Ingredients

The following ingredients have 4 Servings
  • 125 g butter
  • 125 g caster (superfine) sugar
  • 2 medium free-range eggs
  • 250 g plain (all-purpose) flour
  • 2 tsp baking powder
  • 200 ml milk
  • zest of a lemon
  • 1 tin blackberries in syrup (drained and mashed up, or use fresh berries, blueberries or blackberries work well)
  • 300 g icing sugar
  • 150 g unsalted butter
  • a handful of blueberries (or blackberries)

Instruction

  • Cream together the butter and sugar using an electric whisk.
  • Whisk together eggs and milk in a jug. Get the flour and baking powder ready in another bowl.
  • Add some of the egg and milk mixture to the butter and sugar, followed by some of the flour mixture, and mix well. Keep adding until it is all in.
  • Add the zest of the lemon and stir.
  • Grease your slow cooker pot and put in a cake case or baking paper.
  • Put half the cake mixture in, then put in the puréed blackberries.
  • Add the rest of the cake mixture on top and swirl slightly.
  • Cook for 1-2 hrs on high (see notes above) or until a skewer comes out clean.
  • Remove from the pot when it has cooled enough to handle, and allow it to cool fully on a rack. This will take quite a while.
  • Once it is completely cool you can ice it if you want to (or just eat it up!). I topped mine with blueberry buttercream made with 150 g butter, softened, and approx. 300 g icing sugar, whizzed up using the electric whisk. I microwaved a handful of blueberries in a little water for a minute on high, then left it to cool and removed the skins. Then I stirred the juice into the buttercream little by little to achieve the desired colour.