Slow Cooker Blackberry Cake

• 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

1. Lightly grease the base of a slow cooker and line with parchment paper.
2. 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.
3. 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.

butter, granulated sugar, eggs, sour cream, vanilla, flour, baking soda, frozen blackberries, vanilla custard, cream

Taken from recipes-plus.com/api/v2.0/recipes/30296 (may not work)