Slow Cooker Blueberry Coffee Cake
5
Points®
Total time: 4 hr 12 min • Prep: 12 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time.
Ingredients
All-purpose flour
¾ cup(s)
Whole wheat flour
¼ cup(s)
Sugar
⅓ cup(s)
Baking soda
½ tsp(s)
Baking powder
1½ tsp(s)
Table salt
¼ tsp(s)
Ground cinnamon
¼ tsp(s)
Raw egg
1 large, beaten
Plain fat free yogurt
½ cup(s)
Canola oil
2 tbsp(s)
Vanilla extract
½ tsp(s)
Blueberries
1 cup(s)
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
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.
2
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.
3
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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