• Prep Time: 1 min.
  • Cooking Time: 1 min.
  • Serves: 6 servings

Crockpot Blueberry Coffee Cake with Vanilla

Category: Quick & Easy, Cakes, Berries, Coffee Cakes

 Ingredients List

  • 3 tablespoons butter, at room temperature
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 ½ cups blueberries
  • Nonstick cooking spray or melted butter, for greasing


1. Use a round of parchment paper to line the bottom of the crockpot and spray the paper with nonstick cooking spray or brush it with melted butter.
2. Cream the sugar and butter using an electric mixer.
3. Add the eggs and beat for ten seconds.
4. Add the sour cream and vanilla and beat for half a minute or until it is all well mixed together.
5. Sift the baking soda, salt and 1 cup of the flour into the mixture and beat it for half a minute or a minute, until it is light and fluffy.
6. Do not over-mix it.
7. Coat the blueberries in the remaining 2 tablespoons of flour and fold them into the mixture.
8. Spread the batter over the bottom of the slow cooker.
9. Cook the cake on high.
10. Check it after an hour and a half and then every half an hour to see if it is beginning to brown.
11. When it is, insert a skewer into the center of the cake.
12. If it comes out clean, the cake might be done.
13. This will take anywhere between one and a half hours to two and a half hours.
14. Turn the slow cooker off and take the lid off.
15. Let the cake sit in there for half an hour to firm up.
16. Run a knife around the outside and lift it out using a big spatula.

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