Hot Lemon Blueberry Pudding Cake

Name: Hot Lemon Blueberry Pudding Cake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"In ' Slow Cooker' by Diane Phillips"

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Ready In:: 3hrs
Ingredients:: 9
Serves:: 6

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

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.
Beat the egg whites in a big bowl until soft peaks form, and set aside.
Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
Beat until smooth, then fold into the reserved egg whites.
Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
Allow the cake to cool slightly before serving.