This slow cooker blueberry madeira cake is soft, buttery and packed with sweet blueberry flavour from both juicy fresh berries and swirls of blueberry jam. Finished with a simple vanilla glaze, it’s the perfect cake for afternoon tea, dessert or a weekend bake.
I found a jar of blueberry jam in the cupboard and decided to use some of the jam to bake a cake with my kids, and I thought a Madeira cake might go nicely with blueberry.
This time I decided to use the jam inside the cake batter itself rather than just spread in the middle. As we always have fresh blueberries as well, a handful of those were added in too.
I have a lot of vanilla extract at the moment so we made a vanilla glaze to go on the top of the cake.
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Why You’ll Love This
- Easy slow cooker bake with no oven needed
- Moist vanilla madeira cake swirled with blueberry jam
- Perfect with coffee or tea or for dessert
- Great way to use fresh blueberries
What is Madeira Cake
Madeira cake is a traditional British cake with a firm but light texture, usually flavoured with lemon zest. It has a higher proportion of flour than sponge cake does, making it firmer and slightly denser than sponge cake.
The name is British and refers to this type of cake typically being served with a glass of Madeira wine in Victorian times. It does not contain Madeira or originate from the island of Madeira.
As Madeira cake is firmer than a Victoria sponge, it is often used for decorated cakes as its firmness make it able to stand up to the weight of heavy fondant covering without getting squashed by the weight of it.
This also makes it ideal for baking in the slow cooker because a softer cake is more likely to fall apart when you remove it from the pot and a firmer cake won’t!
Ingredients
Here’s what you will need for this recipe, get the quantities from the recipe card further down:
- blueberry jam – wild blueberry jam gives the best flavour but any blueberry jam will work.
- blueberries – I use fresh blueberries, they sink into the cake as it bakes. Frozen blueberries could be used instead.
- vanilla bean paste – adds a richer vanilla flavour and specks of vanilla. Can be replaced with vanilla extract.
- butter
- caster sugar
- eggs
- self-raising flour
- baking powder
- icing sugar
Method
- Cream the butter and sugar together until fluffy. I used a hand mixer for this stage.
- Add the eggs one at a time and beat them in with a wooden spoon.
- Add the vanilla bean paste.
- Sift in the flour and baking powder then fold in.
- Line your slow cooker pot. I use a round 3.5 litre slow cooker, and line it with a large paper cake case (available in pound shops etc). You could also use baking paper.
- Spoon half of the cake mixture into the lined pot. Add four to five heaped teaspoons of blueberry jam on top of the cake mixture, then spoon the rest of the cake mixture on top.
- Add four to five more heaped teaspoons of jam on top. Use a knife to marble the jam through the cake mixture.
- Add the fresh blueberries on top, they will sink in as the cake bakes.
- Put the lid on the slow cooker with a tea towel tucked under it to catch drips. Make sure you fold up the sides of the tea towel so they don’t hang down over the edges of the slow cooker.
- Bake on high for about 1.5-2 hours or until a knife comes out clean from the centre of the cake. The time really varies depending on your slow cooker so keep an eye on it! If the sides start to burn, rotate the bowl within the slow cooker or turn it to low.
- When ready, let it cool a little then use the edge of the cake case to pull the cake out of the pot, and leave it on a wire rack to cool.
- Make the glaze by mixing a little cold water with the icing sugar to form a paste, then adding the vanilla extract.
- When the cake is cold, drizzle the glaze over it.
- Serve and enjoy!
Variations
- Swap blueberry jam for blackberry, strawberry or raspberry jam.
- Add lemon zest to enhance the blueberry flavour.
- Add white chocolate chips.
- Use frozen blueberries (no need to defrost).
Storage
Store the cake in an airtight container for up to 3 days.
Freeze leftovers in slices for up to 3 months.
Crockpot Baking
Making a cake in your slow cooker or crockpot can be great if you ever have trouble baking cakes in the oven, the longer cooking time means it won’t burn as quickly if you forget about it for five minutes as well.
You don’t need more than a slow cooker and some baking paper to get going, and you can put your feet up while it bakes.
Check out loads more tips and recipes in my guide to baking in a slow cooker!
Oven Method
This cake could be baked in the oven if you don’t use a slow cooker.
I would expect it to take about 30 minutes in a deep baking tin or loaf tin, at 180°C / 350°F.
Slow Cooker Size
This recipe was made in a round 3.5 litre slow cooker.
If you don’t have a round slow cooker you can make it in a larger slow cooker in a cake tin instead.
More Blueberry Recipes
For more ideas with blueberries, take a look at these:
- Slow Cooker Blueberry Banana Bread
- Slow Cooker Giant Blueberry Cream Scone
- Blueberry, banana and white chocolate muffins from Fab Food 4 All
- Easy strawberry and blueberry cake from Farmersgirl Kitchen
Related
Recipe
Slow Cooker Blueberry Madeira Cake
Ingredients
- 165 g (¾ cups) unsalted butter at room temperature
- 165 g (¾ cups) golden caster sugar
- 3 eggs
- 250 g (1½ cups) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla bean paste
- 8-10 heaped teaspoons of blueberry jam
- fresh blueberries a handful
For the glaze:
- 50 g (¼ cups) icing sugar
- cold water a few tsp
- 1 tsp vanilla extract
Instructions
- Cream the sugar and the butter together until fluffy. I used a hand mixer for this stage.165 g / ¾ cups unsalted butter, 165 g / ¾ cups golden caster sugar
- Add the eggs one by one and mix them in well with a wooden spoon.3 eggs
- Add the vanilla bean paste (or extract).1 tsp vanilla bean paste
- Fold in the flour and baking powder.250 g / 1½ cups self-raising flour, 1 tsp baking powder
- Line your slow cooker pot. I use a round 3.5 litre slow cooker, and line it with a large paper cake case (available in pound shops etc). You could also use baking paper.
