Easy Blueberry Dump Cake
A delightful and simple dessert combining juicy blueberries with a buttery cake layer, made effortlessly in a crockpot.
Ingredients
For the Dump Cake
- 4 cups fresh or frozen blueberries If using frozen, do not thaw.
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup unsalted butter, melted (2 sticks) This will form a crust.
- 1 teaspoon ground cinnamon
- a pinch salt
Optional Toppings
- vanilla ice cream or whipped cream For serving.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Grease the crockpot bowl with butter or cooking spray.
- In a mixing bowl, toss the blueberries with sugar and lemon juice.
- Pour the blueberry mixture into the greased crockpot and spread evenly.
- Sprinkle the yellow cake mix evenly over the blueberries.
- Melt the unsalted butter and drizzle over the cake mix.
- Sprinkle ground cinnamon and salt over the top.
Cooking
- Cover the crockpot and set it on low, cooking for about 3 to 4 hours.
- For a crustier top, set it on high for the last hour.
- Check for doneness: The top should be golden brown, the blueberries bubbling, and the cake beneath set.
Serving
- Scoop out portions directly from the crockpot.
- Serve warm topped with vanilla ice cream or whipped cream.
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Notes
Fresh blueberries are preferred, but frozen are acceptable. Customize flavors with vanilla or almond extract.