Lemon Berry Dump Cake

• 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 350u0b0. 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.
2. Bake until golden brown and fruit is bubbly, 45-55 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.

blueberries, ground cinnamon, butter, lemon cake, containers, frozen whipped topping, marshmallow creme, lemon curd, blueberries

Taken from www.tasteofhome.com/recipes/lemon-berry-dump-cake/ (may not work)