Slow Cooker Blueberry, Lemon & Ginger Cake
Author: Jenny Paulin
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
- In a food processor):
- Cream together the butter and sugar until smooth and pale
- Add the eggs and the ginger and beat well until light and creamy
- Add all but 1 tbsp of the flour and mix well
- 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
- Add the blueberries and the lemon curd to the batter and gently fold them in
- Line the inside of a slow cooker with some grease proof paper
- Pour in the batter and smooth over
- Put the lid on
- Cook on high for 3 hours, so the cake is springy and cooked right through
- Remove carefully, and enjoy a slice or two
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/10/slow-cooker-blueberry-lemon-ginger-cake.html
3.5.3228