Lemon Blueberry Cheesecake Dump Cake
A delightful combination of creamy cheesecake and fruity blueberries baked under a light lemon cake, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box lemon cake mix
- 2 cups fresh blueberries
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup melted butter
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- Combine cream cheese, sour cream, sugar, lemon juice, and milk until smooth.
- Prepare the bottom of a greased 9×13 inch baking dish with fresh blueberries.
- Pour the cheesecake mixture over the blueberries.
- Mix the lemon cake mix with melted butter until crumbly and sprinkle over the cheesecake layer.
- Bake for 45-50 minutes until the top is golden.
- Cool before serving to enhance flavors.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg