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Blueberry Coffee Cake




Source of Recipe


WW


List of Ingredients




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

Recipe



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.
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.