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Lemon Blueberry Pudding Cake
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Prep Time: 15 minutes
Cook Time: 180 minutes
Servings: 6
Equipment:
Slow cooker
mixing bowl
measuring cups
measuring spoons
whisk
Cuisine Type: American
This Lemon Blueberry Pudding Cake is a delightful dessert that combines the bright, zesty flavor of lemons with the sweetness of blueberries, all while being effortlessly prepared in a slow cooker. The cake has a unique texture that’s both fluffy and custard-like, making it an indulgent treat for any occasion.
As it cooks, the blueberries release their juices, creating a sweet sauce that seeps into the cake, resulting in a deliciously moist dessert that’s sure to impress. Perfect for a family gathering or a cozy night in, this pudding cake isn’t only easy to make but also requires minimal cleanup, as everything is made in the slow cooker.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent experience. This recipe is an excellent way to showcase seasonal fruits and is sure to become a beloved favorite.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 teaspoon cinnamon (optional)
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This will be the dry mixture that provides the structure for the pudding cake.
- In another bowl, mix the milk, melted butter, eggs, lemon zest, and lemon juice until smooth. Gradually add this wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter. If desired, sprinkle in the cinnamon for an added layer of flavor.
- Grease the slow cooker insert with cooking spray or butter to prevent sticking. Pour the batter into the slow cooker, spreading it evenly across the bottom.
- Cover the slow cooker with its lid and cook on low for about 3 hours, or until the top is set and a toothpick inserted in the center comes out clean. Avoid lifting the lid during cooking to maintain the heat.
- Once cooked, turn off the slow cooker and let the cake cool for about 10 minutes before serving. This allows it to firm up slightly and makes it easier to scoop.
Extra Tips:
For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you enjoy a more pronounced lemon flavor, increase the lemon juice or zest slightly.
This pudding cake can be served warm or at room temperature and can be stored in the refrigerator for a couple of days. Reheat it gently in the microwave for a quick and delicious dessert.
Enjoy your delightful creation!
