Description
A quick and creamy dessert that combines cheesecake flavors with juicy blueberries, topped with a buttery cake crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- Zest and juice of 1 lemon (about 1–2 tbsp juice)
- 1 can (20 oz) lemon pie filling or substitute with 1 cup sugar + 2 tbsp lemon juice
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped almonds or pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Beat the softened cream cheese with the sugar until smooth. Add the egg and vanilla, then mix until glossy and lump-free.
- Spread the cheesecake mixture evenly across the bottom of the prepared dish.
- Spoon the lemon pie filling (or your lemon-sugar mix) over the cheesecake layer in dollops.
- Scatter the blueberries evenly over the lemon layer.
- Sprinkle the dry yellow cake mix evenly across the top.
- Drizzle melted butter slowly and evenly over the cake mix.
- Bake for 45–55 minutes, or until the top turns golden and bubbling.
- Let the cake cool for at least 15–20 minutes before serving.
Notes
For extra tang, add an extra tablespoon of lemon juice to the blueberry layer. This dessert stores well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg