Ingredients
6 cups fresh or frozen blueberries1 teaspoon ground cinnamon3/4 cup butter, melted1 package lemon cake mix (regular size)TOPPING:2 containers (6 ounces each) lemon yogurt1 container (8 ounces) frozen whipped topping, thawed1/2 cup marshmallow creme1/3 cup lemon curdAdditional blueberries, optional
Preparation
Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.
