Slow Cooker Blueberry Lemon Dump Cake

Dump cakes are easy to make and taste delicious. Try this Slow Cooker Blueberry Lemon Dump Cake recipe!

Slow Cooker Lemon Blueberry Dump Cake: An Easy Southern Dessert for Any Day of the Week

If you’re looking for a quick and easy slow cooker dessert that feels homemade without the fuss, this slow cooker lemon blueberry dump cake is exactly what you need.

With just a handful of pantry staples and no mixing bowls required, this dessert practically makes itself—and fills the house with the sweet smell of blueberries and warm cake.

You may also like:

• Peach Cobbler Dump Cake
• Cherry Pineapple Dump Cake
• Slow Cooker Cinnamon Pecan Dump Cake
• Lemon Drizzle Loaf Cake
• Instant Pot Apple and Blueberry Crisp

Who Is This Recipe For?

This recipe is perfect for busy folks who still want to serve up something sweet without spending hours in the kitchen.

Whether you’re a parent juggling dinner and homework time, or just someone who loves a simple crockpot dessert that doesn’t need a lot of prep, this one’s for you.

It’s also a great option for beginner bakers or anyone wanting a no-fail dessert that always comes out tasting great.

What Makes It So Good?

The combo of tart lemon cake mix and sweet blueberry pie filling hits just the right balance of bright and rich flavors.

You get a warm, cobbler-style dessert that’s gooey on the bottom and golden on top, all made in your slow cooker.

And the best part? There’s no need to dirty extra dishes or preheat an oven.

This easy lemon blueberry crockpot dump cake is low effort, high reward.

When to Make Lemon Blueberry Dump Cake

This dessert is one of those versatile recipes that works for just about any occasion.

Hosting a Sunday supper? It’s a crowd-pleasing ending to a hearty Southern meal.

Need a simple treat for a church potluck, family gathering, or holiday dinner? It travels well and stays warm in the slow cooker.

It’s also a solid choice when you just want something sweet on a weeknight but don’t feel like turning on the oven.

It’s especially great during spring and summer when blueberries are in season and lemon flavors feel fresh and fitting.

But since it uses pie filling and boxed cake mix, you can make it year-round.

Where to Serve This Dump Cake

You can serve this dessert recipe anywhere.

Serve it right from the slow cooker if you’re at home—scoop it warm into bowls and top with vanilla ice cream, whipped cream, or even a spoonful of lemon curd if you want to go the extra mile.

For potlucks or gatherings, take the whole slow cooker and set it to “keep warm” so folks can serve themselves. It’s casual, comforting, and always gets eaten down to the last bite.

You could even turn it into a semi-fancy dessert by layering it in mason jars for individual servings at picnics or outdoor parties.

Why You’ll Want to Make This Again and Again

This easy blueberry lemon dump cake in a slow cooker checks every box: fast, budget-friendly, made with ingredients you probably already have on hand, and tastes like you spent way more time than you did.

It’s the kind of recipe you keep in your back pocket for when you need something reliable and tasty.

It’s also a great one to hand off to the kids or teens if they want to help with dessert—just show them how to layer everything, and let the slow cooker handle the rest.

How to Serve and Store Leftovers

If you have any leftovers (not likely), scoop them into a sealed container and refrigerate. Reheat in the microwave in short bursts until warm. It’s just as good the next day and makes a sweet breakfast treat, too.

This dessert also freezes well. Portion it out into freezer-safe containers and pop it in the freezer for up to 2 months. Just thaw and reheat when the craving hits.

Whether you’re making it for company or just want something sweet to cap off a long day, this lemon blueberry dump cake in the crockpot delivers all the comfort and flavor with hardly any work.

If you’ve never made a slow cooker dessert before, this is a great place to start.

Let me know in the comments how it turned out for you—or what you like to serve with it!

Slow Cooker Blueberry Lemon Dump Cake

Ingredients:

• Lemon Cake Mix box
• 2 – 21oz cans blueberry pie filling
• 1 stick butter
• Non-stick cooking spray

Directions:

Spray the slow cooker with non-stick cooking spray.

Open the cans of blueberry pie filling and dump them into the crock.

Pour the cake mix over the pie filling, in an even layer.

Cut the butter into 10 slices, and place them spaced out on top of the cake mix.

Cook on high for 3 hours, or low for 5-6 hours.

1. Can I use fresh or frozen blueberries instead of pie filling?
It’s best to use blueberry pie filling in this recipe because it adds sweetness and thickness. If you use fresh or frozen blueberries, you’ll need to add sugar and a thickener like cornstarch. Otherwise, the bottom of the cake may turn out runny.

2. Can I make this with a different flavor of cake mix?
Yes! Lemon cake mix adds a nice tart flavor that pairs well with blueberries, but you can also use yellow cake mix, white cake mix, or even vanilla for a slightly different twist.

3. Can I double the recipe?
You can double it if you’re using a large slow cooker (at least 6 to 7 quarts). Keep an eye on the cooking time—it may need a little longer to cook through, especially in the center.

4. Do I stir the ingredients together in the slow cooker?
Nope! Just layer the blueberry pie filling first, then sprinkle the cake mix on top, and add the butter slices. Do not mix it. That’s the beauty of a dump cake—it does all the work while it cooks.

5. Can I cook it on low instead of high?
Yes, cook on low for 5 to 6 hours if you want to prep it earlier in the day. If you’re short on time, cook on high for 3 hours.

6. How do I know when it’s done?
The top should look set and slightly golden, and the edges may pull away from the sides of the slow cooker. The bottom will be soft and gooey, like a cobbler, which is what you want.

7. What can I serve with this dump cake?
Vanilla ice cream, whipped cream, or even a drizzle of sweetened condensed milk are all great toppings. You can also serve it with lemon zest or a dollop of Greek yogurt for a tangy touch.

8. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving. It can also be frozen in individual portions for up to 2 months.

9. Can I make this recipe ahead of time?
You can prep the ingredients ahead (pour the pie filling and top with cake mix and butter), then store the crock (covered) in the fridge until you’re ready to cook. Let it sit at room temp for about 30 minutes before turning on the slow cooker.

10. Does this work in an oven instead of a slow cooker?
Yes, if you prefer, you can bake it in a 9×13 baking dish at 350°F for about 45-50 minutes, or until the top is golden and the filling is bubbly.