A little sunshine in winter: Toss these 4 ingredients together and let them turn into a cozy, bright dessert night.

This 4-Ingredient Slow Cooker Lemon Blueberry Spoon Cake is one of those back-pocket desserts that feels far more special than the effort it requires. Spoon cakes fall somewhere between a pudding cake and a cobbler: tender and cakey on top, soft and saucy underneath, and meant to be served warm straight from the pot with a spoon. While spoon cakes have roots in classic American “dump” and pudding cakes—where simple pantry ingredients are layered and baked into something magically self-saucing—this version leans into bright, Midwestern-friendly flavors: sunny lemon and juicy blueberries. Using frozen blueberries makes this dessert a year-round option, perfect for when fresh fruit is out of season but you still want something that tastes like summer. It’s an easy, low-stress finish to a weeknight dinner or a casual get-together, and the slow cooker does all the work while you focus on the rest of the meal.

Serve this lemon blueberry spoon cake warm, straight from the slow cooker, with a generous spoonful of softly whipped cream or a scoop of vanilla ice cream—the creaminess balances the bright lemon and the tang of the berries. If you’d like to build it into a more complete dessert course, pair it with a simple fruit plate (think sliced oranges or grapes) to add freshness and texture. For brunch, this works beautifully alongside a savory egg dish, like a frittata or a crustless quiche, plus a pot of coffee or a pot of tea; the gentle sweetness of the cake makes it feel like a treat without veering into heavy dessert territory. If you’re entertaining, a crisp glass of sparkling wine or a light, citrusy mocktail complements the lemon notes and keeps the whole experience feeling bright and celebratory.

1 (15.25-ounce) box lemon cake mix
1 1/4 cups milk (whole or 2% preferred)
1/3 cup unsalted butter, melted and slightly cooled
2 cups frozen blueberries (unthawed)