An effortlessly delicious 5-ingredient dessert combining sweet blueberries, zesty lemon cake mix, and creamy dollops of cream cheese.
Prep Time: 10 mins | Cook Time: 45 mins | Servings: 8 | Difficulty: Easy
Ingredients
- 2 cans (21 oz each) blueberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1 box lemon cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/4 cup powdered sugar for dusting
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread blueberry pie filling evenly along the bottom of the dish.
- Drop small spoonfuls of softened cream cheese over the blueberry layer.
- Sprinkle dry lemon cake mix evenly over top of cream cheese and blueberries.
- Pour melted butter evenly over dry cake mix, covering as much dry spots as possible.
- Bake for 40-45 minutes until golden brown and bubbly around edges.
- Cool slightly, dust with powdered sugar, and serve warm with vanilla ice cream.
Chef’s Tips & Variations
Do not mix the layers—letting them sit stacked creates the iconic dump cake texture!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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