Blueberry-Lemon Soufflé Pudding Cake {slow cooker}


Blueberry season in Arkansas is here. The season generally extends from mid-June through July, and I do my best to support the efforts of our U-Pick blueberry farms by filling my freezer with berries and my pantry with blueberry and blueberry-habanero jams. I usually make a batch or two of dried berries to use in granola, as well.

This easy Blueberry-Lemon Soufflé Pudding Cake recipe combines two of my favorite flavors with the ease of preparation in the slow cooker to create a dish of two layers – a blueberry-lemon pudding topped by a sweet, lemony spongecake.

It’s best eaten warm on the day it’s made or can be refrigerated for up to two days.

Production of blueberries in Arkansas is growing as varieties, such as the Southern highbush are developed that have a greater heat tolerance and a lower winter chilling requirement than northern highbush blueberries. Head out to one of the U-pick farms and enjoy the bounty.


Cook time: 2 1/2 hours on HIGH
Serves 4

  • 2 cups fresh blueberries
  • 4 large room temperature eggs, separated
  • Finely grated zest of 1 lemon
  • Juice of 2 lemons (about 1/3 cup)
  • 1/2 teaspoon lemon emulsion
  • 4 tablespoons unsalted butter, softened and cubed
  • 1 cup milk
  • 2/3 cup heavy cream
  • 1 cup granulated sugar
  • 1/3 cup Wondra or cake flour
  • 1/2 teaspoon kosher salt
  • nonstick spray
  • blueberry sauce, recipe follows
  • whipped cream or ice cream, optional


  1. Spray the insert of a 6- or 7-quart slow cooker with nonstick cooking spray.
  2. Pour 2 cups berries over the bottom of the insert.
  3. In a medium bowl, whisk together the egg yolks, zest of 1 lemon, lemon juice, lemon emulsion and butter until thoroughly combined.
  4. In a small bowl, blend together the sugar, Wondra and salt.
  5. Combine the egg yolk mixture with the dry ingredients and stir until thoroughly combined; set aside.
  6. In a medium glass bowl, beat the egg whites with an electric mixer until soft peaks form.
  7. Gently fold the egg yolk mixture into the beaten egg whites.
  8. Pour the batter evenly over the blueberries.
  9. Cook on HIGH approximately 2 ½ hours, turning the insert front to back after 1 hour to avoid a hot spot.
  10. Cool slightly before serving. Serve warm topped with blueberry sauce and whipped cream if desired.

Makes 1 1/3 cups

  • 1 tablespoon unsalted butter
  • 2 cups blueberries
  • finely grated zest of 1 lemon
  • 1/4 cup sugar


  1. Combine all ingredients in a medium saucepan.
  2. Cook, stirring frequently, over medium-high heat until the blueberries soften and release their juice.
  3. Cook until slightly thickened; cool slightly before serving.

Adapted: slow cooker: The Best Cookbook Ever, Chronicle Books 2009

debbieaArkansas Women Blogger member and co-administrator Debbie Arnold pontificates and eats at Dining With Debbie. She and her Hubby split their time between Central and Northwest Arkansas. She loves to cook, develop recipes and have play dates with her two perfect grands. Mostly, she has play dates with the Perfect Ones.