Easy Lemon Blueberry Cheesecake Dump Cake for Summer
Make this Easy Lemon Blueberry Cheesecake Dump Cake for summer and enjoy a golden, buttery cake with a creamy cheesecake layer and fresh blueberries. After making this many times, I’ve discovered the trick to keeping the cheesecake layer creamy and the cake perfectly golden. If you love recipes like this, you’ll also enjoy How to Make the Best Giant Peanut Butter Cup Pie – Easy No-Bake Recipe and Grandma’s Hash Brown Casserole – Easy 8-Serving Comfort Food Recipe.
Why This Easy Lemon Blueberry Cheesecake Dump Cake for Summer Is Pure Comfort
- Golden, buttery cake with a creamy cheesecake layer
- Fresh blueberries in every bite
- Easy to make and perfect for summer cookouts
- Better than takeout and a family favorite
What You'll Need for Easy Lemon Blueberry Cheesecake Dump Cake for Summer
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Yellow cake mix
- Eggs
- Milk
- Melted butter
- Cream cheese
- Sugar
- Lemon juice
- Lemon zest
- Blueberries
- Lemon juice
- Lemon zest
- Vanilla extract
- Cinnamon
- Optional: Whipped cream
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Yellow cake mix: Ensure it's a 15.25 oz box
- Cream cheese: Use full-fat for best results
🛒 Tools & Equipment I Recommend
- High-quality cake mix — Ensures a perfect texture every time → See on Amazon
- Good-quality lemon juice — Provides a fresh, tangy flavor → See on Amazon
How to Make Easy Lemon Blueberry Cheesecake Dump Cake for Summer
- Prepare the cake batter: Mix cake mix, eggs, milk, and melted butter until smooth.
- Prepare the cheesecake layer: Beat cream cheese, sugar, lemon juice, and lemon zest until creamy. Fold in blueberries.
- Assemble the dump cake: Pour half of the cake batter into a greased 9×13-inch pan. Spread the cheesecake mixture over the batter. Top with the remaining cake batter. Sprinkle with cinnamon.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until golden and set.
- Serve: Let cool, then serve with whipped cream and fresh mint leaves if desired.
Cook's Tips for Perfect Easy Lemon Blueberry Cheesecake Dump Cake for Summer
- : For a crisper top, bake for an extra 5 minutes or until golden brown.
- Common mistake and fix: If the cheesecake layer is lumpy, beat the cream cheese and sugar until smooth before adding the lemon juice and zest.
- : To prevent the cheesecake layer from sinking, ensure the cake batter is spread evenly and the cheesecake mixture is dolloped on top.
- : For a more intense lemon flavor, add an extra tablespoon of lemon zest.
Storing & Reheating Easy Lemon Blueberry Cheesecake Dump Cake for Summer
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the cake batter and cheesecake mixture up to a day ahead. Store separately in the fridge until ready to bake.
Freezing Easy Lemon Blueberry Cheesecake Dump Cake for Summer
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through. The texture may be slightly different.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute the blueberries with raspberries or strawberries for a different flavor twist.
- Make-ahead: This recipe can be made ahead and served at room temperature or chilled.
- Scaling: This recipe can be halved and baked in an 8×8-inch pan.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality baking pan — Ensures even baking and easy cleanup → Check price on Amazon
Easy Lemon Blueberry Cheesecake Dump Cake for Summer
Ingredients
Main Ingredients
- Yellow cake mix
- Eggs
- Milk
- Melted butter
- Cream cheese
- Sugar
- Lemon juice
- Lemon zest
- Blueberries
Seasonings
- Lemon juice
- Lemon zest
- Vanilla extract
- Cinnamon
Optional Toppings
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the cake batter: Mix cake mix, eggs, milk, and melted butter until smooth.
- Prepare the cheesecake layer: Beat cream cheese, sugar, lemon juice, and lemon zest until creamy. Fold in blueberries.
- Assemble the dump cake: Pour half of the cake batter into a greased 9×13-inch pan. Spread the cheesecake mixture over the batter. Top with the remaining cake batter. Sprinkle with cinnamon.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until golden and set.
- Serve: Let cool, then serve with whipped cream and fresh mint leaves if desired.
Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute the blueberries with raspberries or strawberries for a different flavor twist.
- Make-ahead: This recipe can be made ahead and served at room temperature or chilled.
- Scaling: This recipe can be halved and baked in an 8×8-inch pan.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through. The texture may be slightly different.
- Make ahead: Prepare the cake batter and cheesecake mixture up to a day ahead. Store separately in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 20g
- Carbs: 60g
- Fiber: 1g
- Sugar: 35g
- Sodium: 400mg
- Cholesterol: 90mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Lemon Blueberry Cheesecake Dump Cake for Summer FAQs
Yes, prepare the cake batter and cheesecake mixture up to a day ahead. Store separately in the fridge until ready to bake.
Ensure the cream cheese and sugar are well-beaten before adding the lemon juice and zest. Beat until smooth and creamy.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is best baked in the oven.
Raspberries or strawberries can be used as a substitute for a different flavor twist.
A Warm Final Note
I can’t wait for you to try Easy Lemon Blueberry Cheesecake Dump Cake for Summer and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
