why make this recipe
Lemon Blueberry Cheesecake Dump Cake is a delightful dessert that combines the bright flavors of lemon and fresh blueberries with a creamy cheesecake layer. It’s simple to prepare and perfect for any occasion, from casual family dinners to festive gatherings. This recipe requires minimal effort, making it an excellent choice for both beginner and experienced bakers. The result is a deliciously sweet and tangy cake that everyone will love.
how to make Lemon Blueberry Cheesecake Dump Cake
Ingredients :
- 1 box lemon cake mix
- 1 can (15 oz) blueberry pie filling
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1/4 cup lemon juice
- Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a baking dish, spread the blueberry pie filling evenly on the bottom.
- Sprinkle the fresh blueberries over the pie filling.
- In a bowl, mix the lemon cake mix, melted butter, and lemon juice until combined.
- Spread the cake batter over the blueberries.
- Dollop softened cream cheese over the batter.
- Bake for 35-40 minutes or until golden brown.
- Let cool slightly, dust with powdered sugar if desired, and serve warm.
how to serve Lemon Blueberry Cheesecake Dump Cake
Serve this delicious dump cake warm, straight from the oven, or allow it to cool slightly for a more set texture. A light dusting of powdered sugar gives it a lovely finish. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra special touch.
how to store Lemon Blueberry Cheesecake Dump Cake
To store any leftovers, cover the cake tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing individual pieces. Just wrap them well in plastic wrap before placing them in a freezer bag.
tips to make Lemon Blueberry Cheesecake Dump Cake
- Use fresh blueberries for the best flavor and texture. They can also be substituted with other fruits like raspberries or strawberries if desired.
- Ensure the cream cheese is softened before adding it to the cake to achieve a smooth consistency.
- For a tangier flavor, add more lemon juice or zest to the cake batter.
variation
You can switch the lemon cake mix with a vanilla cake mix for a different flavor. Adding crushed graham crackers to the top layer can also give a nice crunch reminiscent of traditional cheesecake crust.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them to remove excess moisture before adding.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just bake it before serving for the best flavor.
What can I serve with Lemon Blueberry Cheesecake Dump Cake?
This cake pairs well with whipped cream, vanilla ice cream, or even a scoop of lemon sorbet for a refreshing twist.
Lemon Blueberry Cheesecake Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a baking dish, spread the blueberry pie filling evenly on the bottom.
- Sprinkle the fresh blueberries over the pie filling.
- In a bowl, mix the lemon cake mix, melted butter, and lemon juice until combined.
- Spread the cake batter over the blueberries.
- Dollop softened cream cheese over the batter.
- Bake for 35-40 minutes or until golden brown.
- Let cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]