berries. It’s also lovely with a drizzle of heavy cream or a spoonful of vanilla yogurt if you want something a little lighter.
For family nights, I set the slow cooker on the counter and let everyone scoop their own into bowls. A cup of coffee or hot tea for the adults and cold milk for the kids makes it feel like a simple little celebration, even on a busy weeknight.
Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake
Servings: 6-8
Ingredients
4 cups frozen wild blueberries (about 16 ounces)
1 box (15.25 ounces) lemon cake mix, dry and unprepared
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Pour the frozen wild blueberries straight from
