Hot Lemon Blueberry Pudding Cake

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.