4-Ingredient Slow Cooker Lemon Blueberry Spoon Cake
This 4-Ingredient Slow Cooker Lemon Blueberry Spoon Cake is the kind of easy dessert that brings a little sunshine to even the coldest winter night. Made with simple pantry staples and frozen blueberries, this easy slow cooker dessert transforms into a warm, cozy spoon cake with bright lemon flavor, juicy berries, and a soft, self-saucing texture that feels far more indulgent than the effort required.
Spoon cakes are a comforting cross between a pudding cake and a cobbler light and cakey on top with a luscious, fruity layer underneath. Thanks to the slow cooker, this lemon blueberry dessert cooks gently and evenly, making it nearly foolproof. It’s the perfect dump-and-go dessert, ideal for busy weeknights, casual gatherings, or when you want a homemade sweet without turning on the oven.
Why You’ll Love This Slow Cooker Lemon Blueberry Dessert:
Only 4 ingredients no mixing bowls full of extras
Easy slow cooker recipe with minimal prep
Bright lemon flavor balanced with sweet, juicy blueberries
Perfect make-ahead dessert for family dinners or guests
Comforting, cozy texture like a pudding cake or cobbler
Great for winter desserts, brunch, or potlucks
Ingredients:
1 (15.25-ounce) box lemon cake mix
1 ¼ cups milk (whole or 2% recommended)
⅓ cup unsalted butter, melted and slightly cooled
2 cups frozen blueberries (do not thaw)
Directions:
Lightly grease a 4- to 6-quart slow cooker with butter or nonstick spray to prevent sticking.
In a medium bowl, whisk together the lemon cake mix and milk until smooth and free of dry pockets.
Whisk in the melted butter just until combined. Do not overmix.
Spread the frozen blueberries evenly over the bottom of the slow cooker.
Pour the lemon batter gently over the blueberries. Do not stir this creates the signature saucy fruit layer underneath.
Cover and cook on HIGH for 2 to 2½ hours or LOW for 3½ to 4 hours, until the top is set and lightly springy in the center.
Turn off the slow cooker and let the cake rest, covered, for 10 minutes before serving.
Spoon warm portions straight from the slow cooker, making sure to scoop down to capture both the fluffy lemon cake and the juicy blueberry sauce.
Serving Ideas:
Top with vanilla ice cream, whipped cream, or Greek yogurt
Serve alongside fresh fruit for a lighter dessert
Perfect for brunch, paired with coffee or tea
Lovely with a light citrus mocktail or sparkling drink
Variations & Tips:
Add fresh lemon zest for extra citrus flavor
Swap part of the milk for Greek yogurt or buttermilk for a richer crumb
Use mixed berries, raspberries, or blackberries for a twist
Sprinkle sliced almonds or coconut on top for texture
Use dairy-free milk and plant-based butter if needed
