Description
A delightful dessert that merges the tangy zest of lemon and sweet blueberries with minimal effort, perfect for gatherings and special occasions.
Ingredients
- 1 box lemon cake mix
- 1 can blueberry pie filling
- 1 package cream cheese (8 oz), softened
- 1/2 cup butter, melted
- 1 cup blueberries (fresh or frozen)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C).
- Beat the softened cream cheese until smooth in a mixing bowl.
- Add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix well.
- Spread the blueberry pie filling evenly in a greased 9×13 inch baking dish.
- Pour the cream cheese mixture over the blueberry filling, spreading it out evenly.
- Sprinkle the dry lemon cake mix on top of the cream cheese layer.
- Drizzle the melted butter evenly over the cake mix.
- Scatter fresh blueberries on top for an extra burst of flavor.
- Bake for 45-50 minutes, or until the top is golden brown, and the cake mix is set.
- Allow to cool slightly before serving. Dive into your delicious Lemon Blueberry Cheesecake Dump Cake!
Notes
Serve warm with vanilla ice cream or drizzle with whipped cream for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American