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Delicious Easy Blueberry Dump Cake Recipe with Lemon Cream Cheese icing

Blueberry Cheesecake Dump Cake

An easy, no-fuss dessert with layers of blueberry filling, creamy lemon cheese, and a buttery top that bakes into a comforting treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Blueberry pie filling Or canned blueberries in syrup
  • 1 cup Fresh blueberries Optional but nice
  • 1 box Cake mix Yellow or butter cake mix works best
  • 1/2 cup Butter Melted or sliced thin
  • 8 oz Cream cheese Softened
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 2 tbsp Sugar For the cream cheese mixture
  • 1 tsp Vanilla extract Optional
  • 1 pinch Salt To help balance sweetness

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Lightly butter or spray your 9x13 baking dish.
  2. Spread blueberry pie filling evenly across the bottom of the dish. If using fresh blueberries, sprinkle them over the top.
  3. In a small bowl, mix softened cream cheese with sugar, lemon zest, and lemon juice until creamy.
  4. Dollop the cream cheese mixture over the blueberries, distributing it evenly.
  5. Sprinkle the dry cake mix evenly over the top of the cream cheese.
  6. Drizzle melted butter over the cake mix to moisten it thoroughly.
  7. Bake for about 40 to 50 minutes, until the top is golden and the edges are bubbly.
  8. Let cool for at least 15 minutes before serving to allow it to thicken.

Notes

Serve warm with vanilla ice cream, whipped cream with lemon zest, or chilled from the fridge for a thicker texture. Store leftovers covered in the fridge for up to 4 days.