Categories: Desserts
Ingredients
- 6 cups fresh or frozen blueberries
- 1 tsp ground cinnamon
- 3/4 cup butter, melted, divided
- 1 pkg. lemon cake mix
- Topping:
- 2- 6 oz. containers lemon yogurt
- 8 oz. frozen whipped topping, thawed
- 1/2 cup marshmallow crème
- 1/3 cup lemon curd
- Additional blueberries
Directions
-
Preheat oven to 350. Toss the blueberries with cinnamon; spread into a greased 13×9-in. baking dish. Drizzle with half of the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
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Bake until golden and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
-
Beat together yogurt, whipped topping, marshmallow crème and lemon curd. Serve dump cake with yogurt mixture and additional blueberries.