Toss frozen blueberries in the crock and 4 other ingredients to get a treat so delicious your church group will be begging for more!

This 5-ingredient slow cooker lemon blueberry cobbler is one of those dump-and-go desserts that feels almost too easy for how special it tastes. You literally toss frozen blueberries straight into the crock, sprinkle and drizzle on just four more pantry-friendly ingredients, and let the slow cooker do the work while you get on with your day. It has that church potluck, small-town comfort vibe—sweet, tangy, and just a little bit cozy—perfect for feeding a crowd or bringing along to a gathering where you know folks will be asking for the recipe.

Serve this lemon blueberry cobbler warm right out of the slow cooker, scooped into bowls. It’s wonderful topped with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of vanilla yogurt if you want something a touch lighter. A pot of coffee or a pitcher of iced tea on the side makes it feel like a proper get-together dessert. For brunch, pair it with scrambled eggs, sausage links, and a simple fruit salad so everyone can have a little sweet and a little savory on their plates.

Servings: 8

6 cups frozen blueberries (about 2 standard 16-ounce bags)

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter so the cobbler doesn’t stick.

Pour the frozen blueberries straight into the bottom of the slow cooker and spread them into an even layer. They should fully cover the bottom; no need to thaw them first.

Sprinkle the granulated sugar evenly over the frozen blueberries. This helps them get extra juicy and balances the tart lemon flavor.

In a medium bowl, whisk together the dry lemon cake mix and the lemon juice until the lemon juice is well distributed throughout the mix. It will still look mostly dry and crumbly—that’s what you want.

Sprinkle this lemon cake mixture evenly over the sugared blueberries, covering as much of the fruit as you can without stirring. Resist the urge to mix; leaving layers gives you a nice cobbler texture.

Slowly drizzle the melted butter all over the top of the dry cake mix, trying to moisten as much of the surface as possible. It’s okay if there are some dry patches; they’ll still bake up into a tasty, crumbly topping.

Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the blueberries are bubbling around the edges and the topping is set and lightly browned in spots.

Turn off the slow cooker and let the cobbler sit, covered, for about 15 minutes to thicken slightly. This rest time helps the juices settle so it’s easier to scoop.

Spoon the warm lemon blueberry cobbler into bowls and serve as-is, or top with vanilla ice cream or whipped cream. Keep the slow cooker on the “warm” setting during gatherings so everyone can help themselves.

If you’re taking this to a church group or potluck, transport it right in the slow cooker. Bring a ladle or large spoon and some disposable bowls, and be ready for folks to ask how you made something so good from just five ingredients.

For a slightly less sweet version, cut the granulated sugar down to 1/3 cup or skip it entirely if your crowd prefers more tart desserts—the blueberries and cake mix still provide plenty of sweetness. If you have picky eaters who aren’t big on lemon, swap the lemon cake mix for a yellow or vanilla cake mix and keep the lemon juice at just 1–2 teaspoons for a softer citrus flavor. You can also add 1 teaspoon of vanilla extract to the melted butter before drizzling for a bakery-style aroma. For a little texture, sprinkle 1/2 cup of chopped pecans or sliced almonds over the cake mix before adding the butter (this technically adds a sixth ingredient, so only do this if you don’t mind stretching the “5-ingredient” idea). To make it dairy-free, use a dairy-free margarine or plant-based butter in place of regular butter and double-check that your cake mix is dairy-free. If you’re cooking for a smaller family, halve the recipe and use a 3- to 4-quart slow cooker; start checking for doneness about 30 minutes earlier. Leftovers are lovely cold from the fridge or gently rewarmed in the microwave, and they’re especially fun served over vanilla yogurt for an easy next-day breakfast treat.