Hot Lemon Blueberry Pudding Cake

1. 1

   Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.

2. 2

   Spread the blueberries over the bottom of the slow-cooker insert.

3. 3

   Beat the egg whites in a big bowl until soft peaks form, and set aside.

4. 4

   Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.

5. 5

   In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.

6. 6

   Beat until smooth, then fold into the reserved egg whites.

7. 7

   Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.

8. 8

   Allow the cake to cool slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.