Ok. I have a confession to make…I don’t like to bake. For the sake of my kids I make cookies once in a while but that’s probably it. I do however like easy desserts that involve simple ingredients and are made in the slow cooker. This simple and easy crockpot blueberry coffee cake is moist, bursting with fresh blueberries, and has a delicious cinnamon crumbly topping. This is the perfect dish for a breakfast get-together, brunch, served with your favorite cup of coffee, or as a slice to satisfy your sweet tooth. So so good!
Ingredients
-Batter
1 3/4 cups Bisquick baking mix
2 eggs
1 cup brown sugar
1 cup greek yogurt
1 tsp vanilla
1 cup blueberries
-Topping
1/8 cup Bisquick baking mix
1/8 cup brown sugar
1 tsp cinnamon
Instructions:
Spray your 4 quart slow cooker with non-stick spray.
Mix all batter ingredients in a medium bowl until well mixed, adding blueberries last and gently folding them in.
Mix all topping ingredients in a small bowl and set aside.
Add batter to slow cooker.
Sprinkle the streusel mixture on top.
Cover slow cooker.
Cook on high for 1 1/2 to 2 hours or until toothpick inserted in center comes out clean.
Carefully take cake out of slow cooker and place onto a plate. (I let the slow cooker insert cool and i flipped it upside down).
Slice and serve with your favorite cup of coffee, or as dessert!
[yumprint-recipe id=’40’]
This is almost too pretty to eat! Great recipe.
Thank you so much Shannon!!! It was delish!