Serve this lemon blueberry spoon cake warm, straight from the slow cooker, with a generous spoonful of softly whipped cream or a scoop of vanilla ice cream—the creaminess balances the bright lemon and the tang of the berries. If you’d like to build it into a more complete dessert course, pair it with a simple fruit plate (think sliced oranges or grapes) to add freshness and texture. For brunch, this works beautifully alongside a savory egg dish, like a frittata or a crustless quiche, plus a pot of coffee or a pot of tea; the gentle sweetness of the cake makes it feel like a treat without veering into heavy dessert territory. If you’re entertaining, a crisp glass of sparkling wine or a light, citrusy mocktail complements the lemon notes and keeps the whole experience feeling bright and celebratory.
4-Ingredient Slow Cooker Lemon Blueberry Spoon Cake
Easy Blueberry Cobbler Recipe (w/ fresh or frozen berries …
Ingredients
1 (15.25-ounce) box lemon cake mix
1 1/4 cups milk (whole or 2% preferred)
1/3 cup unsalted butter, melted and slightly cooled
2 cups frozen blueberries (unthawed)Directions
Lightly grease the insert of a 4- to 6-quart slow cooker with butter or nonstick spray to prevent sticking and make serving easier.
In a medium bowl, whisk together the lemon cake mix and milk until no dry pockets remain. The batter will be pourable but slightly thick.
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