Crockpot Blueberry Dump Cake with Lemon
This crockpot blueberry dump cake takes five minutes to put together and tastes like a warm lemon blueberry cobbler. Berries go in first, dry cake mix goes on top and melted butter does the rest.
10
servings10
minutes4
hoursBlueberries with sugar and lemon go in the slow cooker, then dry yellow cake mix and melted butter form a golden, crisp-edged topping as it cooks.
Ingredients
6 cups frozen blueberries
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 box (15.25 oz) lemon cake mix
1/2 cup unsalted butter, melted
1/4 cup unsalted butter, cut into thin slices
1/2 tsp ground cinnamon
Pinch of kosher salt
Vanilla ice cream, for serving
Directions
- Grease the slow cooker insert with butter or cooking spray.
- Add the frozen blueberries, sugar, cornstarch, lemon juice, half the lemon zest, vanilla and salt. Stir until the berries are coated.
- Spread the berries in an even layer.
- In a bowl, stir the dry cake mix with the cinnamon and the remaining lemon zest. Sprinkle it evenly over the berries without stirring.
- Drizzle the melted butter over the cake mix as evenly as you can, then lay the butter slices over any dry spots.
- Lay a clean kitchen towel or 2 paper towels across the top of the insert and cover with the lid. This catches steam so the topping is not soggy.
- Cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 to 5 hours, until the berries bubble at the edges and the topping is set and golden.
- Uncover and let the cake stand 15 minutes. Scoop into bowls with ice cream.
Notes
- Fresh blueberries work too, but cut the cornstarch to 1 tablespoon. White or yellow cake mix can replace lemon. Do not stir after adding the cake mix, or it turns gummy. Store leftovers covered in the fridge for up to 3 days. Reheat in the microwave for 30 seconds.
Why a dump cake works in the slow cooker
A dump cake bakes in layers without any mixing. The butter soaks into the dry cake mix as it heats, and the berries underneath bubble and steam the topping, which sets into a soft, buttery crust over a juicy filling.
The slow cooker keeps the fruit from scorching and gives you a gentle, even bake. It also saves your oven, which is useful when it is already full for a holiday meal or when the weather is too hot to turn it on.
There is no mixing bowl, no beating and no baking dish. A dump cake needs only a spoon and a measuring cup, which makes it a good first dessert for kids or for a busy night.
Ingredient notes for the berries and topping
Frozen blueberries: Use them straight from the freezer. They release juice slowly, which keeps the filling thick instead of watery.
Cornstarch: This thickens the berry juice into a syrup. Skip it and you will end up with a thin, soupy base.
Lemon cake mix: It pairs well with blueberries and adds a bright flavor. Yellow or white cake mix also works.
Butter: Use unsalted butter, melted and sliced. Both forms are needed to soak into the dry mix and avoid pale patches.
Lemon zest and juice: They keep the sweetness balanced. Zest the lemon before juicing it, since a squeezed lemon is hard to zest.
Salt: A pinch in the berries sharpens the flavor and keeps the sweet cake mix from tasting flat. It is small, but it makes a visible difference. Buy a little extra of this one, since it tends to disappear from the pot first.
Tips for a golden topping, not dry patches
Cover every dry spot: Dry cake mix that does not meet butter stays powdery. Check the surface and add butter slices wherever you see dry flour.
Do not stir the topping: Stirring mixes the cake mix into the berries and makes a gummy layer. Keep the layers apart.
Use the towel trick: The most common mistake is skipping the paper towel under the lid. Steam drips onto the cake and makes it wet, while the towel absorbs it.
Slice the cold butter thin: Thin slices cover more area than cubes and melt faster. Lay them over any dry patches in the cake mix.
Swaps and variations
For a cherry or peach version, use the same amount of fruit. A handful of chopped pecans scattered over the top adds crunch. For a dairy-free version, use melted vegan butter. A splash of orange juice in place of lemon makes it milder.
Do not use a cake mix that already has pudding in it without reducing the butter. The extra moisture and fat can make the topping heavy.
For a crisp edge, sprinkle a spoonful of coarse sugar over the cake mix before the butter goes on. It melts into a thin crust that crackles under a spoon.
What to serve with it
Serve it warm in bowls with vanilla ice cream or whipped cream. A sprinkle of lemon zest or a few fresh berries on top makes it look finished.
Storing and reheating
Cover leftovers and refrigerate for up to 3 days. The topping softens as it sits, but the flavor stays good.
Reheat single servings in the microwave for 30 to 45 seconds. A few minutes in a toaster oven restores a little crunch to the top. Freezing is not recommended.
For a party, make the cake in the morning and leave it on WARM for up to an hour. Serve with a cooler of ice cream so people can scoop their own.
Crockpot Blueberry Dump Cake with Lemon at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 10 servings
- Ingredients: 12, led by frozen blueberries, granulated sugar, cornstarch, fresh lemon juice
Tips for Crockpot Blueberry Dump Cake with Lemon
Fresh blueberries work too, but cut the cornstarch to 1 tablespoon. White or yellow cake mix can replace lemon. Do not stir after adding the cake mix, or it turns gummy. Store leftovers covered in the fridge for up to 3 days. Reheat in the microwave for 30 seconds.
Crockpot Blueberry Dump Cake with Lemon FAQ
How long does Crockpot Blueberry Dump Cake with Lemon take?
Crockpot Blueberry Dump Cake with Lemon takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Blueberry Dump Cake with Lemon serve?
This recipe makes 10 servings.
What do I need to make Crockpot Blueberry Dump Cake with Lemon?
12 ingredients, led by frozen blueberries, granulated sugar, cornstarch, fresh lemon juice. Amounts are in the recipe card above.
