Photo of Slow cooker blueberry coffee cake by WW

Slow cooker blueberry coffee cake

SmartPoints® value per serving
Total Time
4 hr 12 min
12 min
4 hr
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.


All-purpose flour

¾ cup(s)

Whole wheat flour

¼ cup(s)



Baking soda

½ tsp

Baking powder

1½ tsp

Table salt

¼ tsp

Ground cinnamon

¼ tsp


1 large, beaten

Plain fat free yogurt

½ cup(s)

Canola oil

2 Tbsp

Vanilla extract

½ tsp

Fresh blueberries

1 cup(s)

Cooking spray

2 spray(s)

Powdered sugar (confectioner's)

1 Tbsp


  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


You can substitute fresh or frozen and thawed raspberries or chopped strawberries for the blueberries, if desired.