Lemon Berry Dump Cake #NationalBlueberryMonth

If I had to choose just one berry to eat for the rest of my life, it would be blueberries.   They can be used in such a variety of ways, from pancakes to BBQ sauce.   We celebrate #NationalBlueberryMonth by eating them as many different ways as we can!   along with stocking the freezer for all the other months of the year.  

My cake mix collection is getting a bit large again, so I went searching for recipes and found dump cakes.    We like cake quite a lot, so I was surprised to see a category we haven't tried.    When the weather turned rainy and cool for a few days, I took advantage and printed this recipe to try.

Of course, rainy and cooler weather in July also means everyone is inside and underfoot.   The cake went together almost as written, except I used 1 cup of butter instead of 3/4 cup.   It turned out fine.   I was distracted when putting the topping together, and I had to have measured something wrong.   It was delicious, but more the consistency of a glaze.    None of us minded.  Not only was it great on the cake, but it was also awesome drizzled on pancakes.   Thank you so much to Nancy H for sharing her recipe!  

Check out even more amazing recipes using blueberries using the links at the bottom of the post, you won't be disappointed.  Thank you so much to Wendy at A Day in the Life on the Farm for hosting the #NationalBlueberryMonth event!





print recipe

Lemon Berry Dump Cake
Ingredients
  • 6 cups fresh or frozen blueberries
  • 1 teaspoon cinnamon
  • 3/4 cup butter - I used 1 cup
  • 1 package lemon cake mix (regular size)- I used 18.25 Duncan Hines
  • Topping
  • 12oz lemon yogurt
  • 8 oz frozen whipped topping, thawed
  • 1/2 cup marshmallow creme
  • 1/3 cup lemon curd
  • additional blueberries
Instructions
Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half of 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.
Yield: 15 servings (3 cups lemon topping).
Originally published as Lemon Berry Dump Cake in Simple & Delicious February/March 2017





Comments

  1. Perfect recipe Jolene, easy peasy and delicious.

    ReplyDelete
  2. So easy. So tasty looking. Thanks for sharing.

    ReplyDelete
    Replies
    1. That lemon topping really gives it that little extra "wow!" :)

      Delete
  3. Lemon & blueberries are so wonderful together - great choice!

    ReplyDelete
  4. This looks easy and delicious- love lemon & blueberry!

    ReplyDelete

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