Lemon Custard Cake in a Crockpot

From the Recipe Shoebox. 

The Ingredients:
1 c sugar
1/2 c flour
zest of 2 lemons (just the yellow part)
1 1/2 c milk
1/2 c lemon juice (use the juice of 2 lemon plus extra needed to make 1/2 cup)
3 eggs, slightly beaten

The Directions:

Thoroughly grease the inside of your crock-pot
In separate bowls mix the dry ingredients in one (including the zest), and the wet ingredients in another.
Add the wet ingredients to the dry ingredients and beat so that the batter is smooth. Pour into greased crock-pot. (sorry for the blurry picture)
Cook on High for 2-3 hours until a toothpick inserted in the middle comes out mostly clean. I used a 4 qt crock-pot and it took a little over 2 1/2 hours.
Remove lid and turn off heat. Serve warm with blueberry sauce if desired. (recipe to follow)

Blueberry sauce

The Ingredients:
1/2 c water
1 c frozen blueberries
1/2 c sugar
1 tsp lemon juice

The Directions:

Add all the ingredients into a small sauce pan. Heat on stove on med-high heat stirring so as to dissolve the sugar. Bring to a boil. Then turn down heat and let thicken. At this point you can squish the blueberries with the back of your fork. When it is at the desired thickness, then remove from heat and cool a little to serve with a lemony treat. (although it's also good on vanilla ice cream)