Breakfast

Slow Cooker Blueberry Coffee Cake is for Breakfast, Dessert.

Slow Cooker Blueberry Coffee Cake takes 15 minutes to prepare.

Slow Cooker Blueberry Coffee Cake takes 240 minutes to cook.

Slow Cooker Blueberry Coffee Cake makes 8 servings.

The ingredients for Slow Cooker Blueberry Coffee Cake are:

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

Here is how you make Slow Cooker Blueberry Coffee Cake:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SORAUTEN.

The nutritional information for Slow Cooker Blueberry Coffee Cake is:

• 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