Hot Lemon Blueberry Pudding Cake |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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In ' Slow Cooker' by Diane Phillips Ingredients:
1 cup fresh blueberries |
4 large eggs, separated |
1 lemon, zest of |
1/3 cup fresh lemon juice |
4 tablespoons unsalted butter, at room temperature |
1 2/3 cups milk |
1 cup sugar |
1/3 cup all-purpose flour |
1/8 teaspoon salt |
Directions:
1. Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
2. Spread the blueberries over the bottom of the slow-cooker insert.
3. Beat the egg whites in a big bowl until soft peaks form, and set aside.
4. Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
5. In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
6. Beat until smooth, then fold into the reserved egg whites.
7. Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
8. Allow the cake to cool slightly before serving.
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