It’s no secret by now that I love my slow cooker – especially in the summer! It’s the perfect way to make all types of food without heating up the house. Ever since I made Peanut Butter Hot Fudge Pudding Cake, I’ve been looking for a more “summery” pudding dessert. I found a recipe for lemon pudding cake in the same book – Fix it and Forget It, by Phyllis Pellman Good and made some adjustments. The resulting cake is wonderfully light and lemony – which perfectly compliments the fresh blueberries. The center layer becomes a delicious lemon pudding and is a nice surprise! I will definitely be making this again!
Slow Cooker Lemon Blueberry Pudding Cake
1 1/2 cups fresh blueberries
4 eggs, separated
grated zest of 1 lemon
juice of 2 lemons
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
In a large bowl, whisk egg whites until soft peaks form. Set aside. In another bowl, combine egg yolks, sugar, lemon zest, lemon juice, butter and salt – beat well. Add flour and milk – whisking until smooth. Fold in egg whites. Lightly grease slow cooker and add blueberries to the bottom. Spoon cake batter over the top. Cook on high for 2 hours. Let cool slightly before serving.
I hope you try this recipe – it’s a keeper and sure to be a hit with your family!
What are your favorite ways to make dessert during the summer – all while beating the heat? I’d love to hear from you!
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