Slow Cooker Blueberry Coffee Cake Recipe

slow cooker blueberry coffee cake recipe
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Slow cooker chicken Kiev recipe. Learn hot to cook famous chicken Kiev in a slow cooker. Yummy! #slowcooker #crockpot #dinner #chickenkiev #chicken #homemade

    Slow Cooker Chicken Kiev Recipe

  • Slow cooker bean and squash stew recipe. Very simple, healthy, and delicious vegetarian bean stew cooked in a slow cooker. #slowcooker #crockpot #stew #vegetarian #vegan #dinner

    Slow Cooker Bean and Squash Stew Recipe

  • Instant pot corned beef hash recipe. Corned beef with vegetables and herbs cooked in an electric instant pot. #pressurecooker #instantpot #beef #hash #dinner

    Instant Pot Corned Beef hash Recipe

  • Slow cooker keto ham and cheese sliders. Learn how to cook healthy ham and cheese sliders in a slow cooker. #slowcooker #crockpot #keto #dinner #sliders #dinner

    Slow Cooker Keto Ham and Cheese Sliders

  • Slow cooker chicken mushroom pot pie recipe. Learn how to cook super delicious chicken pot pie filling in a slow cooker. #slowcooker #crockpot #chicken #dinner #pie

    Slow Cooker Chicken Mushroom Pie Recipe

Nutritional Info

This information is per serving.

  • Calories

    130
  • Fat

    2 g
  • Protein

    4.5 g
  • Carbohydrate

    25 g
  • Fiber

    4 g

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

Ingredients

  • 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

Method

Step 1

In a large mixing bowl, combine all-purpose and whole wheat flours, granulated sugar, cinnamon, baking soda, baking powder, and salt. Mix well.

Step 2

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.

Step 3

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.

Step 4

Pour 2 cups (500ml) of hot water 5-quart (5 L) slow cooker. Arrange covered baking dish in the slow cooker.

Step 5

Cover cooker and cook on high-heat setting for 3-4 hours.

Step 6

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.

Step 7

Sprinkle with powdered sugar and transfer to a cutting board. Cut into wedges. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.