Blueberry Cream Dump Cake

Name: Blueberry Cream Dump Cake
Prep time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 4 cups fresh or frozen blueberries; 1/4 cup brown sugar; 1 teaspoon cinnamon; 2 teaspoons vanilla; 1 box Betty Crocker™ Super Moist™ golden cake mix; 1 cup butter, melted; 1/2 cup heavy cream; ¾ cup greek blueberry yogurt

Save Recipe

Prep 5 min
Total 45 min
Servings 6

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

This easy blueberry dump cake is perfect for summer picnics and gatherings. Recipe by Half Baked Harvest.

May 25, 2018

Ingredients

4 cups fresh or frozen blueberries
1/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons vanilla
1 box Betty Crocker™ Super Moist™ golden cake mix
1 cup butter, melted
1/2 cup heavy cream
¾ cup greek blueberry yogurt

Steps

1

Preheat the oven to 350º F. Grease a large (12-inch) cast iron skillet or a 9x13-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.
2

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

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

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.