Slow Cooker Blueberry Coffee Cake

Name: Slow Cooker Blueberry Coffee Cake Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 3/4 cup flour; 1/4 cup whole wheat flour; 1/3 cup sugar; 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp cinnamon; 1 large egg; 1/2 cup plain fat-free yogurt; 2 tbsp canola oil; 1/2 tsp vanilla extract; 1 cup fresh blueberries; 1 tbsp powdered sugar

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 8

Ingredients

3/4 cup flour1/4 cup whole wheat flour1/3 cup sugar1/2 tsp baking soda1 1/2 tsp baking powder1/4 tsp salt1/4 tsp cinnamon1 large egg1/2 cup plain fat-free yogurt2 tbsp canola oil1/2 tsp vanilla extract1 cup fresh blueberries1 tbsp powdered sugar

Directions

Combine flours, sugar, baking soda, baking powder, salt & cinnamon in a bowl. Combine egg, yogurt, oil & vanilla. Beat egg mixture into flour mixture with a wooden spoon, combine well. Flod in blueberries. Spray a 2 qt round souffle dish with nonstick spray & spoon batter into it. Spray a piece of aluminum foil & cover the souffle dish tightly. Pour 2 cups of hot water into slow cooker % place souffle dish inside. Cover & cook on high for 3-4 hours. Remove dish from slow cooker & cool on wire rack for 5 minutes. Turn cake onto wire rack to cool completely. Dust with powdered sugar before slicing into 8 pieces.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SORAUTEN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 152.6
Total Fat: 4.5 g
Cholesterol: 24.2 mg
Sodium: 263.6 mg
Total Carbs: 25.0 g
Dietary Fiber: 1.3 g
Protein: 3.4 g

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