Well, my dear friends, today I’m going to share with you a recipe that’s as easy as a Sunday morning on the porch. It’s a scrumptious Slow Cooker Blueberry Lemon Cake that just about takes care of itself while you go on and tend to the rest of your day. Now, y’all might be wonderin’ why you’d want to make a dessert in the slow cooker. The answer is as simple as the recipe itself: convenience and that oh-so-wonderful moistness that only a slow cooker can provide.
This cake combines the bright zestiness of lemons with the sweet, comforting taste of blueberry pie filling, reminiscent of the lemon-blueberry pies my mamma used to make during the bountiful summer months. Now, even if lemon cake mix and blueberry pie filling weren’t pantry staples in her time, incorporating these modern conveniences into traditional recipes is my little nod to the past while keeping step with the present. It’s perfect for those times when you need a delightful dessert without the fuss, like a spontaneous family gathering or a quiet evening with your sweetheart.
This cake here is just perfect on its own, but if you’re lookin’ to make your dessert spread even more indulgent, I’d suggest servin’ it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of warm lemon sauce. If you really want to gussy it up, add a sprig of fresh mint or a lemon slice for garnish.
Slow Cooker Blueberry Lemon Cake
Servings: 8 to 10 servings
Ingredients:
– 1 box of lemon cake mix (15.25 ounces, any brand you have handy)
– 2 cans of blueberry pie filling (21 ounces each, and if you’ve got homemade, more’s the better)
– 1/2 cup of melted butter (that’s one stick, y’all)
– 2 cans of blueberry pie filling (21 ounces each, and if you’ve got homemade, more’s the better)
– 1/2 cup of melted butter (that’s one stick, y’all)
Directions:
1. In that big ol’ mixing bowl you’ve had since who knows when, dump in your lemon cake mix, blueberry pie filling, and melted butter. Stir it all together until it’s just combined. Don’t you worry about gettin’ out all the lumps; a few here and there just add character.
2. Generously butter your slow cooker insert or give it a spray with non-stick cooking spray to make clean-up easier than shooing flies off the porch.
3. Pour your cake batter into the slow cooker. Smooth the top with the back of your spoon, making a nice, even layer.
4. Cover and cook on high for 2 to 2 ½ hours, or until you see the edges are golden and pulling away a bit — that’s how you know she’s done. A toothpick inserted into the center should come out clean, minus any blueberry goodness, of course.
5. Once cooked through, do your best to let it cool a tad before diving in so you don’t burn your taste buds. Patience, my dear, is a virtue, even when cake’s involved.
Variations & Tips:
– If you’re feelin’ like a tinkerer, trade that blueberry pie filling for cherry or apple for a different twist on a familiar favorite—just about any pie filling will do.
– You might also try adding a spoonful of lemon zest or a dash of cinnamon to the mix before cookin’, just to put your own spin on it.
– And here’s somethin’ my granny passed down: to prevent that dreaded condensation from drippin’ on your cake, lay a clean kitchen towel under the slow cooker’s lid; it’ll soak up the moisture.
– Lastly, remember that every slow cooker is different. Yours might cook faster or slower than mine, but that’s alright. Just keep an eye on it the first time, and you’ll get the hang of it for sure.
