👩🍳 Instructions
Prepare the slow cooker
Lightly grease the inside with butter or cooking spray.
Add the blueberries
Spread the frozen blueberries evenly across the bottom.
Add cake mix
Sprinkle the dry lemon cake mix evenly over the blueberries.
Do not stir.
Add butter
Drizzle melted butter evenly over the cake mix.
Add lemon juice if using.
Cook
Cover and cook on:
High: 2–3 hours
Low: 4–5 hours
The top should look set and slightly golden, while the fruit becomes warm and syrupy.
Serve
Spoon into bowls and serve warm.
🍦 Serving Ideas
Try it with:
Vanilla ice cream
Whipped cream
Greek yogurt
Fresh blueberries
A dusting of powdered sugar
💡 Tips
Keep the lid closed while cooking—slow cookers lose a lot of heat when opened.
Frozen blueberries work well because they release juices as they cook.
For a crunchier topping, transfer a portion to a baking dish and briefly broil (optional).
✨ Bottom Line
This lemon blueberry dump cake is the ultimate “set it and forget it” dessert: sweet blueberries, bright lemon flavor, and a buttery cake topping with almost no effort. 🍋🫐🍰
.jpg)
