Hot Lemon Blueberry Pudding Cake

In ' Slow Cooker' by Diane Phillips

• Ready In: 3 hrs
• Serves: 6

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.