Why make this recipe
Lemon Blueberry Cheesecake Dump Cake is a delightful dessert that offers the perfect blend of sweet and tangy flavors. This easy-to-make cake combines the creamy goodness of cheesecake with the bright zest of lemon and the sweet burst of blueberries. It’s a fantastic choice for gatherings, potlucks, or simply when you want to treat yourself. Plus, it requires minimal effort and ingredients, making it a great option for both novice and experienced bakers.
How to make Lemon Blueberry Cheesecake Dump Cake
Ingredients:
- 1 box lemon cake mix
- 1 can blueberry pie filling
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- Lemon zest (for garnish)
- Fresh blueberries (for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, beat the cream cheese, sour cream, sugar, eggs, lemon juice, and lemon zest until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry filling.
- Sprinkle the dry lemon cake mix evenly over the top.
- Add small dollops of butter on top of the cake mix if desired for extra richness.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then serve warm or at room temperature, garnished with fresh blueberries and additional lemon zest if desired.
How to serve Lemon Blueberry Cheesecake Dump Cake
This cake is best served warm or at room temperature. You can add a scoop of vanilla ice cream or a dollop of whipped cream on the side for extra indulgence. For an elegant touch, garnish with fresh blueberries and a sprinkle of lemon zest. It’s a perfect dessert for any occasion!
How to store Lemon Blueberry Cheesecake Dump Cake
To store any leftovers, cover the dish tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to save it for a longer period, you can freeze it. Just make sure to wrap it well. When ready to enjoy, let it thaw in the refrigerator and serve it chilled or warmed up.
Tips to make Lemon Blueberry Cheesecake Dump Cake
- Make sure your cream cheese is softened before mixing. This helps create a smooth filling.
- Feel free to use fresh blueberries instead of the pie filling if you want a healthier touch.
- For more lemon flavor, you can add more lemon juice or zest to the cheesecake mixture.
Variation
You can easily customize this recipe by using different fruit fillings like cherry or raspberry, or by substituting different cake mixes if you prefer.
FAQs
1. Can I use a different fruit filling?
Yes, you can use other fruit fillings like cherry, raspberry, or peach for variety.
2. How do I make this cake gluten-free?
You can use a gluten-free lemon cake mix instead of regular cake mix to make it gluten-free.
3. Can I make this ahead of time?
Yes, you can prepare this cake a day in advance. Just store it in the refrigerator and serve it when needed.
Lemon Blueberry Cheesecake Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a mixing bowl, beat the cream cheese, sour cream, sugar, eggs, lemon juice, and lemon zest until smooth.
- Spread the blueberry pie filling evenly in the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry filling.
- Sprinkle the dry lemon cake mix evenly over the top.
- Add small dollops of butter on top of the cake mix if desired for extra richness.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then serve warm or at room temperature, garnished with fresh blueberries and additional lemon zest if desired.
