Slow Cooker Blueberry Coffee Cake Recipe2018-09-10
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 4:00 h
- Ready In : 4:10 h
Slow cooker blueberry coffee cake recipe. Very simple and easy dessert cooked in a slow cooker. This delicious cake recipe adapted from https://www.weightwatchers.com/ If you don’t like blueberries, prepare Simple Cinnamon Coffee Cake (recipe follows)
Slow Cooker Simple Cinnamon Coffee Cake Recipe
Makes 12 servings
Ingredients: 19 oz (570 g) package fat-free muffin mix, 1/2 cup (125 ml) nonfat half-and-half, 1/2 cup (125 ml) egg substitute, 1/4 teaspoon (1 ml) ground cinnamon, 2 tablespoons (30 ml) powdered sugar, fresh fruit (optional)
Instructions: Grease inside of a slow cooker with nonstick cooking spray. Heat 4-6-quart (4-6 L) slow cooker at high heat for 10 minutes. Remove 1/2 cup 9125 ml) of muffin mix from the package and set aside.
In a medium mixing bowl, combine remaining muffin mix, half-and-half, and egg substitute. Mix well. Spread muffin mixture in the slow cooker. In a small mixing bowl, combine reserved muffin mixture with ground cinnamon. Stir well, then sprinkle cinnamon mixture over batter in the slow cooker.
Place a paper towel over the top of the cooker. Close the slow cooker and cook on high-heat setting for 1 hour.
Turn off the slow cooker and open the lid. Remove the crock from the cooker and let cool for about 10 minutes. Run a sharp knife around the edge of cooked cake to loosen, then place the plate on top of the slow cooker and flip it upside down to remove the cake.
Set cooked cinnamon coffee cake aside and let cool. When the cake is completely cooled, sprinkle with powdered sugar and transfer to a cutting board. Cut into wedges and serve with fresh fruit, if desired.
176 calories, 0 g Total Fat, 0 mg Cholesterol, 416 mg Sodium, 41 g Carbohydrate, 3 g Fiber, 3g Protein
The huge collection of Slow Cooker Recipes, enjoy it!
Slow Cooker Blueberry Coffee Cake Recipe
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 egg, beaten
- 1/2 cup (125 ml) plain fat-free yogurt
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1cup (250 ml) fresh blueberries
- 1 tablespoon powdered sugar
In a large mixing bowl, combine all-purpose and whole wheat flours, granulated sugar, cinnamon, baking soda, baking powder, and salt. Mix well.
In a small mixing bowl, combine beaten egg, canola oil, yogurt, and vanilla extract. Stir well, then, using a wooden spoon, beat the egg mixture into the flour mixture until smooth. Stir in fresh blueberries.
Grease a 2-quart (2 L) round soufflé dish with nonstick cooking spray, then spoon the batter into the dish. Coat a sheet of an aluminum foil with nonstick cooking spray. Cover the dish tightly with foil, coated side-down.
Pour 2 cups (500ml) of hot water 5-quart (5 L) slow cooker. Arrange covered baking dish in the slow cooker.
Cover cooker and cook on high-heat setting for 3-4 hours.
Turn off the slow cooker and open the lid. Remove the baking dish and cool on wire rack for about 5 minutes. Flip cooked cake upside down onto a wire rack to cool completely.
Sprinkle with powdered sugar and transfer to a cutting board. Cut into wedges. Serve hot.
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.