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+ servings
Blueberry Lemon Dump Cake with a scoop of vanilla ice cream in a bowl.

Crock Pot Blueberry Lemon Cake

Arlene Mobley - Flour On My Face
Spring is the perfect time to make a Blueberry Lemon Cake. Blueberries and Lemons are two flavors taste taste amazing together. Crock Pot dessert recipes like this dump cake are so easy to make. Just dump and go to enjoy this Blueberry Lemon Cake in no time.
5 from 4 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories 287 kcal

Ingredients  

  • 1 box Lemon Cake Mix
  • 2 cans blueberry pie filling
  • 1 stick butter
  • ½ cup sugar
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Instructions 

  • Pour the pie filling into the bottom of a crock pot.
  • In a bowl with a pastry cutter cut the softened butter into the cake mix until small crumbs form.
  • Remove one cup of the cake mixture from the bowl and set aside for the topping.
  • With your hands dig into the bowl and squeeze the cake mix and butter together until large crumbs form.
  • Sprinkle the crumbled cake mixture over the pie filling.
  • Mix the ½ cup sugar into the reserved cup of cake mixture.
  • Sprinkle the sugar and cake mixture over the top of the cake mixture already in the crock pot.
  • Lay a double layer of paper towels over the top of the crock pot and place the lid over the paper towels.
  • Cook for 2 hours on low.
  • Serve warm with a scoop of vanilla ice cream.
  • Makes 8-10 servings

Notes

  • Try cherry or strawberry pie filling for a different flavor.

Nutrition

Serving: 1Serving | Calories: 287kcal | Carbohydrates: 66g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 31mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg
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