Crock Pot Blueberry Cake Food

SLOW-COOKER BLUEBERRY COBBLER

Steps:

• In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.

CROCK POT BLUEBERRY CAKE

Steps:

• Set aside 1/3 cup of blueberry muffin mix
• Spray crock pot with non-stick cooking spray
• Stir together remaining muffin mix, milk, egg and cinnamon
• Pour into crock pot and spread evenly
• Take the set aside blueberry muffin mix and add brown sugar and softened butter
• Cut together muffin mix, brown sugar and butter until mixed thoroughly and crumbly
• Sprinkle crumble mixture over batter
• Cover top of slow cooker with 6-8 paper towels
• Cover and cook on high for 1-1 1/2 hours
• When cake is done, turn off crock pot and let stand for 10 minutes
• Loosen the edges of the cake with a knife and serve

LEMON DRIZZLE CAKE

Steps:

• Add sugar to a mixing bowl and grate in lemon zest. Stir and let sit for 1 hour if possible to intensify the lemon flavor. This step can be skipped if necessary.
• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with greased parchment paper.
• Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool for 5 minutes.
• Meanwhile for lemon drizzle topping whisk sugar and lemon juice together in a bowl until smooth.