Description
Lemon Blueberry Cheesecake Dump Cake is a brilliant and effortless twist on traditional baking. This dessert combines the bright, tart flavors of lemon and blueberry with the rich, creamy texture of cheesecake. It features a sweet blueberry pie filling base, a luscious cream cheese layer, and a buttery, golden yellow cake mix crust, delivering the complex taste of a gourmet cheesecake with a fraction of the effort.
Ingredients
For the Fruit Base:
1 (21 oz) can blueberry pie filling
1½ cups fresh blueberries
For the Cream Cheese Layer:
1 (8 oz) package cream cheese, softened to room temperature
1 cup granulated sugar
¼ cup fresh lemon juice
1 tsp vanilla extract
For the Cake Topping:
1 (15.25 oz) box yellow cake mix
½ cup (1 stick) unsalted butter, melted
Instructions
1. Prep the oven and dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray, or line it with parchment paper for easy removal.
2. Mix the cream cheese layer: In a medium mixing bowl, beat the softened cream cheese, granulated sugar, fresh lemon juice, and vanilla extract together until the mixture is completely smooth and creamy. Set aside.
3. Layer the fruit base: Spread the canned blueberry pie filling evenly across the bottom of your prepared baking dish. Sprinkle the fresh blueberries uniformly over the pie filling.
4. Add the cream cheese layer: Spoon the prepared cream cheese mixture directly over the blueberries. Use a spatula to spread it as evenly as possible to create a solid middle layer.
5. Apply the cake mix and butter: Evenly sprinkle the dry yellow cake mix over the entire cream cheese layer, ensuring it is completely covered. Do not stir or mix it. Finally, pour the melted butter evenly over the dry cake mix.
6. Bake and cool: Place the dish in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the fruit edges are bubbly. Allow the dump cake to cool for about 10 minutes before serving to let the layers set.
Notes
Do Not Mix the Top Layer: The most crucial rule of any dump cake is to leave the dry cake mix completely untouched after sprinkling it. The melted butter will seep down during baking to create the crust. Mixing it will result in a dense, gummy texture.
Soften the Cream Cheese: Ensure your cream cheese is truly at room temperature before beating it to prevent lumps and ensure a smooth, authentic cheesecake consistency.
Use Fresh Lemon Juice: Freshly squeezed lemon juice provides a vibrant, natural citrus flavor that perfectly balances the sweetness of the pie filling.
Even Butter Distribution: When pouring the melted butter, try to cover as much of the dry cake mix as possible. Any dry patches left uncovered will remain powdery after baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~380
- Sugar: 35g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg