Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Ingredients
- 4 cups frozen blueberries (about 16 ounces)
- 1 box (15.25 ounces) lemon cake mix, dry and unprepared
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Lightly grease a 4- to 6-quart slow cooker with nonstick cooking spray or a little butter.
- Pour the frozen blueberries into the bottom of the slow cooker and spread them into an even layer. Do not thaw the blueberries first.
- Sprinkle the granulated sugar evenly over the blueberries.
- Sprinkle the dry lemon cake mix evenly over the blueberries and sugar. Do not stir.
- Drizzle the melted butter evenly over the cake mix, trying to cover as much of the dry mix as possible.
- Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours.
- The dessert is ready when the blueberry filling is bubbling around the edges and the cake topping looks set.
- Turn off the slow cooker and let the dump cake rest for 10–15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream, if desired.
Tips
- Keep the blueberries frozen when adding them to the slow cooker.
- Do not mix the layers together; keeping them separate creates the cobbler-like topping.
- For extra lemon flavor, add a little fresh lemon zest before serving.
- Cooking times can vary depending on your slow cooker, so check toward the earlier end of the cooking time.
Servings
6–8 servings