Slow Cooker Blackberry Cake Recipe

Name: Slow Cooker Blackberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp butter, at room temperature; 1/2 cup granulated sugar; 2 None eggs; 1/3 cup sour cream; 1/2 tsp vanilla extract; 3/4 cup all-purpose flour, plus 2 tbsp; 1/2 tsp baking soda; 5 oz frozen blackberries, plus extra to serve; 1 1/4 cups vanilla custard, warmed; None None ice cream, to serve

Servings: persons

5 tbsp butter, at room temperature
1/2 cup granulated sugar
2 None eggs
1/3 cup sour cream
1/2 tsp vanilla extract
3/4 cup all-purpose flour, plus 2 tbsp
1/2 tsp baking soda
5 oz frozen blackberries, plus extra to serve
1 1/4 cups vanilla custard, warmed
None None ice cream, to serve

1
Lightly grease the base of a slow cooker and line with parchment paper.
2
Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla extract until combined. Sift 3/4 cup flour, baking soda and 1/4 tsp salt over top then fold in. Toss berries in remaining flour then gently fold through batter. Transfer to slow cooker and cook on HIGH for 3 hours, or until a skewer inserted in the center comes out clean.
3
Turn slow cooker off, uncover and let cake rest for 30 mins. Run a knife around the edge and lift cake out with a large spatula. Serve warm topped with extra berries, custard and ice cream.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tbsp butter, at room temperature, 1/2 cup granulated sugar, 2 None eggs, 1/3 cup sour cream, and more.

Yes, Slow Cooker Blackberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow Cooker Blackberry Cake

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