Lemon Blueberry Cheesecake Dump Cake (Printable Version)

Tangy lemon and juicy blueberries layered with creamy cheesecake filling. This simple dump cake comes together in minutes and bakes into a delightful dessert.

# What You'll Need:

→ Fruit Filling

01 - 2 cups fresh or frozen blueberries
02 - 1 can (21 oz) blueberry pie filling
03 - 1 tablespoon lemon zest
04 - 2 tablespoons lemon juice

→ Cheesecake Layer

05 - 8 oz cream cheese, softened
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Cake Layer

09 - 1 box (15.25 oz) lemon cake mix
10 - 1/2 cup unsalted butter, melted

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Spread fresh or frozen blueberries and blueberry pie filling evenly across the bottom of the prepared dish. Sprinkle lemon zest over the surface and drizzle with lemon juice.
03 - In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla extract with an electric mixer until completely smooth and creamy, about 2 minutes.
04 - Drop spoonfuls of the cheesecake mixture over the blueberry layer. Gently spread to create an even layer, being careful not to fully mix the two layers together.
05 - Sprinkle the lemon cake mix evenly over the entire surface, covering the cheesecake layer completely.
06 - Drizzle the melted butter evenly across the top of the cake mix, ensuring most of the dry mix is moistened. Use a spatula to gently spread the butter if needed.
07 - Bake for 40-45 minutes until the top is lightly golden brown and the edges are bubbling. The center should be set but still slightly moist.
08 - Let the cake cool for at least 15 minutes before serving to allow the layers to set. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • Its the kind of dessert that looks impressive but honestly takes more effort to preheat your oven than to actually assemble
  • The combination of tangy lemon and sweet blueberries hits that perfect balance that keeps everyone coming back for seconds
02 -
  • The first time I made this, I mixed the cheesecake layer completely into the fruit layer, which still tasted good but looked like a hot mess
  • If you see dry cake mix spots after baking, just let it sit a few minutes longer—the moisture will work its way through
03 -
  • If your cake mix has large sprinkles or add ins, give it a quick pulse in a food processor for more even distribution
  • Room temperature ingredients are your friend—cold cream cheese will leave you fighting lumps forever

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