Lemon Blueberry Cheesecake Dump Cake is the perfect blend of tangy lemon, sweet blueberries, and creamy cheesecake—all baked in a single pan for ultimate ease. Imagine a buttery crumb base, a velvety cheesecake layer, and a glossy blueberry topping that bursts with summer flavor. This no‑fuss recipe takes under 40 minutes from start to finish, making it ideal for busy weeknights. Pair it with my Banana Bread Brownies for a double‑dessert treat that will wow any crowd.
Why You'll Love Lemon Blueberry Cheesecake Dump Cake – Easy Homemade Dessert in 40 Minutes
- One‑pan simplicity saves time and dishes.
- Fresh blueberries add natural sweetness and antioxidant benefits.
- Bright lemon zest cuts through the richness for a balanced flavor.
- Beginners can master it with minimal kitchen skills.
Ingredients
Main Ingredients
- 1 cup all‑purpose flour
- 1/2 cup granulated sugar (plus extra for topping)
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries (or frozen, thawed)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 2 tbsp lemon juice
- 1 tsp lemon zest
Seasonings & Flavor Boosters
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Toppings
- Powdered sugar for dusting
- Fresh mint leaves for color
Instructions
Step 1
Step 1 – Prepare the crust: In a large bowl, whisk together flour, 1/2 cup sugar, and melted butter until crumbly. Press the mixture evenly into the bottom of an 8‑inch square baking dish.
Step 2
Step 2 – Mix the cheesecake layer: In a separate bowl, beat softened cream cheese until smooth. Add sour cream, eggs, lemon juice, lemon zest, vanilla, and salt. Mix until just combined—do not over‑beat.
Step 3
Step 3 – Assemble the dump cake: Spoon the cheesecake batter over the crust, spreading gently. Sprinkle fresh blueberries over the top, then drizzle the remaining 1/2 cup sugar evenly.
Recipe Card
Discover the Lemon Blueberry Cheesecake Dump Cake: a quick, no‑fuss dessert with buttery crust, fluffy cheesecake layer and blueberries—ready in under an hour!