Description
A deliciously easy dessert that combines bright lemon flavors, creamy cheesecake filling, and juicy blueberries, all baked into a single, satisfying cake.
Ingredients
For the Cake
- 1 box yellow cake mix (Use a standard box size.)
- 1/2 cup unsalted butter, melted (Ensure butter is melted but not boiling.)
- 1 can (21 oz) lemon blueberry pie filling (This serves as the base layer.)
- 1 package (8 oz) cream cheese, softened (Let sit at room temperature for easy spreading.)
- 1 cup powdered sugar (To sweeten the cream cheese layer.)
- 1 tablespoon lemon juice (Freshly squeezed for best results.)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (Can use frozen if fresh are not available.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a baking dish, spread the lemon blueberry pie filling evenly.
- In a bowl, mix the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Spread this mixture over the pie filling.
- Sprinkle the yellow cake mix evenly on top.
- Drizzle the melted butter over the cake mix.
- Scatter fresh blueberries on top.
Baking
- Bake for 35-40 minutes or until the top is golden and bubbly.
- Allow to cool slightly before serving.
Notes
Serve warm or at room temperature. Adding a scoop of vanilla ice cream or whipped cream enhances the dessert. Leftover can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Sweet
- Cuisine: American, Bakery