Oh, have I got a treat for you! This crockpot blackberry and lemon pudding cake is my go-to when I need a dessert that’s effortless but tastes like I spent all day in the kitchen. The magic happens while you barely lift a finger—just toss in those juicy blackberries and bright lemon zest, and let your slow cooker do the heavy lifting. What comes out is this dreamy, moist cake with pockets of tart berries and a hint of citrus that makes every bite feel like summer. It’s the kind of dessert that disappears fast, especially when topped with a scoop of vanilla ice cream. Trust me, once you try it, you’ll make it on repeat!
Why You’ll Love This Crockpot Blackberry and Lemon Pudding Cake
This cake is pure magic, and here’s why:
- Set it and forget it – Just 10 minutes of prep, then let your crockpot work its slow-cooked wonders while you do, well, anything else!
- That perfect sweet-tart balance – Juicy blackberries get cozy with bright lemon zest for flavor that dances on your tongue.
- Always comes to the rescue – Last-minute guests? Potluck emergency? This cake has your back (and takes all the credit).
- The way it makes your house smell – Like a sunny berry patch with a citrusy hug. Basically, happiness in aroma form.
Honestly, I make this at least twice a month – it’s that good and that easy.
Ingredients for Crockpot Blackberry and Lemon Pudding Cake
Gather these simple ingredients – I bet most are already in your kitchen! The magic happens when these humble items come together in the crockpot:
- 2 cups fresh blackberries (or frozen – no need to thaw, just toss ’em in!)
- 1 juicy lemon – we’re using both the zest and juice, so pick one that feels heavy for its size
- 1 cup all-purpose flour (spoon it into the measuring cup, then level it off – no packing!)
- 1/2 cup granulated sugar (add an extra tablespoon if your berries are super tart)
- 1 tsp baking powder – make sure it’s fresh for maximum rise
- 1/4 tsp salt – just a pinch to make all the flavors pop
- 1/2 cup milk (any kind works – I often use whatever’s in my fridge)
- 2 tbsp melted butter (salted or unsalted both work here)
- 1 tsp vanilla extract – the good stuff, please!
See? Nothing fancy, just honest ingredients ready to transform into something magical. Now let’s get mixing!
How to Make Crockpot Blackberry and Lemon Pudding Cake
Alright, let’s dive into making this beauty! Don’t worry – it’s foolproof. I’ve made this cake more times than I can count, and here’s my tried-and-true method:
- Prep your crockpot: First things first – give the inside of your crockpot a good buttering or spritz with cooking spray. This is my secret to getting that golden cake out in one beautiful piece!
- Berry foundation: Scatter those gorgeous blackberries evenly across the bottom. They’ll create this jammy layer that seeps up into the cake as it cooks. If some berries are huge, I’ll halve them so every bite gets berry goodness.
- Dry team: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Pro tip: Take 30 seconds to sift these if you can – it makes the cake extra light.
- Wet team: In another bowl (or just a big measuring cup), mix the milk, melted butter, vanilla, lemon zest, and lemon juice. The lemon zest is where the magic is – get every last bit of that yellow goodness!
- Bring it together: Pour the wet ingredients into the dry and gently stir until just combined. A few small lumps are fine – overmixing makes tough cake, and we want tender!
- Slow cooker magic: Pour the batter over the waiting berries, cover, and set your crockpot to high. Now walk away for 2 hours (I know, the waiting is hard!).
- Test for doneness: When your kitchen smells incredible, check with a toothpick – it should come out clean when inserted in the center. If it’s still gooey, give it another 15 minutes.
See? Couldn’t be simpler. The hardest part is resisting the urge to peek while it cooks – but trust me, that steam is doing important work!
Tips for Perfect Crockpot Blackberry and Lemon Pudding Cake
After making this cake more times than I can count, here are my hard-earned secrets for crockpot pudding cake perfection:
- Sweetness check – Taste a blackberry before adding. Super tart? Toss in an extra tablespoon of sugar with the berries. Super sweet? You can reduce the sugar by a spoonful.
- Batter philosophy – Mix just until the flour disappears. Lumpy batter makes a tender cake. Overmixed batter makes a tough cake. I literally count to 30 stirs and then stop myself!
- The no-peek rule – Every time you lift that lid, you add 15 minutes to cooking time. Set a timer and walk away – I promise it’s worth the wait.
- Berry distribution – If your berries are all floating to the top halfway through, gently poke them down with a spoon. This gives you jammy pockets throughout.
- Edge control – For even cooking, I sometimes place a clean kitchen towel under the lid to catch condensation. No soggy edges here!
