plath
07-04-2006, 01:55 PM
Slow Cooker Blueberry Coffee Cake
POINTS® Value | 3
Servings | 8
Preparation Time | 12 min
Cooking Time | 240 min
Level of Difficulty | Easy
Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time. It bakes while you’re out enjoying the summer sun.
Ingredients
3/4 cup all-purpose 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 table salt
1/4 tsp ground cinnamon
1 large egg(s), beaten
1/2 cup plain fat-free yogurt
2 Tbsp canola oil
1/2 tsp vanilla extract
1 cup blueberries
2 sprays cooking spray
1 Tbsp powdered sugar
Instructions
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.
2. 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.
3. 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.
Notes
You can substitute fresh or frozen and thawed raspberries or chopped strawberries for the blueberries, if desired. You can also switch to a berry-flavored fat-free yogurt.
POINTS® Value | 3
Servings | 8
Preparation Time | 12 min
Cooking Time | 240 min
Level of Difficulty | Easy
Pick up some sugar-sweet blueberries at a farmers’ market and then whip up this scrumptious coffee cake in no time. It bakes while you’re out enjoying the summer sun.
Ingredients
3/4 cup all-purpose 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 table salt
1/4 tsp ground cinnamon
1 large egg(s), beaten
1/2 cup plain fat-free yogurt
2 Tbsp canola oil
1/2 tsp vanilla extract
1 cup blueberries
2 sprays cooking spray
1 Tbsp powdered sugar
Instructions
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.
2. 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.
3. 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.
Notes
You can substitute fresh or frozen and thawed raspberries or chopped strawberries for the blueberries, if desired. You can also switch to a berry-flavored fat-free yogurt.