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Ruth’s Lemon Blueberry Dump Cake

Whenever we put a call out for recipes, we always get a bunch of great ones from East Haven. And here’s one more, a Lemon Blueberry Dump Cake, from East Haven’s Ruth Cross-Reynolds. She made it recently for a friend, and thought we might like it too. “I found it in a magazine a few years back, and have been making it ever since,” she says. This time of year, Ruth uses fresh berries, but if you get a hankering for it in the dead of winter, she says frozen will do just fine. Do you have a recipe that makes good use of seasonal fruit or vegetables? Send it along to me at p.mcnerney@shorepublishing.com and we’ll share it with our readers!—Pem McNerney

Ruth’s Lemon Blueberry Dump Cake

Prep time 10 minutes, bake 45 minutes, makes 15-20 servings

Cake

6 cups fresh or frozen blueberries

1 tsp ground cinnamon

1 cup melted butter divided (unsalted)

1 pkg. lemon cake mix (regular size box)

Topping

3 containers (6 oz. each) lemon yogurt

1 container (8 oz.) frozen whipped topping thawed

1/3 cup lemon curd

additional blueberries optional

Preheat oven 350. Toss the blueberries with cinnamon; spread into a greased 13 X 9 baking dish. Drizzle with half of the melted butter. Sprinkle with cake mix; drizzle with remaining butter. Bake til golden and fruit is bubbly, 45 to 55 minutes. Cool.

Beat together yogurt, whipped topping, and lemon curd. Spread on cake after it has cooled, add more blueberries if desired.

Delicious!