Description
A delightful dessert combining the tartness of blueberries with the refreshing zing of lemon, layered with a creamy cheesecake and crumbly cake topping.
Ingredients
- 1 box yellow cake mix
- 1 can (21 oz) blueberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish thoroughly.
- Mix the softened cream cheese with lemon zest, lemon juice, and vanilla extract until smooth.
- Spread the blueberry pie filling evenly at the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the blueberry filling, covering it evenly.
- Combine the yellow cake mix with melted butter until crumbly.
- Sprinkle the crumbly mixture over the cream cheese layer.
- Top with fresh blueberries.
- Bake for 40-45 minutes until the top is golden brown.
- Cool slightly before serving.
Notes
For extra lemon flavor, double the lemon zest or add a touch of lemon extract.