Blueberry Cream Dump Cake


  • 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


1 _ Preheat the oven to 350ยบ 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.