Do you love lemon and blueberry? If you enjoy a light, moist cake, try this Crock Pot Upside-Down Blueberry-Lemon Cake from Gooseberry Patch’s Everyday Slow Cooker.
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Hello, Aunt Lou here.
I’ve been on a bit of a lemon-and-blueberry kick lately. While this cake shares some similarities with other lemon-blueberry slow cooker cakes, it stands apart thanks to a few key differences: the egg whites are whipped separately and the recipe uses blueberry pie filling instead of frozen berries. Those changes yield a lighter, almost fluffy texture and a touch more sweetness from the pie filling.
Crock Pot Upside-Down Blueberry-Lemon Cake
The cake is surprisingly easy to assemble—about five to seven minutes—and bakes in the slow cooker while you go about your day. The result is a tender, moist lemon cake with a delicious blueberry topping once inverted.
Recipe
Scroll to the printable section below if you prefer a clean recipe card.
Ingredients
- 21 oz can blueberry pie filling
- 2 eggs, separated
- 18.25 oz package lemon cake mix
- 1 cup water
- 1/3 cup applesauce
Instructions
- Lightly spray the inside of your crock pot with cooking spray.
- Spread the blueberry pie filling evenly across the bottom of the crock.
- Using an electric mixer, beat the egg whites until soft peaks form (about 2 minutes).
- Fold in the egg yolks, lemon cake mix, water, and applesauce, mixing just until combined.
- Pour the batter gently over the pie filling—do not stir.
- Stack about eight paper towels and place them over the crock pot opening, then set the lid on top. This helps prevent condensation from dripping onto the cake.
- Cover and cook on high for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean. Cooking time can vary by slow cooker, so check near the lower end of the range the first time you make it.
Notes
- Monitor the cake the first time you make it so you learn how your slow cooker performs; mine finished in about 1½ hours.
- Any 5–6 quart slow cooker works well for this recipe. Smaller cookers may not allow the cake to rise properly.
- This recipe is adapted from Gooseberry Patch’s Everyday Slow Cooker cookbook.
- Nutrition and calorie counts will vary depending on the exact products you use.
- All slow cookers heat differently; use the times provided as a guideline and adjust as needed for your appliance.
Printable Version
Crock Pot Upside-Down Blueberry-Lemon Cake
Cake yields about 10 servings. Prep time: 5 minutes. Cook time: 1½–2 hours. Total time: about 2 hours 5 minutes. Author: Aunt Lou.
Ingredients
- 21 oz can blueberry pie filling
- 2 eggs, separated
- 18.25 oz package lemon cake mix
- 1 cup water
- 1/3 cup applesauce
Instructions
- Spray the crock pot with cooking spray.
- Spread the blueberry pie filling over the bottom of the crock.
- Beat egg whites with an electric mixer until soft peaks form (about 2 minutes).
- Add egg yolks, lemon cake mix, water, and applesauce; mix until just combined.
- Pour the batter over the pie filling without stirring.
- Place eight stacked paper towels over the crock opening and set the lid on top to prevent condensation.
- Cook on high for 1½–2 hours, or until a toothpick comes out clean. Check earlier if your slow cooker runs hot.
Notes
- Keep an eye on the cake during its first bake in your slow cooker—timing varies by model.
- Use a 5–6 quart slow cooker for best results; smaller pots may not accommodate the cake properly.
- Recipe source: Gooseberry Patch’s Everyday Slow Cooker.
- Adjust cooking times as needed for your appliance.
