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Hot Lemon Blueberry Pudding Cake Recipe

Hot Lemon Blueberry Pudding Cake Recipe

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Ingredients:

Serving

1 cup fresh blueberries
4 large eggs, separated
1 lemon , zest of
1/3 cup fresh lemon juice
4 tbsp unsalted butter, at room temperature
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt

Directions:

Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
Spread the blueberries over the bottom of the slow-cooker insert.
Beat the egg whites in a big bowl until soft peaks form, and set aside.
Whisk the egg yolks in another bowl; add the zest and juice, butter, and milk; whisk until blended.
In another bowl, stir together the sugar, flour, and salt; add to the egg yolk mixture.
Beat until smooth, then fold into the reserved egg whites.
Transfer the batter to the slow cooker; cover and cook on HIGH for 2 1/2 hours.
Allow the cake to cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.37 Kcal (1094 kJ)
Calories from fat	99.63 Kcal
		% Daily Value*
Total Fat	11.07g	17%
Cholesterol	145.72mg	49%
Sodium	128.51mg	5%
Potassium	208.57mg	4%
Total Carbs	34.23g	11%
Sugars	26.17g	105%
Dietary Fiber	0.99g	4%
Protein	7.5g	15%
Vitamin C	12.8mg	21%
Vitamin A	0.1mg	3%
Iron	0.8mg	5%
Calcium	110.2mg	11%

Amount Per 100 g
Calories	140.71 Kcal (589 kJ)
Calories from fat	53.64 Kcal
		% Daily Value*
Total Fat	5.96g	17%
Cholesterol	78.45mg	49%
Sodium	69.19mg	5%
Potassium	112.29mg	4%
Total Carbs	18.43g	11%
Sugars	14.09g	105%
Dietary Fiber	0.53g	4%
Protein	4.04g	15%
Vitamin C	6.9mg	21%
Vitamin A	0.1mg	3%
Iron	0.4mg	5%
Calcium	59.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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