Dumping dry lemon cake mix over frozen wild blueberries, together with 2 other ingredients

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 the bag into the bottom of the slow cooker and spread them into an even layer. Do not thaw the berries first; they should be frozen when they go in.

Sprinkle the granulated sugar evenly over the frozen blueberries. This helps the berries get extra jammy and sweet as they cook.
Open the box of lemon cake mix and dump the dry mix evenly over the sugared blueberries, covering them as much as possible. Do not stir; you want distinct layers so the topping bakes up like a cobbler.
Slowly drizzle the melted butter all over the dry cake mix, trying to moisten as much of the surface as you can. It’s fine if a few dry spots remain; they’ll still bake up into a nice, slightly crunchy topping.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the blueberries are bubbling around the edges and the cake mix on top looks set and mostly cooked through. The center may be a little softer and more spoon-cake-like, which is perfect for this style of dessert.
Turn off the slow cooker and let the dump cake sit, covered, for about 10 to 15 minutes to thicken slightly. This rest time helps the hot fruit settle and makes it easier to scoop.

Spoon the warm lemon blueberry dump cake into bowls and serve as is, or top with vanilla ice cream, whipped cream, or yogurt. Store any leftovers, cooled to room temperature, in a covered container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the warm setting of the slow cooker.
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