Description
Indulge in a bright, effortless treat with Lemon Blueberry Cheesecake Dump Cake. This no‑fuss dessert layers a buttery lemon cake base, a silky cream cheese swirl, and juicy fresh blueberries, then bakes to a golden‑brown finish. The dump‑cake method means you simply combine a box of lemon cake mix, butter, eggs, grape juice, and cream cheese, then bake for 35‑40 minutes. The result is a tangy, sweet, and creamy slice that looks bakery‑ready, perfect for picnics, potlucks, or an evening at home.
Ingredients
Scale
- 1 box lemon cake mix
- 1 cup fresh blueberries
- 1 cup cream cheese (softened)
- 1/2 cup sugar
- 1/4 cup butter (melted)
- 1 cup grape juice
- 1/2 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- Mix lemon cake mix, melted butter, eggs, water, and grape juice until smooth.
- Pour half of the batter into the dish.
- Beat cream cheese with sugar and vanilla; spread over batter.
- Sprinkle blueberries over the cheese layer.
- Pour remaining batter on top and drizzle a little extra grape juice.
- Bake 35‑40 minutes until a toothpick comes out clean.
- Cool 15 minutes before serving.
Notes
- Serve slightly warm or at room temperature. Store leftovers in the refrigerator for up to four days. The cake freezes well for up to two months
- thaw in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Dump cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Lemon Blueberry Cheesecake Dump Cake, easy lemon cake recipe, blueberry dessert, dump cake ideas, quick cheesecake bake, summer party desserts, lemon blueberry bake, no‑fuss cake recipes