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Hot Lemon Blueberry Pudding Cake

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That's right: cake you "bake" in your crock pot! No flouring, frosting (or stressing) required.

  • 1 cup fresh blueberries
  • 4 large eggs, separated
  • Grated zest of 1 lemon
  • 1/3 cup fresh lemon juice
  • 4 tbsp (1/2 stick) butter, at room temperature
  • 1 2/3 cups milk
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 tsp salt
  • 1
    Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Spread the blueberries over the bottom of the slow-cooker insert.
  • 2
    Beat the egg whites in a large mixing bowl until soft peaks form, and set aside.
  • 3
    Whisk the egg yolks in another mixing bowl. Add the zest and juice, butter, and milk and whisk until blended.
  • 4
    Stir together the sugar, flour, and salt in another bowl and add to the egg yolk mixture. Beat until smooth, then fold into the reserved egg whites.
  • 5
    Transfer the batter to the slow cooker. Cover and cook on high for 2½ hours.
  • 6
    Allow the cake to cool slightly before serving.

© Diane Phillips & James Baigrie 2009
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