Crockpot Lemon Blueberry Cream Cheese Dump Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cake warm, straight from the slow cooker. If you prefer a firmer cake, let it cool for 15–20 minutes before serving. The cake will continue to set as it cools, but it's meant to be enjoyed warm and gooey.

To make the glaze ahead of time, whisk together the confectioners' sugar and lemon juice and store it in an airtight container in the refrigerator for up to 3 days.

Stir well before using. If the glaze thickens, add a few drops of lemon juice or water to thin it out.

Variations

• Mixed Berry: Swap half the blueberries for raspberries or blackberries. The combination of berries adds extra tartness and a beautiful color contrast.
• Peach Cream Cheese: Use fresh sliced peaches instead of blueberries and yellow cake mix instead of lemon. Add a teaspoon of cinnamon to the cake mix for a warm, spiced flavor.
• Cherry Almond: Use fresh or frozen cherries (pitted) and almond extract in place of lemon zest. Use white cake mix and sprinkle sliced almonds over the top before cooking.
• Apple Cinnamon: Use chopped apples and cinnamon instead of blueberries and lemon. Use spice cake mix and add a tablespoon of brown sugar to the apples.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 5 days. The cake will firm up when chilled; reheat individual portions in the microwave.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

Reheat

Reheat in the microwave in 30-second intervals until warm, or in a 350°F (175°C) oven for 10–15 minutes.

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, scoop out a portion and microwave it for 30–60 seconds until warm.

The cake will become more pudding-like after refrigeration, but it's still delicious.

You can assemble the cake layers in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then cook on HIGH for 2.5 to 3 hours when ready. You may need to add 15–20 minutes to the cooking time if starting from cold.

Serving ideas

Serve the cake warm, spooned into bowls, with a generous drizzle of lemon glaze. The contrast of warm, gooey cake and cool, tangy glaze is irresistible.

For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream on top.

This cake is perfect for potlucks, family gatherings, or a cozy night in. It's a self-saucing dessert, so each serving includes plenty of berry syrup.

Garnish with a few fresh blueberries and a sprinkle of lemon zest for a beautiful presentation.

Frequently asked questions

Recipe card

Crockpot Lemon Blueberry Cream Cheese Dump Cake

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

• 4 cups fresh wild blueberries
• 1 tbsp lemon zest
• 8 oz cream cheese, cubed
• 1 box lemon cake mix
• 1/2 cup unsalted butter, sliced
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

1. Grease the inside of a 6-quart slow cooker with butter or nonstick spray. Add the fresh wild blueberries and lemon zest, tossing to coat the berries evenly. Spread them in an even layer across the bottom of the slow cooker.
2. Scatter the cubed cream cheese evenly over the blueberries. It does not need to be perfectly distributed; the cream cheese will melt and create pockets of richness throughout the cake.
3. Sprinkle the lemon cake mix evenly over the cream cheese and berries. Then layer the sliced butter on top, covering as much of the cake mix as possible. Do not stir.
4. Cover the slow cooker and cook on HIGH for 2.5 hours, or until the cake is golden around the edges and the berries are bubbling. The cake will look slightly jiggly in the center but will set as it cools slightly.
5. While the cake cooks, whisk together the confectioners' sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable. If it is too thick, add a little more lemon juice, a teaspoon at a time.
6. Spoon the warm cake into bowls, making sure to get some of the berry sauce from the bottom. Drizzle the lemon glaze generously over each serving. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

58 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.