This slow cooker 4-ingredient lemon blueberry dump cake is my go-to dessert when I’m staring into the pantry at 4 p.m. with no plan. It’s one of those cozy, small-town, potluck-style recipes that probably started with a neighbor saying, “Just dump it all in and let it go.” You literally pour frozen wild blueberries into the slow cooker, dump a dry lemon cake mix over the top, add butter and a touch of sugar, and let the slow cooker do the work.

The result is a warm, jammy blueberry filling under a buttery, lemony, cobbler-like topping that tastes like you fussed way more than you did.

Serve this lemon blueberry dump cake warm, straight from the slow cooker, with a scoop of vanilla ice cream or a dollop of whipped cream to balance the bright lemon and berries. It’s also lovely with a drizzle of heavy cream or a spoonful of vanilla yogurt if you want something a little lighter.

For family nights, I set the slow cooker on the counter and let everyone scoop their own into bowls. A cup of coffee or hot tea for the adults and cold milk for the kids makes it feel like a simple little celebration, even on a busy weeknight.

Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake

Servings: 6-8

Ingredients

• 4 cups frozen wild blueberries, about 16 ounces
• 1 box, 15.25 ounces, lemon cake mix, dry and unprepared
• 1/2 cup granulated sugar
• 1/2 cup, or 1 stick, unsalted butter, melted

Directions

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Pour the frozen wild blueberries straight from the bag into the bottom of the slow cooker and spread them into an even layer. There is no need to thaw the berries first.

Sprinkle the granulated sugar evenly over the frozen blueberries. This helps the berries become sweet, juicy, and jammy as they cook.

Open the box of lemon cake mix and distribute the dry mix evenly over the sugared blueberries, covering them as much as possible. Do not stir. Keeping the layers separate helps create the cobbler-like topping.

Slowly drizzle the melted butter over the dry cake mix, trying to moisten as much of the surface as possible. A few dry spots are fine and can become lightly crisp as the dessert cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the blueberries are bubbling around the edges and the cake mix on top looks set and mostly cooked through. The center may remain slightly softer and more spoon-cake-like, which is normal for this style of dessert.

Turn off the slow cooker and let the dump cake sit, covered, for about 10 to 15 minutes. This short resting time allows the fruit filling to settle and thicken slightly, making the dessert easier to scoop.

The basic four-ingredient method is only the beginning—small changes to the fruit, sweetness, and lemon flavor can make this easy slow cooker dessert taste different every time.