Monday, August 23, 2010



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.

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