SLOW COOKER BLUEBERRY COFFEE CAKE RECIPE - (4.6/5)

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Slow Cooker Blueberry Coffee Cake Recipe - (4.6/5) image

Provided by 1982

Number Of Ingredients 14

3/4 cup(s) all purpose flour
1/4 cup(s) whole wheat flour
1/3 cup(s) sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp ground cinnamon
1 large egg(s), beaten
1/2 cup(s) plain fat free yogurt
2 Tbsp canola oil
1/2 tsp vanilla extract
1 cup(s) fresh blueberries
2 spray(s) cooking spray
1 Tbsp powdered sugar

Steps:

  • Combine both flours, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Combine egg, yogurt, oil and vanilla extract in a small bowl; stir well. Beat egg mixture into flour mixture with a wooden spoon until smooth; stir in blueberries. Coat a 2-quart round soufflé dish with cooking spray; spoon batter into dish. Coat a sheet of aluminum foil with cooking spray; cover dish tightly with foil, coated side-down, so no water seeps in. Pour 2 cups of hot water into a 5-quart or larger slow cooker; place covered baking dish in slow cooker. Cover slow cooker; cook on HIGH for 3 to 4 hours. Remove baking dish and cool on wire rack for 5 minutes. Turn cake upside down onto a wire rack to cool completely. Dust with powdered sugar before slicing into 8 pieces. Yields 1 slice per serving.

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