Slow Cooker Lemon Blueberry Dump Cake
This easy dessert is sweet, tangy, and incredibly simple — just dump everything into the slow cooker and let it do the work.
Ingredients
1 box lemon cake mix
4 cups frozen wild blueberries
1 can (about 595 g / 21 oz) lemon pie filling
1/2 cup (115 g) unsalted butter, melted
Instructions
Lightly grease the slow cooker insert.
Spread the frozen blueberries evenly across the bottom.
Spoon the lemon pie filling over the blueberries.
Sprinkle the dry lemon cake mix evenly on top — do not stir.
Drizzle the melted butter over the cake mix as evenly as possible.
Cover and cook:
High: 2–2½ hours
Low: 4 hours
The top should look set with slightly crisp edges.
Optional Add-Ins
1 tsp vanilla extract
Zest of 1 lemon
White chocolate chips
Chopped pecans or almonds
Serve With
Vanilla ice cream
Whipped cream
Greek yogurt for a lighter option
