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Crock Pot Blueberry Lemon Dump Cake

A delightful and easy dessert combining blueberry filling and lemon cake, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Lemon Cake Mix
  • 2 cans Blueberry Pie Filling
  • 1 stick Butter (softened) Ensure butter is softened for easy mixing.
  • 1/2 cup Sugar

Method
 

Preparation
  1. Pour the blueberry pie filling into the bottom of your crock pot.
  2. In a separate bowl, mix the softened butter into the lemon cake mix using a pastry cutter until the mixture resembles small crumbs.
  3. Remove one cup of this cake mixture and set it aside for later.
  4. Squeeze the remaining cake mixture together with your hands to form larger crumbs.
  5. Sprinkle the crumbled cake mixture evenly over the blueberry filling.
  6. Mix 1/2 cup of sugar into the reserved cup of cake mixture and sprinkle it over the top of the cake mixture in the crock pot.
  7. Lay a double layer of paper towels over the top of the crock pot before sealing it with the lid.
  8. Cook on low for 2 hours.
  9. Serve warm with a scoop of vanilla ice cream.

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to three days or freeze smaller portions. Reheat gently in the microwave for 20-30 seconds.