Ingredients

The following ingredients have 8 Servings
  • 3/4 c all-purpose flour
  • 1/4 c whole-wheat flour
  • 1/3 c sugar
  • 1.5 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1 egg (beaten)
  • 1/2 c vanilla yogurt
  • 2 T oil
  • 1 t vanilla extract
  • 6 oz blueberries
  • 2 c hot water
  • 1 T powdered sugar
  • 1/4 c butter (melted)
  • 3/4 c packed brown sugar
  • c Optional: An additional 1/4 butter melted and 3/4 c packed brown sugar for swirl

Instruction

  • Mix together your flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl
  • In a separate bowl, combine your egg, yogurt, oil and vanilla extract
  • Add your egg mixture to your flour mixture and beat together until smooth
  • Fold your blueberries into your batter (gently!)
  • Spoon your mixture in a greased small heat safe casserole dish that will fit in your slow cooker.
  • If swirl is desired, mix together 1/4 c melted butter and 3/4 c packed brown sugar and plop on top of batter
  • Swirl into batter with a knife
  • Mix together remaining 1/4 c melted butter and 3/4 c brown sugar and plop on top of cake batter for topping
  • Cover tightly with aluminum foil
  • Pour your hot water into your crock pot
  • Place your dish into your crock pot
  • Cover and cook on high for 3-4 hours
  • Remove your dish from your crock pot and place on a wire rack to cool
  • Sprinkle with powdered sugar and serve