Lemon Blueberry Cheesecake Dump Cake
A simple and delightful Lemon Blueberry Cheesecake Dump Cake that captures the essence of summer with a balance of zesty lemon and sweet blueberries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box lemon cake mix
- 1 can blueberry pie filling
- 1 package cream cheese (8 oz), softened
- 1/2 cup butter, melted
- 1 cup blueberries (fresh or frozen)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the blueberry pie filling evenly across the bottom of the prepared dish.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, sour cream, and vanilla extract until smooth.
- Carefully spread this creamy mixture over the blueberry pie filling.
- Sprinkle the dry lemon cake mix evenly over the cream cheese mixture.
- Drizzle the melted butter over the cake mix.
- Scatter fresh or frozen blueberries on top of the cake mix.
- Bake for 45-50 minutes until golden brown and bubbly.
- Allow the cake to cool before serving.
Notes
This cake can be served warm or chilled, topped with ice cream or whipped cream. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.nailzspa.com/lemon-blueberry-cheesecake-dump-cake/