A Sweet, Tangy Delight!
If you’re looking for a dessert that is creamy, flavorful, and oh-so-simple to make, then look no further than this delightful Lemon Blueberry Cheesecake Dump Cake! This scrumptious treat combines the zesty brightness of lemon with the juicy burst of blueberries. It’s like summer on a plate, perfect for any occasion from casual family dinners to festive gatherings. What’s more, it requires minimal effort—just dump, bake, and enjoy!
Did you know that dump cakes have been around since the 1980s? This fuss-free style of baking quickly became a beloved method for busy home cooks. I remember making one for a potluck dinner, and it was a big hit—you can’t go wrong with a dessert that seems sophisticated but is shockingly easy to whip up! So grab your apron and let’s make some Lemon Blueberry Cheesecake Dump Cake that the whole family will love. If you enjoy this, you might also want to check out our famous Chocolate Lava Cake, which is equally indulgent yet wonderfully different. Get ready to treat yourself!
What is Lemon Blueberry Cheesecake Dump Cake?
What’s in a name? Well, when it comes to Lemon Blueberry Cheesecake Dump Cake, it’s a whole lot more than just a title! I mean, “dump cake” might sound a bit unflattering, but trust me, the results will speak for themselves! Essentially, this dessert shows that you can throw a few ingredients into a baking dish (hence the term “dump”) and still end up with a treat that’s fit for royalty! It’s a little nostalgic, too—kind of like those family gatherings where everyone brought their best dish…but without the stress!
And let’s face it, there’s a classic saying that “the way to a man’s heart is through his stomach,” and I’ll tell you, this cake might just be the ticket! The magic of this recipe lies in its simplicity and taste, making it the perfect excuse to invite over your friends for a Sunday dessert party. So why not give it a whirl?
Why You’ll Love This Lemon Blueberry Cheesecake Dump Cake:
There’s so much to love about this Lemon Blueberry Cheesecake Dump Cake! First of all, the bright, tangy lemon flavor paired with sweet, succulent blueberries creates a perfect harmony that dances on your taste buds. Secondly, making this dessert at home is a wonderful way to save money. Why shell out for overpriced bakery treats when you can impress your guests with this flavorful masterpiece for a fraction of the cost? Finally, the delightful cream cheese layer adds a richness that takes this dish to a whole new level. Just imagine serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream!
If you enjoy this cake, you might also love our Easy Peach Cobbler with its fruit-forward flavor and straightforward preparation. So, why wait? Whip up this Lemon Blueberry Cheesecake Dump Cake and impress your family tonight!
How to Make Lemon Blueberry Cheesecake Dump Cake:
Quick Overview
This Lemon Blueberry Cheesecake Dump Cake is an easy dessert that combines tangy lemon, sweet blueberries, and a luscious cream cheese layer, all topped with a buttery cake mix. It’s a fantastic option for anyone wanting a delicious dessert with minimal effort. Plus, this yummy treat takes only about 10 minutes of prep time and then you can let the oven do the work!
Key Ingredients for Lemon Blueberry Cheesecake Dump Cake:
- 1 can of blueberry pie filling (21 oz)
- 1 ½ cups fresh blueberries
- 1 package cream cheese (8 oz), softened
- 1 cup granulated sugar
- ¼ cup lemon juice (fresh is best!)
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (15.25 oz)
- ½ cup unsalted butter (1 stick), melted
- Optional: Whipped cream for serving
Step-by-Step Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
- Prepare Baking Dish: Spray a 9×13-inch baking dish with non-stick cooking spray or line it with parchment paper for easy removal.
- Mix Cream Cheese Layer: In a mixing bowl, beat together the softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy.
- Layer the Ingredients: Spread the blueberry pie filling evenly across the bottom of the baking dish. Sprinkle the fresh blueberries over the pie filling.
- Add Cream Cheese Mixture: Spoon the cream cheese mixture over the blueberries, spreading it as evenly as possible. It’s okay if it swirls together a bit—it’s all going to bake beautifully!
- Top with Cake Mix: Evenly sprinkle the dry yellow cake mix over the top, covering the cream cheese layer completely.
- Drizzle with Butter: Pour the melted butter evenly over the dry cake mix. No need to mix!
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden and bubbly. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the dump cake to cool for about 10 minutes before serving. It’s delightful warm, topped with whipped cream!
What to Serve Lemon Blueberry Cheesecake Dump Cake With:
This Lemon Blueberry Cheesecake Dump Cake is a showstopper on its own, but there are so many delightful pairings you can consider! A scoop of vanilla ice cream or a dollop of whipped cream can really elevate this dessert. You might also want to serve it with a fresh fruit salad or a light lemon sorbet to complement the bright flavors. If you’re feeling extra indulgent, consider pairing it with a refreshing glass of iced tea or lemonade!
Top Tips for Perfecting Lemon Blueberry Cheesecake Dump Cake:
To ensure your Lemon Blueberry Cheesecake Dump Cake turns out flawless, here are a few pro tips!
- Use Fresh Ingredients: For the best flavor, choose fresh blueberries, and if possible, go for fresh lemon juice instead of bottled.
- Don’t Overmix: When preparing the cream cheese mixture, mix just until the ingredients are combined to keep it fluffy and light.
- Don’t Skip the Butter: Make sure to drizzle the melted butter evenly; it helps create that wonderful crust topping as the cake bakes.
- Watch the Baking Time: Every oven is different, so start checking for doneness around 40 minutes.
Storing and Reheating Tips:
If you find that you have leftovers—though I doubt it!—you can store this delightful dessert in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a serving in the microwave for about 20-30 seconds. This Lemon Blueberry Cheesecake Dump Cake freezes beautifully as well; just make sure it’s fully cooled, then store in a freezer-friendly container for up to 2 months. Thaw overnight in the fridge before reheating!
Now that you have all the tools you need, it’s time to create your own delicious Lemon Blueberry Cheesecake Dump Cake. Enjoy every bite of this delightful dessert that will surely become a favorite in your home!
Lemon Blueberry Cheesecake Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper.
- In a mixing bowl, beat together softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy.
- Spread blueberry pie filling evenly across the bottom of the baking dish. Sprinkle fresh blueberries over the pie filling.
- Spoon the cream cheese mixture over the blueberries, spreading as evenly as possible.
- Evenly sprinkle the dry yellow cake mix over the top, covering the cream cheese layer completely.
- Pour melted butter evenly over the dry cake mix.
- Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden and bubbly.
- Allow the dump cake to cool for about 10 minutes before serving.
Leave a Reply