Slow Cooker Blackberry Cake - cooking recipe

Ingredients

5 tbsp butter, at room temperature
1/2 cup granulated sugar
2 None eggs
1/3 cup sour cream
1/2 tsp vanilla extract
3/4 cup all-purpose flour, plus 2 tbsp
1/2 tsp baking soda
5 oz frozen blackberries, plus extra to serve
1 1/4 cups vanilla custard, warmed
None None ice cream, to serve

Preparation

Lightly grease the base of a slow cooker and line with parchment paper.
Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla extract until combined. Sift 3/4 cup flour, baking soda and 1/4 tsp salt over top then fold in. Toss berries in remaining flour then gently fold through batter. Transfer to slow cooker and cook on HIGH for 3 hours, or until a skewer inserted in the center comes out clean.
Turn slow cooker off, uncover and let cake rest for 30 mins. Run a knife around the edge and lift cake out with a large spatula. Serve warm topped with extra berries, custard and ice cream.