Slow Cooker Blueberry Coffee Cake

Being without an oven was going just fine...
...until I got a hankerin' for some cake!

Silly sweet tooth!

So I googled "Slow Cooker Cake Recipe".
(What would I do without my friend google?)
I was surprised how many recipes popped up.
Many were for chocolate lava crock pot cakes.

Although those sounded really,really good,
I'm really trying to stick with healthier recipes. Really.

I also wanted a cake that we could eat for breakfast.
Doesn't every mom serve cake at breakfast?
I guess I'm just that cool...or not.

So I finally landed on this Blueberry Coffee Cake recipe from the Weight Watcher's website.
WW...must be healthy, right?
To my delight, this recipe is healthy and most importantly, delicious!
So delicious, I might just keep on baking in my crock pot!

Slow Cooker Blueberry Coffee Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 large egg, beaten
1/2 cup plain yogurt (I used Greek yogurt)
2 Tbsp canola oil
1/2 tsp vanilla extract
1 cup unsweetened blueberries
1 Tbsp powdered sugar

Instructions
* Combine both flours, sugar, baking soda, baking powder, 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.
* Grease a 2-quart round soufflé dish; spoon batter into dish. Grease a sheet of aluminum foil; 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.
Notes
* You can substitute fresh or frozen and thawed raspberries or chopped strawberries for the blueberries, if desired.

The cake--all settled in the "bath tub"!

Finished baking and definitely worth the wait!

So good it almost looks heavenly there on the plate!