Photo of Slow cooker blueberry coffee cake by WW

Slow cooker blueberry coffee cake

5
5
5
SmartPoints® value per serving
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

cup(s)

Baking soda

½ tsp(s)

Baking powder

1½ tsp(s)

Table salt

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Egg(s)

1 large, beaten

Plain fat free yogurt

½ cup(s)

Canola oil

2 tbsp(s)

Vanilla extract

½ tsp(s)

Fresh blueberries

1 cup(s)

Powdered sugar (icing sugar)

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.

Notes

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.