why make this recipe
Lemon Blueberry Cheesecake Dump Cake is a delightful and easy dessert that combines the tangy taste of lemon with sweet blueberries and creamy cheesecake. This recipe is perfect for those who want a quick and delicious treat without the fuss of traditional baking. It’s ideal for family gatherings, picnics, or just a sweet end to your day. The simplicity of the dump cake method makes it accessible for bakers of all skill levels. Plus, the flavors of lemon and blueberry complement each other beautifully, making every bite irresistible.
how to make Lemon Blueberry Cheesecake Dump Cake
Ingredients:
- 1 box yellow cake mix
- 1 can (15 oz) lemon pie filling
- 1 cup fresh blueberries
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup butter, melted
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared dish.
- Sprinkle the fresh blueberries over the pie filling.
- In a bowl, mix the softened cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth. Drop spoonfuls of this mixture over the blueberries.
- Sprinkle the dry yellow cake mix evenly over the top.
- Drizzle the melted butter over the dry cake mix evenly.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let it cool slightly before serving. Enjoy your delicious Lemon Blueberry Cheesecake Dump Cake!
how to serve Lemon Blueberry Cheesecake Dump Cake
Serve the Lemon Blueberry Cheesecake Dump Cake warm or at room temperature. You can enjoy it as is or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnishing with a slice of lemon or a few fresh blueberries can add a nice touch for presentations.
how to store Lemon Blueberry Cheesecake Dump Cake
To store any leftovers, keep the Lemon Blueberry Cheesecake Dump Cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If you want to enjoy it later, you can freeze it as well. Just wrap the cake tightly in plastic wrap before placing it in a freezer-safe container. It can be frozen for up to 2 months.
tips to make Lemon Blueberry Cheesecake Dump Cake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- For a richer flavor, add more lemon zest or a bit of lemon juice to the cream cheese mixture.
- You can substitute frozen blueberries if fresh ones are not available, but make sure to thaw and drain them first to avoid excess moisture.
- Experiment with different pie fillings such as lime or raspberry for a fun twist.
variation
You can add nuts like chopped pecans or walnuts on top before baking for an added crunch. Another variation could include using a different flavored cake mix, such as lemon or vanilla, to enhance the overall taste.
FAQs
Can I use a different size baking dish? Yes, you can use a different size baking dish, but keep an eye on the cooking time. A smaller dish may require more baking time, while a larger dish may need less.
Is it possible to make this recipe gluten-free? Absolutely! Use a gluten-free cake mix instead of the regular yellow cake mix. The other ingredients should be gluten-free as well.
Can I make this cake ahead of time? Yes, you can prepare the cake ahead of time and store it in the fridge. Just reheat it slightly before serving to bring back the delicious flavors.
Lemon Blueberry Cheesecake Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared dish.
- Sprinkle the fresh blueberries over the pie filling.
- In a bowl, mix the softened cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth. Drop spoonfuls of this mixture over the blueberries.
- Sprinkle the dry yellow cake mix evenly over the top.
- Drizzle the melted butter over the dry cake mix evenly.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let it cool slightly before serving.