Lemon Blueberry Cheesecake Dump Cake
A simple yet indulgent dessert combining the zesty brightness of lemons and the sweet burst of blueberries within a creamy cheesecake texture, perfect for any occasion.
Ingredients
For the Cake
- 1 box lemon cake mix
- 1 cup blueberries (fresh or frozen)
- 1 can sweetened condensed milk
- 8 oz cream cheese (softened)
- 1/2 cup lemon juice
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional) For extra zestiness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with cooking spray or melted butter.
- In a medium bowl, blend the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth.
Layering the Ingredients
- Pour the cream cheese mixture evenly into the bottom of the prepared pan.
- Sprinkle the blueberries over the cream cheese mixture.
- Carefully pour the dry lemon cake mix over the blueberry layer without mixing.
- Drizzle the melted butter evenly over the cake mix.
Baking
- Place in the oven and bake for about 45–50 minutes, or until the top is golden brown and bubbly.
- Allow to cool for at least 15 minutes before serving.
Notes
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.