Blueberry Cream Dump Cake

By peridot728

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

Ingredients

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

Preparation

Step 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.
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.
Pour the melted butter over the cake mix, but do not stir.
Bake for 35-45 minutes, or until light brown.
Meanwhile, whip the cream with an electric mixer. Fold in the blueberry yogurt.
Serve the cake warm or cold, topped with a dollop of blueberry cream.