Slow Cooker Blueberry Coffee Cake

By 1982

Weight Watchers Recipe
4 Points Plus
Value Track
Prep time: 12 min
Cook time: 240 min
Serves: 8
Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time.

Ingredients

• 3/4 cup(s) all purpose flour
• 1/4 cup(s) whole wheat flour
• 1/3 cup(s) sugar
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp table salt
• 1/4 tsp ground cinnamon
• 1 large egg(s), beaten
• 1/2 cup(s) plain fat free yogurt
• 2 Tbsp canola oil
• 1/2 tsp vanilla extract
• 1 cup(s) fresh blueberries
• 2 spray(s) cooking spray
• 1 Tbsp powdered sugar

Preparation

Step 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.


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.


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. Yields 1 slice per serving.