Slow Cooker Blueberry, Lemon & Ginger Cake

This delicious Slow Cooker Blueberry, Lemon & Ginger Cake is made in the slow cooker / crock pot in just 3 hours.

Since I tried making my first cake in a slow cooker earlier this year, I have been keen to try out some new recipes. Earlier in the week, I had some blueberries that needed eating up and seeing as though I was off on a play date the next day I thought a cake would make use of the fruit. Finding a jar of opened lemon curd inside my fridge, it seemed only fitting to make a Slow Cooker Blueberry, Lemon & Ginger Cake.

I was already using the oven, so I thought I would use the slow cooker to make the cake in as it would cook away while I got on getting our dinner ready. It took just 3 hours to cook and you can see how I made it here in this step by step video

Once the cake was cooked, and I had managed to carefully remove it from the pot I found that by turning it upside down to serve,the blueberries and lemon curd had made jammy topping for it.  

As you can see from the photographs, the sponge itself was lovely and light and topped with a delicious gooey and sticky lemony blueberry topping.

This really was delicious! I think raspberries would work well in place of blueberries too. 

Here is the recipe in full:

Slow Cooker Blueberry, Lemon & Ginger Cake
Cook time
Total time
Serves: 10
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 1 tsp ground ginger
  • 200g self raising flour
  • 100g blueberries
  • 2 tbsp lemon curd
  1. In a food processor):
  2. Cream together the butter and sugar until smooth and pale
  3. Add the eggs and the ginger and beat well until light and creamy
  4. Add all but 1 tbsp of the flour and mix well
  5. In a bowl add the blueberries and cover with the 1 tbsp flour you reserved , and lightly mix well so the blueberries are covered in flour
  6. Add the blueberries and the lemon curd to the batter and gently fold them in
  7. Line the inside of a slow cooker with some grease proof paper
  8. Pour in the batter and smooth over
  9. Put the lid on
  10. Cook on high for 3 hours, so the cake is springy and cooked right through
  11. Remove carefully, and enjoy a slice or two

Pin for later x 

Bake of the Week

Thank you to everyone who linked up with my Bake of the Week 2 weeks ago. There were some delicious bakes and some were a little spooky, which with Halloween fast approaching is perfect for a themed Bake of the Week round up. 

From top to bottom:

Kat’s Slime Cupcakes 

Jenny’s Graveyard Ghost Cake

Kate’s Halloween Pumpkin Mini Rolls

This weeks Bake of the Week is……. 

Kat’s Slime Cupcakes – well done to her.


Casa Costello
<div align="center"><a href="" title="Casa Costello" target="_blank"><img src="" alt="Casa Costello" style="border:none;" /></a></div>

Thank you to everyone who joined in. The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The linky is now open for you to add your bakes. We share widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ aswell as linking to each entry in the following week’s roundup and comments. If you get chance, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.

There is now a  Bake of the Week Facebook group which has  just been opened.  Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. We will be a safe place where no question is too basic or advanced. The link to add yourself is HERE

I cannot wait to see your new #BakeoftheWeek

Linking to Lucy’s Linky

7 comments / Add your comment below

  1. Yummy Jenny the lemon curd and blueberry makes a lovely topping to the cake, it looks a bit like an upside down cake too! Love the flavours in this cake, it really does look delicious. Thanks for sending it over to the Slow Cooked Challenge x

  2. This looks amazing Jenny! I love how gooey the top of the cake is – I imagine it would be delicious as a dessert with ice cream or custard. x

  3. Fabulous looking gooey topping on the cake, just like an upside down cake. Slow cooker baking is brilliant as that’s probably the only occasion you can actually leave your cake completely unattended. Love the cake, love the flavours! x

  4. Not too sure about adding copper!! Did you yell at him just as you were writing! Otherwise sounds good I might try it. xx

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