Lemon Blueberry Cheesecake Dump Cake

You step into your kitchen, the aroma of citrus and sweet blueberries filling the air as you bake a Lemon Blueberry Cheesecake Dump Cake. This delightful dessert takes just over an hour from start to finish, making it a quick yet impressive treat. The combination of creamy cheesecake and vibrant blueberries makes this cake irresistibly delicious.

This recipe is perfect for family gatherings, brunches, or when you want a sweet treat without too much fuss. You can prepare it ahead of time, and it stores well in the refrigerator for several days, ensuring you always have a slice ready to enjoy.

Why You’ll Love This Recipe

• It’s a simple, one-pan cake that requires minimal cleanup.
• The blend of creamy lemon curd and fresh blueberries creates a delightful flavor contrast.
• Baking times are forgiving, so even novice bakers can excel.
• The dessert remains moist and flavorful for days if stored properly.

What You’ll Need

Gather these ingredients to create your Lemon Blueberry Cheesecake Dump Cake.

For the Base

• 1 box yellow cake mix
• 1/2 cup butter, melted

For the Toppings

• 1 can (21 oz) blueberry pie filling
• 2 cups fresh blueberries
• 1 cup lemon curd
• 1 cup cream cheese, softened

For the Cake Batter

• 3 large eggs
• 1 teaspoon vanilla extract

For Dusting

• Powdered sugar (for dusting, optional)

Substitution note: Use cream cheese spread or yogurt instead of cream cheese.

Substitutions & Swaps

• Boxed cake mix can be swapped for homemade cake batter.
• Lemon juice can replace lemon curd if needed.
• Use frozen blueberries in place of fresh.
• Margarine is an alternative for butter.

How to Make It

Let’s get started on making this delicious dessert.

Preheat the Oven

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.

Mix the Cream Cheese and Lemon Curd

In a bowl, mix the lemon curd and softened cream cheese until smooth.

Spread the Blueberry Filling

Spread the blueberry pie filling evenly in the bottom of the baking dish.

Pour the Cream Cheese Mixture

Pour the lemon-cream cheese mixture on top of the blueberries.

Combine the Cake Batter

In another bowl, mix the yellow cake mix with melted butter, eggs, and vanilla extract until combined.

Pour the Cake Batter

Pour the cake batter over the lemon-cream cheese layer.

Add Fresh Blueberries

Sprinkle fresh blueberries on top.

Bake the Cake

Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool Before Serving

Let it cool for a few minutes before serving. Dust with powdered sugar if desired.

How to Store It

Fridge: Store for up to 5 days in an airtight container.
Freezer: No, it may become soggy after thawing.
Reheat: Microwave for 15-20 seconds or until warm.

Tips for Best Results

• Ensure the cream cheese is fully softened for a smooth mix.
• Don’t skip the fresh blueberries; they enhance flavor and texture.
• Allow the cake to cool slightly for easier cutting.
• Experiment with different pie fillings for variety.

Serving Suggestions

• Serve warm with a dollop of whipped cream on top.
• Pair with a scoop of vanilla ice cream for added indulgence.
• Enjoy during family brunches or potluck gatherings for a crowd-pleasing treat.