Irresistible Slow Cooker Lemon Blueberry Cake in 3 Steps
A moist and flavorful cake made with lemon and blueberries, cooked slowly for a rich taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries
Instructions
- Grease the slow cooker and line with parchment paper.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs, vanilla, milk, lemon zest, and juice.
- Fold dry ingredients into wet mixture. Gently stir in blueberries.
- Pour batter into slow cooker. Cook on low for 3-4 hours.
- Check doneness with a toothpick. Let cool before serving.
Notes
- Do not overmix the batter to keep the cake tender.
- Fresh blueberries work best, but frozen can be used if thawed and dried.
- Adjust cooking time based on your slow cooker’s heat settings.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg