On those sweet summer evenings, when the fireflies begin to dance and the smell of freshly cut hay fills the air, there’s nothing like a warm dessert to bring the family together. This Slow Cooker Blueberry Lemon Dump Cake is a nod to the simple yet delicious recipes that have been passed down through generations in our Midwestern homes. With the sweetness of blueberries and the tartness of lemons, it’s the perfect blend of flavors that will remind you of sunlit blueberry patches and grandma’s kitchen. This easy-to-make dessert is ideal for busy days or when you want to make something special without too much fuss.
This cake is perfection on a plate by itself, but if you want to make it truly irresistible, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a little extra flair, sprinkle some fresh blueberries on top or a zest of lemon. And of course, a hot cup of coffee or a cold glass of milk is the perfect companion to this delightful treat.
Slow Cooker Blueberry Lemon Dump Cake
Servings: 8
Ingredients
4 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 lemon, zested
1/2 teaspoon cinnamon (optional)
Directions:
