Categories: Cake, Dessert, Slow Cooker

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

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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