This Lemon Blueberry Cream Cheese Dump Cake is the kind of dessert that feels effortless but tastes like you spent hours in the kitchen. Juicy blueberries and sweet blueberry jam create a rich, fruity base, while a smooth cream cheese swirl adds a creamy, slightly tangy contrast in every bite.
Finished with a buttery lemon cake topping and a hint of fresh citrus zest, this dessert bakes into a golden, bubbling treat that’s perfect for potlucks, family gatherings, or easy weekend baking. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert that everyone will come back for.
Why You’ll Love This Lemon Blueberry Dump Cake
- No mixing bowls for the batter – just layer and bake
- Perfect balance of sweet blueberries and tangy lemon
- Cream cheese swirl adds a rich, bakery-style finish
- Uses simple, budget-friendly ingredients
- Great for potlucks, BBQs, and last-minute desserts
Time
Prep Time: 10 minutes
Bake Time: 40–45 minutes
Total Time: ~55 minutes
Yield: 12–15 servings
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Hand mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 4 cups fresh or frozen blueberries
- 1 cup blueberry jam
- 1 box lemon cake mix (15.25 oz)
- 1 cup unsalted butter, melted
- Zest of 1 lemon
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Optional topping
- Vanilla ice cream or whipped cream
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread blueberries evenly across the bottom of the dish. Spoon blueberry jam over the
berries and spread into the pan.
In a small bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth.
Drop spoonfuls over the berry layer. Use a knife to swirl the mixture into the blueberries.
Sprinkle lemon cake mix evenly over the top, covering the fruit and cream cheese layers
as much as possible.
Drizzle melted butter evenly over the entire surface. Sprinkle lemon zest on top.
Bake for 40–45 minutes, or until the top is golden and the edges are bubbling. Remove from the oven and let cool for 10–15 minutes.
Serve warm with vanilla ice cream or whipped cream.
