Lemon Blueberry Cheesecake Dump Cake for Summer Joy

A delightful Lemon Blueberry Cheesecake Dump Cake that celebrates summer with easy preparation and delicious flavors.

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Prep Time 10

Cook Time 40

Cooling Time 30

Total Time 1 20

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 box Cake Mix choose a quality brand
2 large Eggs can be substituted with flax eggs for a vegan option
1/2 cup Vegetable Oil can use melted coconut oil

For the Cheesecake Layer

8 oz Cream Cheese ensure it's at room temperature
1/2 cup Granulated Sugar sweetens the cheesecake
1/4 cup Lemon Juice fresh lemon juice is recommended
1 tbsp Lemon Zest fresh zest is ideal

For the Berries

2 cups Fresh Blueberries substitutes like raspberries or strawberries can work

Equipment

Mixing Bowl
9x13 inch baking pan
electric mixer

Method

Step-by-Step Instructions

In a large mixing bowl, combine the cake mix with eggs and oil. Mix until just combined, about 2 minutes.
In a separate bowl, beat the cream cheese until creamy, then add sugar, lemon juice, and lemon zest, mixing until smooth.
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Pour half of the cake batter into the pan, dollop cheesecake mixture on top, and spoon the remaining batter over it.
Bake for 35-40 minutes until the top is golden and a toothpick comes out clean.
Cool for 20-30 minutes before refrigerating for a couple of hours to enhance flavor.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 330mgPotassium: 170mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months.

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