💡 Micro-tip: Pay attention to the corners and edges. Those are the places most likely to stay dry if the topping is uneven.

6. Add the butter

Drizzle the melted butter over as much of the cake mix as possible. Then place the thin slices of butter over any dry-looking spots and lightly drizzle over the heavy cream or milk.

💡 Micro-tip: This step helps prevent the dreaded powdery top. Dump cakes are easy, but they still need a little supervision if you want them to come out looking confident.

7. Bake

Bake for 45 to 50 minutes, or until the top is lightly golden and the filling is bubbling around the edges.

💡 Micro-tip: If you notice obvious dry cake mix around the 30-minute mark, add a small drizzle of extra melted butter to those spots rather than pretending it will magically fix itself.

8. Cool slightly

Let the dessert rest for 15 to 20 minutes before serving.

💡 Micro-tip: This short rest helps the cheesecake pockets settle and gives you better-looking scoops instead of hot blueberry lava with a grudge.

9. Serve

Serve warm with vanilla ice cream, whipped cream, or a little extra lemon zest over the top.

💡 Micro-tip: A small pinch of lemon zest right before serving wakes the whole dessert up and makes it taste fresher.