Stand Mixer Sunday: Lemon Blueberry Crock Pot Cake

I should rename this the Lemon Blueberry Mistake Cake. Subtitle: You're my favorite mistake. I knew I had a box on Duncan Hines Cake and Wilderness blueberry filling from the Foodbuzz Tastemaker program and knew exactly what I wanted to make today. I blended all the ingredients for a lemon crumble bar with blueberry filling, assembled the whole concoction, then got ready to bake it into delicious, fluffy and gooey perfection.

Except the oven didn't want to play. It's red LCD display glared 100 degrees back at me. I tried unplugging the oven, starting again, etc. And nothing. The interior remained as cool as a the tile floor. Seriously, how much crap in my house can break at the same time? To prove I'm not prone to dramatics, see exhibit A (the wash machine), exhibit B (the electrical in the kitchen) and exhibit c (the furnace).

So it was time for plan B. I pulled out my beloved crock pot and hoped for the best, amending the topping slightly to make it all work. When all was said and done, I was very pleased with the deliciously moist cake that resulted from baking in the slow cooker. It's not so attractive, but what this cake lacks in looks it makes up for in flavor.

Lemon Blueberry Crock Pot Cake

1 box Duncan Hines Lemon Supreme Cake Mix

3 eggs

1/3 cup sugar-free applesauce

1/8 cup vegetable oil

1/4 cup water

1 can Wilderness blueberry pie filling

1/2 stick butter, cold

1/4 cup brown sugar

1/4 teaspoon baking powder

Using a stand mixer with the whisk attachment, mix the cake mix, eggs, applesauce, vegetable oil and water until combined, then mix for two minutes.

Spray the crock pot with oil, then spoon half of the cake batter into the crock pot. Spoon the blueberry topping over, then top with the remaining cake batter.

Mix together the remaining ingredients, then top the final cake batter layer with the topping. Bake in the crock pot for 2 and 1/2 hours on low, then allow to sit for 15 minutes before slicing and serving.