Don’t worry about the presentation and just “dump it all in” with a blueberry lemon dump cake! This dessert is perfect for baking with kids, whether you’re snowed in or enjoying a beautiful summer day.

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 15


  • 6 cups fresh or frozen blueberries
  • 1 tsp. ground cinnamon
  • ¾ cup butter, melted
  • 1 package lemon cake mix
  • 12 oz. lemon yogurt
  • 8 oz. frozen whipped topping, thawed
  • ½ cup marshmallow creme
  • ⅓ cup lemon curd


  • 1

    Preheat the oven to 350°F.
  • 2

    Toss blueberries with cinnamon then spread into a greased 13x9 baking dish. Drizzle half of the melted butter onto the blueberries. Sprinkle with cake mix and drizzle on the remaining butter, then place into the oven.
  • 3

    Bake for 45 to 55 minutes or until the cake is golden brown and the fruit is bubbly. Let cool.
  • 4

    While the cake is cooling, beat together the yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and additional blueberries.

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