Slow Cooker Blueberry Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Slow Cooker Blueberry Coffee Cake calories by ingredient

Number of Servings: 8


    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


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.