Name: Lemon Blueberry Dump Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 6 cups fresh or frozen blueberries -; 1 teaspoon ground cinnamon -; 3/4 cup butter, melted -; 1 package lemon cake mix (regular size) -; Topping: -; 2 containers (6 ounces each) lemon yogurt -; 1 container (8 ounces) frozen whipped topping, thawed -; 1/2 cup marshmallow creme -; 1/3 cup lemon curd -; Additional blueberries, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Blueberry Dump Cake

1. 6 cups fresh or frozen blueberries -

2. 1 teaspoon ground cinnamon -

3. 3/4 cup butter, melted -

4. 1 package lemon cake mix (regular size) -

5. Topping: -

6. 2 containers (6 ounces each) lemon yogurt -

7. 1 container (8 ounces) frozen whipped topping, thawed -

8. 1/2 cup marshmallow creme -

9. 1/3 cup lemon curd -

10. Additional blueberries, optional -

How to cook deliciously - Lemon Blueberry Dump Cake

1. Stage

Preheat the oven to 350°F and grease a 13x9-inch baking dish. Toss the blueberries and cinnamon together in a large bowl, and then dump the blueberries into the baking dish. Drizzle half the melted butter over the top of the blueberries. Next, sprinkle the lemon cake mix over the blueberries. Finally, drizzle the remaining melted butter over the cake mix layer. Editor's Tip: Remember, don't mix the ingredients!

2. Stage

Slide the pan into the oven and bake the dump cake for 45 to 55 minutes, until the fruit is bubbling and the top has baked to a golden brown. Move the pan to a wire rack and let it cool completely.

3. Stage

Use a stand or hand mixer to beat together the lemon yogurt, thawed whipped topping, marshmallow creme and lemon curd in a large bowl. Scoop portions of the dump cake onto plates; serve the cake with the topping and fresh blueberries. Editor's Tip: You can also spread the topping and fresh blueberries over the cake while it's still in the pan. This is best for occasions when the entire cake will be eaten in one sitting.