Traditional soufflé pudding cakes puff up and separate into a pudding-like layer on the bottom covered by a sponge cake on the top. This pudding cake takes that one step far­ther and incorporates blueberries into the pudding layer for a delicious surprise. Serve the cake warm.

Ingredients
1 cup fresh blueberries
4 large eggs, separated
Grated zest of 1 lemon
1⁄3 cup fresh lemon juice
4 tablespoons (1⁄2 stick) butter, at room temperature
1 2⁄3 cups milk
1 cup sugar
1⁄3 cup all-purpose flour
1/8 teaspoon salt

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. Beat the egg whites in a large mixer bowl until soft peaks form, and set aside.

Whisk the egg yolks in another mixer bowl. Add the zest and juice, butter, and milk and whisk until blended. Stir together the sugar, flour, and salt in another bowl and 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.

Serves 6

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Excerpted with permission from Slow Cooker: The Best Cookbook Ever. Copyright © 2009 by Chronicle Books LLC.