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Crock Pot Blueberry Coffee Cake
This delicious coffee cake is sure to be an instant family favorite!
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Breakfast
Servings:
8
servings
Author:
Aunt Lou
Ingredients
3/4
c
all-purpose flour
1/4
c
whole-wheat flour
1/3
c
sugar
1.5
t
baking powder
1/2
t
baking soda
1/4
t
salt
1/2
t
cinnamon
1
egg
beaten
1/2
c
vanilla yogurt
2
T
oil
1
t
vanilla extract
6
oz
blueberries
2
c
hot water
1
T
powdered sugar
1/4
c
butter
melted
3/4
c
packed brown sugar
c
Optional: An additional 1/4 butter melted and 3/4 c packed brown sugar for swirl
Instructions
Mix together your flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl
In a separate bowl, combine your egg, yogurt, oil and vanilla extract
Add your egg mixture to your flour mixture and beat together until smooth
Fold your blueberries into your batter (gently!)
Spoon your mixture in a greased small heat safe casserole dish that will fit in your slow cooker.
If swirl is desired, mix together 1/4 c melted butter and 3/4 c packed brown sugar and plop on top of batter
Swirl into batter with a knife
Mix together remaining 1/4 c melted butter and 3/4 c brown sugar and plop on top of cake batter for topping
Cover tightly with aluminum foil
Pour your hot water into your crock pot
Place your dish into your crock pot
Cover and cook on high for 3-4 hours
Remove your dish from your crock pot and place on a wire rack to cool
Sprinkle with powdered sugar and serve