Created by Engrossed on April 30, 2013
Step 1: In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Step 2: With a mixer, and in another bowl, beat the butter and sugar on medium-high until smooth.
Step 3: Add the eggs and beat until fluffy, about 2 minutes.
Step 4: Add the buttermilk, vanilla, and poppy seeds and beat until combined.
Step 5: Reduce speed to low and slowly beat in the flour mixture.
Step 6: Stir in zest and berries.
Step 7: Place a 15-inch piece of parchment paper in the bowl of a crockpot, letting the excess come up the sides.
Step 8: Spread the batter evenly into the parchment lined bowl of the crockpot. Set the cooker to high and cook, covered, until set and a skewer inserted in the center comes out clean, about 1 hour 45 minutes to 2 hours 45 minutes. See if it looks ready to test at the lesser time. It will depend on your crockpot. *My 6qt round crockpot runs hot, and the cake was done in about 1 hour 45 minutes. If you use a smaller crockpot it could take up to an hour more.
Step 9: Combine the lemon juice and sugar in a bowl and drizzle evenly over the top of the cake.
Step 10: Holding the parchment paper, carefully transfer the cake to a rack. Let cool for at least 15 minutes.
Step 11: Dust with the powdered sugar and serve with lemon curd, fresh berries, and whipped cream, if desired.
Step 12: *This is best served freshly made, still warm.