Well, my dear friends, today I’m going to share with you a recipe that’s as easy as a Sunday morning on the porch. It’s a scrumptious Slow Cooker Blueberry Lemon Cake that just about takes care of itself while you go on and tend to the rest of your day. Now, y’all might be wonderin’ why you’d want to make a dessert in the slow cooker. The answer is as simple as the recipe itself: convenience and that oh-so-wonderful moistness that only a slow cooker can provide.
This cake combines the bright zestiness of lemons with the sweet, comforting taste of blueberry pie filling, reminiscent of the lemon-blueberry pies my mamma used to make during the bountiful summer months. Now, even if lemon cake mix and blueberry pie filling weren’t pantry staples in her time, incorporating these modern conveniences into traditional recipes is my little nod to the past while keeping step with the present. It’s perfect for those times when you need a delightful dessert without the fuss, like a spontaneous family gathering or a quiet evening with your sweetheart.
This cake here is just perfect on its own, but if you’re lookin’ to make your dessert spread even more indulgent, I’d suggest servin’ it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of warm lemon sauce. If you really want to gussy it up, add a sprig of fresh mint or a lemon slice for garnish.
Slow Cooker Blueberry Lemon Cake
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