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Mini Lemon Blueberry Crock Pot Cake

July 7, 2015

You can use bake ware in the crock pot?

I'm curious by nature, so when I found out you can make smaller portions of food in your slow cooker by using bake ware, I had to experiment. You can pretty much use any oven safe container as long as it fits comfortably down in your crock pot (remember, you need to be able to retrieve your dish from the hot crock pot). I found the foil mini loaf pans at WalMart for under $1 for a pack of 5.

Since I had an abundance of blueberries left of from the last Tasty Tuesday project and needed to use them up before they went bad, I decided on making a Lemon Blueberry Cake because.... it's cake. You can always pour the mix right in the bottom of the crock pot but if you want to get fancy, the recipe below will make one 8x4 inch loaf pan in the oven at 350 degrees baking for 1 hour or 2 of the mini loaf pans in the crock pot. Did I mention you CAN stack the loaf pans in the crock pot to bake them both at the same time?

Crock Pot Lemon Blueberry Cake

  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 Cup applesauce or 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour
GLAZE
  • powdered sugar
  • lemon juice

    Instructions
    1. Preheat crock pot on HIGH.
    2. Butter your loaf pans, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
    3. In a mixing bowl, beat together butter, sugar, lemon juice and applesauce.
    4. In a separate bowl, combine flour, baking powder and salt; stir into lemon juice mixture alternately with milk.
    5. Coat the blueberries in 2 tablespoons of flour. This will help prevent blueberries from sinking.
    6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
    7. Bake in preheated crock pot for 3-5 hours on HIGH or 6-8 hours on LOW, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
    8. Mix 3-4 heaping tablespoons of powdered sugar with 2 teaspoons of lemon juice for the glaze and drizzle the mixture over the cake.
    9. Garnish with fruit (optional) and serve.

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