- Spoon half of the cake mixture into the lined pot. Add four to five heaped teaspoons of blueberry jam on top of the cake mixture, then spoon the rest of the cake mixture on top.8-10 heaped teaspoons of blueberry jam
- Add four to five more heaped teaspoons of jam on top. Use a knife to marble the jam through the cake mixture.
- Add the fresh blueberries on top, they will sink in as the cake bakes.fresh blueberries
- Put the lid on the slow cooker with a tea towel tucked under it to catch drips. Make sure you fold up the sides of the tea towel so they don’t hang down over the edges of the slow cooker.
- Bake on high for about 1.5-2 hours or until a knife comes out clean from the centre of the cake. The time really varies depending on your slow cooker so keep an eye on it! If the sides start to burn, rotate the bowl within the slow cooker or turn it to low.
- When ready, let it cool a little then use the edge of the cake case to pull the cake out of the pot, and leave it to cool fully on a rack.
- Make the glaze by mixing a little cold water with the icing sugar to form a paste, then adding the vanilla extract.50 g / ¼ cups icing sugar, cold water, 1 tsp vanilla extract
- When the cake is cold, drizzle the glaze over it.
- Serve and enjoy!
Notes
- Swap blueberry jam for blackberry, strawberry or raspberry jam.
- Add lemon zest to enhance the blueberry flavour.
- Add white chocolate chips.
- Use frozen blueberries (no need to defrost).
kellie anderson says
This lovely blueberry-infused cake looks just the inspiration I need to try a slow cooker cake myself. I have a larger slow cooker: do you think I should actually put a loaf tin of the cake in the cooker and surround with hot water? This is new territory for me. 🙂
bakingqueen74 says
You could use a tin or silicone pan and stand it on something low then put in a couple of inches of water under it – I do that sometimes if using my larger slow cooker! good luck 🙂
lucyparissi says
This looks so yummy! I must venture out to baking in my slow cooker but I think you have the market cornered on that front. Thanks for linking with #CookBlogShare
bakingqueen74 says
Thanks Lucy
chefbirdsong says
That look delicious and so moist! I love the ease of the slow cooker. Will definitely add this recipe to my summer line up 🙂
bakingqueen74 says
Marvellous!
Galina V says
What a pretty cake. I’m very partial to good old Bonne Maman. A lovely recipe.
bakingqueen74 says
Thanks Galina
laura_howtocook says
I love blueberries in cakes, they are just so tasty. Another amazing cake!
bakingqueen74 says
Thanks Laura, love blueberries too
susjdavy says
MMM Lucy this looks scrumptious! I really need to get myself a slow cooker for the festival season!
bakingqueen74 says
You should, look forward to reading about your batch cooking!
Jac -Tinned Tomatoes (@tinnedtoms) says
That looks really wonderful. Liking your new header too 🙂
bakingqueen74 says
Thanks Jac!
Jen @ Jen's Food says
I love blueberries but hardly ever bake with them. I’m constantly impressed by your slow cooker baking skills 🙂
bakingqueen74 says
I must admit we normally eat the blueberries before baking too! Managed to save some this time.
Sylvia @ Happiness is homemade says
Brilliant cake Lucy! I would love a piece now ideally with hot tea after long day in the hospital.
Thank you so much for linking to my blog too! x
bakingqueen74 says
Thanks Sylvia, and you’re welcome!
fabfood4all says
Oh my this cake looks soo good – I really have to get baking in my slow cooker! Thank you for including my muffins:-)
bakingqueen74 says
No problem Camilla, thanks!
Emily @amummytoo says
Oh goodness, I love blueberry cake and this looks seriously yum!
bakingqueen74 says
Thanks Emily, we adore blueberries here, the kids eat them too quickly though
recipesfromapantry says
I keep meaning to try some baking in my slow cooker but not yet got round to it. This one looks rather good.
bakingqueen74 says
Cheers Bintu
choclette says
I love you slow cooker bakes Lucy and this one looks particularly lush. One day I will unearth my slow cooker from the back of the cupboard and give one of your cakes a go. Thanks for linking to my sugar free cakes.
bakingqueen74 says
You’re welcome, and do try it one day!
Chantelle Hazelden (@MamaMummyMum) says
I’m yet to attempt baking in my slow cooker, afraid of breaking it, this sounds lovely though x
bakingqueen74 says
You can always use a dish with some water under it to avoid cooking dry. Do try it one day.
Janice (@FarmersgirlCook) says
Another brilliant bake in the slow cooker. Thanks for linking to my Berrytastic Strawberry and Blueberry Cake.
bakingqueen74 says
Thanks Janice!