Lemon Blueberry Cheesecake Dump Cake
A simple and comforting dessert that combines the tartness of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
For the batter
- 1/2 cup salted butter, softened to room temperature Provides richness and moisture
- 1 zest of 1 lemon Adds bright citrus flavor
- 1 1/4 cup granulated sugar, divided Sweetens and balances flavors
- 2 tablespoons fresh squeezed lemon juice Enhances flavor and moisture
- 2 large eggs Binds ingredients and adds structure
- 1 1/3 cup all-purpose flour Provides structure and texture
- 1 1/4 teaspoons baking powder Helps the cake rise
- 1/4 teaspoon salt Balances sweetness
- 1/2 cup full-fat sour cream Adds moisture and richness
- 2 cups fresh blueberries Provides flavor and moisture
Instructions
Preparation
- Preheat your oven to 350ºF. Prepare a 9-inch round cake pan by spraying it with cooking spray or lining it with parchment paper.
- In a mixing bowl, combine the sugar and lemon zest. Using an electric mixer, beat in the room-temperature butter until the mixture becomes pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Pour in the fresh lemon juice and continue to combine until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture and sour cream to the butter mixture, alternating between the two until everything is combined.
- Gently fold in the fresh blueberries using a spatula.
- Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the remaining sugar on top.
Baking
- Bake for 35 to 40 minutes, or until the top is browned and the center jiggles slightly.
- Once baked, allow the cake to cool completely in the pan before serving.
Notes
For best results, use room temperature butter and avoid overmixing the batter. Experiment with different berries for a twist on the classic flavor.