This Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake delivers maximum dessert satisfaction with almost zero cleanup. By layering frozen wild blueberries beneath a bright lemon cake mix and rich melted butter, the slow cooker creates a magnificent two-textured treat. The bottom bubbles down into a jammy, sweet berry compote, while the top bakes up into a soft, buttery, cobbler-style spoon cake.
Ingredients
| Ingredient |
Quantity |
| Frozen wild blueberries |
4 / cups (about 16 / ounces) |
| Lemon cake mix (dry and unprepared) |
1 / box (15.25 / ounces) |
| Granulated sugar |
1/2 / cup |
| Unsalted butter (melted) |
1/2 / cup (1 / stick) |
Step-by-Step Directions:
Phase 1: Layering the Dump Cake
1.Base and Berry Layer: 3 min.
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to prevent sticking. Pour the 4 cups of frozen wild blueberries straight from the bag into the bottom of the pot, spreading them into an even layer. Do not thaw them!
2.Sugar and Cake Layer: 2 min.
Sprinkle the 1/2 cup of granulated sugar evenly across the frozen blueberries to help them release their juices and get extra jammy. Open your box of dry lemon cake mix and dump it evenly over the top, covering the berries completely. Do not stir.
3.Drizzle the Butter: 2 min.
Slowly drizzle the 1/2 cup of melted unsalted butter all over the dry cake mix surface. Try to moisten as much of the powder as you can. It is completely fine if a few small, dry patches remain—they will bake into a delicious, slightly crunchy crust.
Phase 2: Cooking and Serving
1.Slow Cook Until Set: 2 to 4 hours.
Secure the lid tightly on your slow cooker. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. You will know it is done when the blueberry layer is bubbling fiercely around the edges and the lemon cake topping looks set and mostly cooked through.
2.Rest and Thicken: 15 min.
Turn off the slow cooker completely. Let the dump cake sit undisturbed with the lid still on for 10 to 15 minutes. This brief cooling window helps the molten hot fruit juices settle and thicken up slightly for easier scooping.
3.Scoop and Garnish: 5 min.
Spoon the warm, gooey dessert into bowls. Serve as is, or top it with a generous scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt. Leftovers can be stored in a covered container in the fridge for up to 3 days!
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