Dump cakes are popular because they’re incredibly easy: a few ingredients layered together, no mixing bowl required, and the slow cooker does the work. This lemon blueberry version is bright, sweet, and perfect with ice cream or whipped cream.
🛒 Ingredients
1 box (15.25 oz / 432 g) lemon cake mix (dry)
4 cups frozen wild blueberries
½ cup (1 stick / 115 g) butter, melted
1 tablespoon lemon juice (optional, for extra brightness)
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