Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
Pour the frozen wild blueberries into the bottom of the slow cooker.
Spread the blueberries into an even layer.
Sprinkle the granulated sugar evenly over the blueberries.
Sprinkle the dry lemon cake mix evenly over the sugared blueberries.
Do not stir.
Drizzle the melted butter evenly over the dry cake mix.
Cover and cook on HIGH for 2–2 1/2 hours or on LOW for 3 1/2–4 hours, until the blueberries are bubbling and the topping is set.
Turn off the slow cooker.
Let the dump cake rest, covered, for 10–15 minutes.
Spoon into bowls and serve warm.
WW Points Calculation
4 cups Wyman’s Wild Blueberries: 0.00 points
1 (15.25 oz) box Betty Crocker Super Moist Lemon Cake Mix: 72.00 points
1/2 cup Domino Granulated Sugar: 24.00 points
1/2 cup Land O Lakes Unsalted Butter: 40.00 points
Nonstick cooking spray: 0.00 points
Points Information
Total Points: 136.00
Servings: 10 servings, about 2/3 cup per serving
Points per serving: 13.60
Nutrition Information
Calories: 275
Fat: 10g
Protein: 2g
Carbohydrates: 47g
Sugar: 31g
Sodium: 260mg
I'm waiting for your comments! Enjoy!
