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Slow Cooker Blueberry Lemon Cake

Indulge in Sweet Bliss with Slow Cooker Blueberry Lemon Cake

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If you’re craving a delightful dessert that’s both easy to make and bursting with flavor, look no further than Slow Cooker Blueberry Lemon Cake. This heavenly treat combines the zesty brightness of lemon with the sweetness of blueberries, creating a symphony of taste sensations that will leave you craving more. With just a few simple ingredients and your trusty slow cooker, you can whip up a dessert that’s perfect for any occasion, from family gatherings to potluck parties. Get ready to indulge in sweet bliss with this irresistible recipe!

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)

Instructions:

  1. Prepare the Slow Cooker: Grease the inside of your slow cooker with non-stick cooking spray to prevent sticking.
  2. Mix the Cake Batter: In a large mixing bowl, prepare the lemon cake mix according to the package instructions. This typically involves combining the cake mix with eggs, water, and oil, but be sure to follow the specific instructions on your cake mix box.
  3. Layer the Ingredients: Spread one can of blueberry pie filling evenly across the bottom of the greased slow cooker. Pour the prepared lemon cake batter on top of the blueberry pie filling, spreading it out to cover the filling completely. Finally, spoon the second can of blueberry pie filling over the cake batter, creating a generous layer of blueberries.
  4. Add Melted Butter: Drizzle the melted butter evenly over the top of the blueberry layer.
  5. Cook: Cover the slow cooker with the lid and cook the cake on high for 2-3 hours or on low for 4-6 hours, until the cake is set and a toothpick inserted into the center comes out clean.
  6. Serve and Enjoy: Once the cake is cooked through, turn off the slow cooker and allow the cake to cool slightly before serving. Spoon the warm cake into bowls or onto plates, and top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Cook Notes and Variations:

  • Fresh Blueberries: If you prefer, you can use fresh blueberries instead of canned pie filling. Simply toss the fresh blueberries with a bit of sugar and lemon juice before layering them in the slow cooker.
  • Lemon Zest: For an extra burst of lemon flavor, consider adding some freshly grated lemon zest to the cake batter before cooking.
  • Almond Crumble: Sprinkle a mixture of sliced almonds, sugar, and melted butter over the top of the cake before cooking for added texture and flavor.

Keto and Low-Carb Versions:

  • Keto Option: While traditional cake mix contains a significant amount of carbs, you can make a keto-friendly version of this dessert by using a low-carb cake mix or by making your own almond flour-based cake batter. Substitute the blueberry pie filling with a homemade sugar-free blueberry compote sweetened with a keto-friendly sweetener such as erythritol or stevia.
  • Low-Carb Twist: To reduce the carb content of this dessert, opt for a sugar-free cake mix and use a smaller amount of blueberry pie filling or fresh blueberries. You can also use a sugar-free syrup or sauce as a topping instead of whipped cream or ice cream.

Frequently Asked Questions (FAQs):

Q: Can I use a different flavor of cake mix for this recipe? A: Absolutely! While lemon cake mix pairs beautifully with blueberries, you can experiment with different flavors such as vanilla, white, or even lemon poppy seed for a twist on this recipe.

Q: Can I prepare this cake in advance and reheat it later? A: Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. Simply reheat individual portions in the microwave or oven until warmed through before serving.

Q: Can I make this cake in the oven instead of the slow cooker? A: Yes, you can bake this cake in the oven if you prefer. Simply prepare the cake batter as instructed, spread it into a greased baking dish, and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cake is set and golden brown.

Q: Can I substitute the butter with another type of fat? A: Yes, you can substitute the melted butter with an equal amount of melted coconut oil, vegetable oil, or even applesauce for a lower-fat option.

Indulge your taste buds and treat yourself to the sweet satisfaction of Slow Cooker Blueberry Lemon Cake. With its vibrant flavors and tender texture, this dessert is sure to become a favorite in your recipe collection. Whether you’re hosting a dinner party or simply craving a comforting treat, this easy-to-make cake is the perfect solution. So grab your slow cooker, gather your ingredients, and get ready to enjoy a slice of heaven with every bite. Happy cooking!

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