Slow Cooker Blueberry Coffee Cake
4 hr 12 min
Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time.
Whole wheat flour
1 large, beaten
Plain fat free yogurt
Powdered sugar (confectioner's)
- 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.
You can substitute fresh or frozen and thawed raspberries or chopped strawberries for the blueberries, if desired. You can also switch to a berry-flavored fat-free yogurt.