Follow these, and you’ll get that perfect moist-yet-fluffy texture every single time. Now go forth and bake!
Serving Suggestions for Crockpot Blackberry and Lemon Pudding Cake
Oh, this cake deserves a proper presentation! Serve it warm (but not piping hot) so that vanilla ice cream melts luxuriously into those jammy berry pockets. For brunch? A dollop of lemon-infused whipped cream adds sunshine. Leftovers? I won’t judge if you eat it straight from the fridge with a spoon – it’s delicious cold too!
Storage and Reheating Instructions
Now let’s talk about what to do with leftovers (if you’re lucky enough to have any!). This cake keeps beautifully for days – here’s how I handle storing and bringing it back to life:
Room temp: If you’ll be eating it within a day, just cover the crockpot with its lid and leave it on the counter. The cake stays surprisingly moist this way!
Fridge: For longer storage (3-4 days), transfer cooled slices to an airtight container with parchment between layers. The berries will make the cake extra moist over time – I kind of love this “pudding” effect!
Reheating magic: My favorite trick? Microwave individual slices for 15-20 seconds until just warm. The berries get all jammy again. For larger portions, pop it in a 300°F oven for 10 minutes covered with foil. Pro tip: Brush the top with a little melted butter before reheating to refresh that golden crust.
Freezing: You can freeze this cake for up to 2 months, but heads up – the texture changes. Thaw overnight in the fridge, then warm gently. It becomes more dense and pudding-like (not bad, just different!). I actually love frozen-thawed slices for breakfast with Greek yogurt.
No matter how you store it, that bright lemon flavor just keeps shining through. This cake is like the gift that keeps on giving!
Crockpot Blackberry and Lemon Pudding Cake Variations
Oh, the fun begins when you start playing with this recipe! Swap blackberries for raspberries or a mix of summer berries for a flavor explosion. Love almond? Add 1/4 tsp extract with the vanilla. Feeling fancy? Fold in white chocolate chips with the berries. My wildcard? A sprinkle of ginger in the batter—it makes the lemon sing!
Crockpot Blackberry and Lemon Pudding Cake FAQs
I get asked about this recipe all the time – here are the answers to the questions that pop up most often:
Can I use frozen blackberries?
Absolutely! No need to thaw – just toss them in frozen. They’ll release more juice as they cook, so you might get extra “pudding” at the bottom (which I think is delicious!). If using frozen, I sometimes reduce the milk by a tablespoon to compensate.
How do I prevent a soggy cake?
Two tricks: First, make sure your crockpot is on high heat (not low). Second, resist the urge to stir while cooking – those steam cycles are crucial for proper texture. If your cake seems wet, let it sit uncovered for 15 minutes after cooking – that often firms it right up!
Can I make this without a crockpot?
While I love the slow cooker method, you can bake this at 350°F in a greased 8-inch square pan for about 35 minutes. Keep an eye on it – the edges will brown faster than in the crockpot.
Why did my berries all sink to the bottom?
This happens sometimes! To help berries stay suspended, toss them with a tablespoon of flour before adding to the batter. But honestly? Whether they sink or float, the taste is still amazing.
Can I double this recipe?
Yes – but you’ll need a larger crockpot (at least 6 quarts). Cooking time increases to about 3 hours on high. I recommend checking at 2.5 hours, since all slow cookers vary a bit in temperature.
Still have questions? Drop them in the comments – I’m happy to troubleshoot your baking adventures!
Nutritional Information
Just a quick note about what’s in this deliciousness – these are estimates since your exact berries, lemon size, and ingredients might vary slightly. But per generous slice, you’re looking at about:
- 220 calories – Perfect for when you want dessert without the guilt
- 40g carbs – Mostly from those wholesome blackberries and a bit of sugar
- 3g fiber – Thanks to all those berry seeds doing good work
- 5g fat – Just enough to keep it luxuriously moist
Remember, I’m a home cook, not a nutritionist – but I can tell you this cake feels like a hug for your tastebuds! Try it and share your results in the comments – I’d love to hear how yours turns out!
Print66
A delicious and easy dessert combining blackberries and lemon in a slow cooker for a moist pudding cake.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh blackberries
- 1 lemon, zested and juiced
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Grease the inside of your crockpot with butter or cooking spray.
- Spread blackberries evenly over the bottom.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add milk, melted butter, vanilla, lemon zest, and juice. Stir until smooth.
- Pour batter over blackberries in the crockpot.
- Cover and cook on high for 2 hours or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Fresh or frozen blackberries work.
- Adjust sugar based on berry sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
