Blueberry Cream Dump Cake
By Sharon T
Use up those summer blueberries with this super easy cake recipe!
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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