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Do you love lemon and blueberry? Do you love a light, moist cake? You won’t want to miss this Crock Pot Upside-Down Blueberry-Lemon Cake from Gooseberry Patch’s Everyday Slow Cooker.

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Aunt Lou here.

So if you didn’t notice, I have been on a bit of a lemon/blueberry kick here lately. Although this cake is similar to this Lemon-Blueberry Crock Pot Cake in that it has a lemon cake mix and blueberries in it, it is completely different.

Crock Pot Upside-Down Blueberry-Lemon Cake

This recipe has your whip the egg whites and uses blueberry pie filling instead of frozen blueberries. While this may not sound like it would make much of a difference…it really does!

The cake is light and moist…and almost fluffy and the blueberry pie filling gives you a little extra sweetness this time around.

Now don’t let the list of instructions scare you away. It seriously took all of five to seven minutes to throw this together.

Crock Pot Upside-Down Blueberry-Lemon Cake Recipe

Note: Scroll to the bottom of this post for a printable version of this recipe.

Ingredients for Slow Cooker Upside-Down Blueberry-Lemon Cake Recipe

• 21 oz can blueberry pie filling
• 2 eggs, separated
• 18¼ oz pkg. lemon cake mix
• 1 c water
• ⅓ c applesauce

How to make Upside-Down Blueberry-Lemon Cake in a Crock Pot

1. Lightly spray your crock pot with some cooking spray
2. Spread your pie filling evenly across the bottom
3. Using an electric mixer, beat your eggs whites for approximately 2 minutes (until soft peaks form)
4. Add in your egg yolks, lemon cake mix, water and applesauce and mix together until just combined
5. Pour your batter over your pie filling, but do not stir them together
6. Stack 8 paper towels on top of your slow cooker and cover with the lid (this will keep the condensation from dripping on your cake)
7. Cover and cook on high for 1½ – 2 hours, until it passes the toothpick test

Notes on this Crock Pot Upside-Down Blueberry-Lemon Cake Recipe

• Keep an eye on it the first time you make it to know how quickly your crock pot will cook it – mine took about an hour and a half.
• Now I know this will come as a huge shock, but I used my Hamilton Beach Programmable Insulated Slow Cooker for this recipe. It is just so easy to clean! I can’t help it! Any 5-6 quart slow cooker will do. I wouldn’t go any smaller though because this is a pretty thick cake.
• Recipe is from Gooseberry Patch’s Everyday Slow Cooker (one of our favorite cookbooks!)
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Printable Version of Crock Pot Upside-Down Blueberry-Lemon Cake

Crock Pot Upside-Down Blueberry-Lemon Cake Recipe

Crock Pot Upside-Down Blueberry-Lemon Cake is light and fluffy dessert that can cook while you eat dinner!

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Servings: 10

Author: Aunt Lou

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Ingredients

• 21 oz can blueberry pie filling
• 2 eggs separated
• 18¼ oz pkg. lemon cake mix
• 1 c water
• ⅓ c applesauce

Instructions

• Lightly spray your crock pot with some cooking spray
• Spread your pie filling evenly across the bottom
• Using an electric mixer, beat your eggs whites for approximately 2 minutes (until soft peaks form)
• Add in your egg yolks, lemon cake mix, water and applesauce and mix together until just combined
• Pour your batter over your pie filling, but do not stir them together
• Stack 8 paper towels on top of your slow cooker and cover with the lid (this will keep the condensation from dripping on your cake)
• Cover and cook on high for 1½ - 2 hours, until it passes the toothpick test

Notes

• Keep an eye on it the first time you make it to know how quickly your crock pot will cook it - mine took about an hour and a half.
• Now I know this will come as a huge shock, but I used my Hamilton Beach Programmable Insulated Slow Cooker for this recipe. It is just so easy to clean! I can't help it! Any 5-6 quart slow cooker will do. I wouldn't go any smaller though because this is a pretty thick cake.
• Recipe is from Gooseberry Patch’s Everyday Slow Cooker (one of our favorite cookbooks!)
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!