Slow cooker blueberry coffee cake
5
Points®
Total time: 4 hr 12 min • Prep: 12 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
Yes way! You can make a delicious dessert in your slow cooker. Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time. The slow cooker creates the perfect environment to bake this custard-style coffee cake by keeping the water temperature steady during the cooking process. Take one bite and you will be transported to your favorite bakery! Serve this for breakfast or an after dinner treat. The easy preparation and hands-off cooking makes this ideal for the holidays when there is lots to do and a lot of mouths to feed.
Ingredients
All-purpose flour
¾ cup(s)
Whole wheat flour
¼ cup(s)
Sugar
⅓ cup(s)
Baking soda
½ tsp
Baking powder
1½ tsp
Table salt
¼ tsp
Ground cinnamon
¼ tsp
Egg
1 large egg(s), beaten
Plain fat free yogurt
½ cup(s)
Canola oil
2 Tbsp
Vanilla extract
½ tsp
Blueberries
1 cup(s)
Cooking spray
2 spray(s)
Powdered sugar (confectioner's)
1 Tbsp
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.
4
Serving size: 1 slice
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