Dumping dry lemon cake mix over frozen wild blueberries in the slow cooker with just 2 more ingredients is my go-to dessert when I want something easy and cozy
This Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake is the ultimate easy dessert with a soft, fruity base and a buttery lemon topping. Frozen blueberries slowly release their juices as the cake cooks, creating a warm, jammy layer underneath while the cake mix and butter form a golden cobbler-like crust on top.
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen wild blueberries | 4 cups (16 oz) |
| Lemon cake mix (dry) | 1 box (15.25 oz) |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar | 1/2 cup |
Directions
Step 1: Prepare the Slow Cooker
Grease a 4- to 6-quart slow cooker. Spread the frozen blueberries evenly across the bottom.
Tip: Keep the berries frozen until ready to use. This helps them slowly release juice while cooking, creating the perfect texture.
Step 2: Add the Sugar
Sprinkle the granulated sugar evenly over the blueberries.
This helps the berries become sweet and syrupy as they cook.
Step 3: Add Cake Mix and Butter
Evenly sprinkle the dry lemon cake mix over the fruit. Drizzle the melted butter across the top as evenly as possible. Do not stir.
Tip: A few dry spots are completely fine—they become delicious crispy bits on top.
Step 4: Cook
Cover and cook:
- HIGH: 2 to 2 1/2 hours
or - LOW: 3 1/2 to 4 hours
The dump cake is ready when the edges are bubbling and the topping looks set instead of powdery.
Step 5: Let It Rest
Turn off the slow cooker and let the cake rest, covered, for 10–15 minutes before serving.
This allows the filling to thicken slightly and makes scooping easier.
Serving Ideas
Serve warm on its own or with:
- Vanilla ice cream
- Whipped cream
- A little lemon zest on top
