Dumping dry lemon cake mix over frozen wild blueberries, together with 2 other ingredients, into slow cooker for a treat that’s my default when I do
This Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake is the perfect effortless dessert when you want something sweet, comforting, and easy to prepare. With just a few simple ingredients, the slow cooker transforms frozen blueberries, lemon cake mix, and buttery topping into a delicious treat with layers of flavor. The fruit becomes a rich, juicy filling while the top develops into a soft, golden cobbler-style cake that melts in your mouth.
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen wild blueberries | 4 cups (about 16 ounces) |
| Lemon cake mix, dry | 1 box (15.25 ounces) |
| Granulated sugar | 1/2 cup |
| Unsalted butter, melted | 1/2 cup (1 stick) |
Step-by-Step Directions:
Phase 1: Assemble the Dessert
- Prepare the Berry Base: 3 min.
Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or butter. Add the frozen blueberries directly into the bottom of the slow cooker and spread them evenly. Keep the berries frozen for the best texture.
- Add Sugar and Cake Mix: 2 min.
Sprinkle the sugar evenly over the blueberries. Pour the dry lemon cake mix over the top, creating a complete layer that covers the fruit. Do not mix the ingredients together.
- Finish with Butter: 2 min.
Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible. Small dry spots are fine and will create a lightly crisp topping during cooking.
Phase 2: Slow Cooking and Serving
- Cook Until Perfect: 2–4 hours.
Cover the slow cooker and cook on HIGH for 2 to 2½ hours or on LOW for 3½ to 4 hours. The dessert is ready when the blueberry mixture is bubbling around the edges and the lemon topping is cooked through.
- Allow It to Rest: 10–15 min.
Turn off the slow cooker and leave the lid in place. Let the cake rest for 10 to 15 minutes so the fruit filling can thicken and the flavors can settle.
- Serve Warm: 5 min.
Scoop the warm lemon blueberry cake into bowls and enjoy. Add a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt for an extra special finish.
Store any leftovers in a covered container in the refrigerator for up to 3 days.
