Description
A delightful dessert that merges the tanginess of lemon and the sweetness of blueberries with the creamy texture of cheesecake, ideal for summer picnics and gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup lemon juice
- 1/2 cup butter, melted
- 1/2 cup blueberries (fresh or frozen)
- 1 teaspoon lemon zest
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Blend the softened cream cheese, lemon juice, and lemon zest until smooth.
- Spread the blueberry pie filling evenly in the bottom of a greased 9×13 inch baking dish.
- Pour the cream cheese mixture over the blueberry layer, smoothing it out with a spatula.
- Sprinkle the yellow cake mix evenly over the cream cheese layer, ensuring full coverage.
- Drizzle the melted butter over the cake mix, allowing it to moisten the top.
- Scatter fresh or frozen blueberries on top.
- Bake for 45-50 minutes or until the top is golden brown and the cake is set.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
Notes
Best enjoyed warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg