A game-changer for those who love easy and delicious desserts. This recipe is perfect for spring and summer, as it incorporates the sweetness of blueberries and the brightness of lemon.
Ingredients
Scale:
1 can of lemon-flavored cake mix (15.25 oz)
1 can of blueberry pie filling (21 oz)
1/2 cup of unsalted butter, melted
1 teaspoon of lemon zest
Instructions
Start by spraying the slow cooker with cooking spray to prevent the cake from sticking.
Dump the can of blueberry pie filling into the slow cooker.
Sprinkle the lemon-flavored cake mix evenly over the blueberry pie filling.
Drizzle the melted butter over the cake mix, making sure to cover the entire surface.
Sprinkle the lemon zest over the top of the cake.
Cook the cake on low for 2-3 hours or on high for 1-2 hours.
Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Remove the cake from the slow cooker and let it cool for a few minutes before serving.
