Ingredients
- 1 cup fresh blueberries
- 4 large eggs
- separated
- 1 lemon
- zest of
- 13 cup fresh lemon juice
- 4 tablespoons unsalted butter
- at room temperature
- 1 23 cups milk
- 1 cup sugar
- 13 cup all-purpose flour
- 18 teaspoon salt
Instructions
- 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.
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