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Blueberry Cream Dump Cake

By

Use up those summer blueberries with this super easy cake recipe!

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Rate this recipe 4.4/5 (14 Votes)
Blueberry Cream Dump Cake 1 Picture

Ingredients

  • 4 4 4 cups fresh or frozen blueberries
  • 1/4 1/4 1/4 cup brown sugar
  • 1 1 1 teaspoon cinnamon
  • 2 2 2 teaspoons vanilla
  • 1 1 oz.) box 1 (15.25 oz.) box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1 1 1 cup (2 sticks) butter, melted
  • 1/2 1/2 1/2 cup heavy cream
  • 1 1 oz.) container 1 (6 oz.) container Yoplait® Greek blueberry yogurt

Details

Servings 6
Cooking time 45mins
Adapted from tablespoon.com

Preparation

Step 1

1
Preheat the oven to 350º F. Grease a large (12-inch) cast iron skillet or a 9 x 13-inch baking dish with softened butter.

2
Add the blueberries to the prepared baking dish. Add the brown sugar, cinnamon and vanilla. Toss to combine. Then cover the blueberries with the cake mix.

3
Pour the melted butter over the cake mix, but do not stir.

4
Bake for 35-45 minutes, or until light brown.

5
Meanwhile, whip the cream with an electric mixer. Fold in the blueberry yogurt.

6
Serve the cake warm or cold, topped with a dollop of blueberry cream.

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