This slow cooker 4-ingredient lemon blueberry dump cake is my go-to dessert when I’m staring into the pantry at 4 p.m. with no plan. It’s one of those cozy, small-town, potluck-style recipes that probably started with a neighbor saying, “Just dump it all in and let it go.” You literally pour frozen wild blueberries into the slow cooker, dump a dry lemon cake mix over the top, add butter and a touch of sugar, and let the slow cooker do the work.
The result is a warm, jammy blueberry filling under a buttery, lemony, cobbler-like topping that tastes like you fussed way more than you did.
Slow cooker lemon blueberry dump cake served warm in a small bowl
Slow cooker lemon blueberry dump cake served warm in a small bowl
Serve this lemon blueberry dump cake warm, straight from the slow cooker, with a scoop of vanilla ice cream or a dollop of whipped cream to balance the bright lemon and berries. It’s also lovely with a drizzle of heavy cream or a spoonful of vanilla yogurt if you want something a little lighter.
For family nights, I set the slow cooker on the counter and let everyone scoop their own into bowls. A cup of coffee or hot tea for the adults and cold milk for the kids makes it feel like a simple little celebration, even on a busy weeknight.
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Servings: 6-8
Ingredients
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
