Lemon Blueberry Cream Cheese Swirl Dump Cake
This Lemon Blueberry Cream Cheese Swirl Dump Cake is an easy lemon blueberry dump cake recipe made with juicy blueberries, sweet blueberry jam, creamy cream cheese, lemon cake mix, butter, and fresh lemon zest. An easy blueberry dessert you can make in just a few simple steps.
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It’s a perfect dessert for spring and summer gatherings, family cookouts, potlucks, Easter, Mother’s Day, and baby showers. Since this is a one-dish dessert, it’s great for busy days, and makes a wonderful weekend treat when fresh blueberries are in season.
You can also love these Lemon Blueberry Bundt Cake and Pineapple Upside Down Cake with Blueberries.
How to Make Lemon Blueberry Cream Cheese Swirl Dump Cake
Ingredients you’ll need for this recipe
Ingredients you’ll need for Cream Cheese Swirl
Step-by-Step Guide
1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread blueberries evenly across the bottom of the dish. Spoon blueberry jam over the berries and spread into the pan.
3. 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.
4. Sprinkle lemon cake mix evenly over the top, covering the fruit and cream cheese layers as much as possible.
5. Drizzle melted butter evenly over the entire surface. Sprinkle lemon zest on top.
6. Bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
7. Remove from the oven and let cool for 10–15 minutes.
8. Serve warm with vanilla ice cream or whipped cream.
Serve & Enjoy!
Important Recipe Notes
- Use softened cream cheese so it blends smoothly and creates creamy swirls throughout the cake.
- Fresh or frozen blueberries both work well. If using frozen berries, add them straight from the freezer without thawing.
- Spread the blueberry jam evenly over the berries to help keep the filling moist and flavorful.
- Sprinkle the cake mix evenly over the fruit without stirring. Dump cakes bake best when the layers stay separate.
- Drizzle the melted butter over as much of the cake mix as possible to create a golden, buttery topping.
- If you notice a few dry spots after adding the butter, you can lightly drizzle a little extra melted butter over those areas before baking.
- Bake until the top is golden brown and the blueberry filling is bubbling around the edges.
- Let the cake cool for 10–15 minutes before serving so the filling has time to thicken.
- This is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds before enjoying.
Lemon Blueberry Dump Cake
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 tsp vanilla extract
- 1 tbsp lemon juice
Optional topping
- Vanilla ice cream or whipped cream
Instructions
- 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.
