Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 can (411g) lemon pie filling
  • 2 cups fresh blueberries
  • 1 tbsp fresh lemon juice
  • 1 box (432g) yellow cake mix
  • 3/4 cup unsalted butter, melted

Instructions:

  1. Prep the base. In your 9x13 inch baking dish, beat the softened cream cheese, sugar, and vanilla extract until the mixture is velvety and free of lumps. Note: Room temp cheese is non negotiable here.
  2. Spread the foundation. Use your spatula to spread the cream cheese mixture evenly across the bottom of the pan.
  3. Add the lemon. Pour the lemon pie filling directly over the cream cheese layer, smoothing it all the way to the edges.
  4. Scatter the berries. Evenly distribute the fresh blueberries across the lemon layer.
  5. Add the zing. Drizzle the fresh lemon juice over the blueberries.
  6. The dump. Sprinkle the dry yellow cake mix evenly over the fruit layer, ensuring no large bald spots remain.
  7. The butter drizzle. Drizzle the melted butter over the entire surface of the cake mix. Note: Try to cover as much of the dry powder as possible.
  8. Bake it. Place in the oven at 350°F (175°C) for 40-45 minutes. Bake until the top is mahogany colored and the fruit edges are bubbling.