|POINTS® Value: 3Servings: 8Preparation Time: 12 minCooking Time: 240 minLevel 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.|
|3/4 cup(s) all-purpose flour|
|1/4 cup(s) whole wheat flour|
|1/3 cup(s) 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(s) plain fat-free yogurt|
|2 Tbsp canola oil|
|1/2 tsp vanilla extract|
|1 cup(s) blueberries|
|2 spray(s) cooking spray|
|1 Tbsp powdered sugar|
- 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.
- 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.
- 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.
- 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.