Lemon Blueberry Dump Cake Slow Cooker

This easy slow cooker lemon blueberry dump cake with just 4 things is my favorite sweet treat when it’s 4 p.m. and I have no dessert idea. It’s like those warm, homey recipes from a small town potluck, where a friend says, “Just throw it all in and wait.” You dump frozen blueberries in the cooker, add dry lemon cake mix on top, some butter and sugar, and let it cook easy.

A yummy, warm blueberry dessert with lemon flavor! Juicy berries bubble under a soft, buttery cake top. Ready in hours with no mixing. Perfect for busy nights. Tastes like summer in a bowl. Serve hot with ice cream for fun. Makes 6-8 bowls. Super simple family treat! (50 words)

Serve it hot right from the cooker in bowls. Add vanilla ice cream or whipped cream to go with the zingy lemon and berries. It’s nice with cream poured on or yogurt for something light.

On family nights, put the cooker on the table so everyone grabs their own. Grown-ups sip coffee or tea, kids drink cold milk. It feels like a happy party on a quick weeknight.

Lemon Blueberry Dump Cake Slow Cooker

Servings: 6-8

Ingredients

• 4 cups frozen wild blueberries (about 16 ounces)

• 1 box (15.25 ounces) lemon cake mix, dry (do not make it first)

• 1/2 cup white sugar

• 1/2 cup (1 stick) butter without salt, melted

Lemon Blueberry Dump Cake: Directions

1. Spray a 4- to 6-quart slow cooker lightly with cooking spray or rub with a bit of butter. This stops sticking and makes cleaning simple.

2. Dump the frozen wild blueberries from the bag right into the bottom. Spread them flat. Keep them frozen—do not thaw.

3. Shake the white sugar evenly over the berries. It makes them juicy and sweet while cooking.

4. Open the lemon cake mix box. Pour the dry mix all over the sugared berries. Cover them well. Do not mix—the layers make a cobbler top.

5. Slowly pour the melted butter on top of the dry ingredients. Wet as much as you can. Dry spots are okay; they get crunchy.

6. Put the lid on. Cook on HIGH for 2 to 2 1/2 hours, or LOW for 3 1/2 to 4 hours. Berries bubble at edges, and top looks done. Middle can be soft like spoon cake—that’s good.

7. Turn off the cooker. Leave lid on for 10 to 15 minutes. It gets thicker and easier to scoop.

8. Scoop warm cake into bowls. Eat plain or with ice cream, whipped cream, or yogurt. Save leftovers in a covered dish in the fridge up to 3 days. Warm up in microwave or slow cooker on warm.