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Lemon Blueberry Dump Cake

Lemon Blueberry Dump Cake

Lemon blueberry dump cake comes together like magic—no mixing needed. It's loaded with fresh berries and served with a sweet, creamy topping.

Calories
208
Carbohydrates
48g
Protein
19g
Potassium
449mg
Fiber
2g
Sugar
12g

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

Direction

  1. Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
  2. Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
  3. Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

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