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Hot Lemon Blueberry Pudding Cake

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“In ' Slow Cooker' by Diane Phillips”
READY IN:
3hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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