6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
2 containers (6 ounces each) lemon yogurt
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional
1. 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.
2. Bake until golden brown and fruit is bubbly, 45 to 55 minutes. Cool on a wire rack.
3. Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
YIELD: 15 servings (3 cups lemon topping).
1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.