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    Home » Slow Cooker » Slow Cooker Desserts » Slow Cooker Raspberry and Blueberry Cake

    Published on Apr 4, 2014. Modified on Oct 11, 2019 by bakingqueen74. This post may contain affiliate links. 3 Comments

    Slow Cooker Raspberry and Blueberry Cake

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    The lovely spring weather has made me yearn for tasty sweet berries and raspberry cake sounded perfect. This cake can be served as a warm dessert with custard but also cold in slices!

    I found a nice raspberry cake recipe here at Life in Mud Spattered Boots, and adapted it to include blueberries, and to the slow cooker.

    Slow Cooker Raspberry and Blueberry Cake

    Read on for my recipe for slow cooker raspberry and blueberry cake, cooked like a steamed pudding. Delicious warm with custard!

    How to Make Slow Cooker Raspberry and Blueberry Cake

    Prepare the cake mix then layer up cake mix then a third of the berries until all the cake batter and berries are used up.

    Slow Cooker Raspberry and Blueberry Cake

    Place the Pyrex bowl in the slow cooker.

    Slow Cooker Raspberry and Blueberry Cake

    Put on the lid and you’ll be able to see as the cake rises during baking in the bowl.

    Slow Cooker Raspberry and Blueberry Cake

    Turn out the cake onto a plate to serve.

    Slow Cooker Raspberry and Blueberry Cake

     

    Slow Cooker Blueberry and Raspberry Cake

    A steamed berry pudding cake which works well for dessert
    5 from 1 vote
    Print Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 8
    Calories: 399kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 185 g butter
    • 185 g golden caster sugar
    • Zest and juice of 1 lemon
    • Zest of 1 orange and juice of half the orange
    • 1 tsp vanilla extract
    • 2 eggs beaten
    • 185 g plain flour
    • 1 tsp baking powder
    • 40 g ground almonds
    • 185 g fresh raspberries
    • 30 g fresh blueberries
    UK Measurements - US Measurements

    Instructions 

    • .Turn the slow cooker on high to preheat for five minutes, with the lid on.

    • Heat the butter and sugar in a saucepan on low heat, until the butter has mostly melted. Remove from heat.

    • Stir in the lemon and orange zest and juice, then the eggs and vanilla extract.

    • Put the flour, baking powder and ground almonds in a bowl.
 
    • Pour in the mixture from the saucepan. Beat until smooth until you have a runny batter.

    • Pour one third of the mixture into a round Pyrex dish that fits in your slow cooker. Drop one third of the berries evenly onto the batter without pushing them in. Repeat this twice.
    • Place the Pyrex dish in your slow cooker, pour one to two inches of boiling water around the Pyrex dish, put the lid on the slow cooker, and cook on high for 2-3 hours until a toothpick comes out clean.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
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    Reader Interactions

    Comments

    1. Helen says

      January 25, 2015 at 10:37 am

      Lovely – am glad to have found another slow cooker enthusiast! Haven’t got there with cakes myself yet but am going to try this recipe for dessert this lunch time 🙂

      Reply
      • bakingqueen74 says

        January 25, 2015 at 4:44 pm

        great, hope it goes well!

        Reply
        • Helen says

          January 25, 2015 at 5:00 pm

          It is delicious – thank you

          Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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