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Lemon-Berry Pudding Cake

Since slow cookers tend to be hotter on one side, rotate this delicate clafloutis-like dessert halfway through cooking to avoid a dark spot.

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3.5 by 18 people

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Prep: 20 mins
  • Slow Cook: 2 1/2 to 3 hours (high)
  • Cool: 1 hr

Lemon-Berry Pudding Cake

Directions

  1. Let eggs stand at room temperature for 30 minutes. Meanwhile, coat a 2-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. Place berries in cooker and sprinkle with the 1 tablespoon granulated sugar.
  1. For batter, separate eggs. In a medium bowl combine the 1/2 cup granulated sugar, the flour, lemon peel, and salt. Add milk, lemon juice, vegetable oil spread, and egg yolks. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute.
  1. Thoroughly wash beaters. In another bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.
  1. Cover and cook on high-heat setting for 2 1/2 to 3 hours. If cake begins to look too brown on one side, rotate the crockery liner 180 degrees halfway through cooking. Turn off cooker. If possible remove crockery liner from cooker; cool, uncovered, for 1 hour on a wire rack before serving.
  1. If desired, sprinkle with powdered sugar.

Nutrition Facts (Lemon-Berry Pudding Cake)

  • Per serving:
  • 200 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 107 mg chol.,
  • 187 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 24 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

18 Ratings
811 Days Ago
One lonely little star - would have rated zero but that is not possible. This recipe is severely flawed. The dish came out soupy and lacked proper structure. The flavor was passable, but the credit for that goes entirely to the fresh lemons and fresh blueberreis used. Avoid making this one, it's a stinker.
1312 Days Ago
Don't want to try this if the recipe has an error
1345 Days Ago
Well, it didn't look like the picture. It had a thin cakey layer on top, but below that it was "puddingish". It tasted good, but consistency was all wrong. I think that it's possible that there was a typo and more flour is needed.
Rebecca Dunn 1346 Days Ago
Just put this in the crockpot, but skeptical it will work. Is there an error in the recipe - only 1/4 cup flour (with 1/2 cup of sugar)??? The batter, even after the addition of the beaten egg whites was soup. We'll see... I'll post again later.
Reba Whisenhunt 1399 Days Ago
Can Frozen fruit, thawed and drained, be substituted for the fresh?

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