Slow Cooker Lemon and Blackberry Cake

5 from 2 votes

A fruity slow cooker cake with lemon flavoured sponge and blackberry swirled through the batter

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 622kcal

125 g butter
125 g caster (superfine) sugar
2 medium free-range eggs
250 g plain (all-purpose) flour
2 tsp baking powder
200 ml milk
zest of a lemon
1 tin blackberries in syrup drained and mashed up, or use fresh berries, blueberries or blackberries work well

Cream together the butter and sugar using an electric whisk.
125 g butter, 125 g caster (superfine) sugar
Whisk together eggs and milk in a jug. Get the flour and baking powder ready in another bowl.
2 medium free-range eggs, 250 g plain (all-purpose) flour, 200 ml milk, 2 tsp baking powder
Add some of the egg and milk mixture to the butter and sugar, followed by some of the flour mixture, and mix well. Keep adding until it is all in.
Add the zest of the lemon and stir.
zest of a lemon
Grease your slow cooker pot and put in a cake case or baking paper.
Put half the cake mixture in, then put in the puréed blackberries.
1 tin blackberries in syrup
Add the rest of the cake mixture on top and swirl slightly.
Cook for 1-2 hrs on high (see notes above) or until a skewer comes out clean.
Remove from the pot when it has cooled enough to handle, and allow it to cool fully on a rack. This will take quite a while.
Once it is completely cool you can ice it if you want to (or just eat it up!). I topped mine with blueberry buttercream made with 150 g butter, softened, and approx. 300 g icing sugar, whizzed up using the electric whisk. I microwaved a handful of blueberries in a little water for a minute on high, then left it to cool and removed the skins. Then I stirred the juice into the buttercream little by little to achieve the desired colour.
300 g icing sugar, 150 g unsalted butter, a handful of blueberries

Slow cooker size: 3.5 litre.