Slow Cooker Whole Wheat Blueberry Coffee Cake

Coffee cake in the slow cooker? Yes indeed! The trick to baking this Slow Cooker Whole Wheat Blueberry Coffee Cake is to find a souffle pan that will fit in your slow cooker. You should find a 2 quart round souffle dish fits well in a 5 quart slow cooker.

The cake will cook in a water bath. Once the batter is made and is in the souffle dish, place the souffle dish in the slow cooker. You will then pour hot water around the souffle dish like the picture below:

This recipe calls for whole wheat white flour. If you have never cooked with it before, it is lighter than whole wheat flour. It can be found in most grocers and is a great way to introduce your family to whole grains. However, if all you have is unbleached all-purpose flour, feel free to substitute.

Slow Cooker Whole Wheat Blueberry Coffee Cake
  • 1 cup white whole wheat flour
  • ⅔ cup sugar
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon dried lemon peel
  • 1 egg
  • ½ cup sour cream
  • ⅓ cup canola oil
  • 1 cup frozen blueberries
  1. Combine flour, sugar, baking soda, baking powder, salt, and lemon peel in a large bowl.
  2. In a small bowl, stir together the egg, sour cream and canola oil.
  3. Mix the wet ingredients until the dry ingredients until well combined. Gently stir in the blueberries.
  4. Coat a 2 quart souffle pan with cooking spray. Add the batter. Lower into the slow cooker. Cover with a piece of foil and wrap tightly so no water gets into batter.
  5. Pour 2 cups of hot water into the slow cooker.
  6. Set the slow cooker to high and cook for 3 to 3½ hours.
  7. When baked, turn cake upside down onto a wire rack. Allow to cool.
  8. Dust with powdered sugar if desired before serving.

NOTE: I have cooked this coffee cake on low for 8 hours. HOWEVER, you will need to add additional water to the slow cooker. If the slow cooker runs out of water while it is on, you run the danger of having the crock crack.

Homemade Grab and Go Snack Bars

These bars are an experiment for my family.  The first part of the experiment is a success – the bars taste good and the kids like them!  The next part is to see if we can stop buying granola bars and eat these instead.

I don’t buy many snack foods, but during the school year I do make a habit of buying granola bars.  They are expensive.  I’ve wanted to try making my own for a long time, but kept putting it off.

Then I saw some soft baked bars in the granola bar aisle and a light bulb went off.  I remembered a recipe for oatmeal cookies from Whole Foods for the Whole Family and I was pretty sure it could be baked in bar form instead of cookies.

I made two different versions – Mixed Berry and Peanut Butter, Chocolate Chip.  They are both great.  Bonus: they’re healthy too!  And they can be frozen.  Now we’re talking!

I wrapped the bars in plastic wrap and put them all in freezer bags.  The kids have been grabbing them to take to soccer and classes.  They say the bars thaw quickly and aren’t crumbly to eat.  They like them better than store bought granola bars.

I did tell the kids that they can only have them if they are leaving the house and will need a snack while they’re gone.  We have other foods they can snack on at home.  I want to have the bars used for the intended purpose and not scarfed down in two days.

Here’s what you’ll need to make the mixed berry version.  The peanut butter version has similar ingredients.  [Read more…]

Ingredient Spotlight: Whole Wheat Flour (2012)

If you’re trying to eat healthier, switching to whole grains is a great step.  In many recipes, you can just swap the refined flour for whole wheat without any problems.  In some recipes, the result may be too heavy.  If that’s the case, try using whole wheat pastry flour instead.

I like using whole wheat flour for certain things.  I’ve used it to make cornbread (just swap the white for wheat) and biscuitsWhole wheat homemade bread is delicious and will convince even white bread lovers to try whole grains.  And I usually make whole wheat pancakes instead of white.

I can’t wait to see your recipes for whole wheat flour.  Feel free to link as many recipes as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.


How to Make Whole Wheat Bread by Hand

When I make homemade bread, I like to make quite a few loaves at once.  I don’t have time to make bread more than once a week (and I don’t even make it that often) so I like to have a lot to show for the effort.

This recipe will make 4 loaves.  But it’s too much dough for my stand mixer to handle so I make it by hand.  I enjoy the process of starting with flour and yeast, then kneading the dough to form loaves.  It feels rustic and wholesome and slow.  Such a contrast to the rest of modern life.

Of course, nothing compares to pulling hot loaves from the oven and slathering butter over thick slices.

Homemade bread is easy to make, but it does take some time and a little bit of muscle too, if you’re doing it by hand.  I’m going to take you through the whole process, so there are a lot more photos in this post than most of my posts.

Tomorrow, I’ll share how to make Whole Wheat Cinnamon Rolls with part of the dough.  [Read more…]

Salmon Patties – Quick and Healthy

Salmon patties are healthy, inexpensive and a quick dinner to make.  I like to serve them with mac & cheese that’s kind of runny so I can dip the salmon patties in the cheese sauce. You all know my love for cheese, so this is probably no surprise.  My kids like to have ketchup with their salmon patties.

This recipe is adapted from Whole Foods for the Whole Family.  Here’s what you’ll need: [Read more…]

Whole Wheat Apple Pancakes

I’m pretty sure my family eats more pancakes than the average household.  We rarely ever have them for breakfast.  My kids know if Jim is out of town, we’re probably having pancakes for dinner.  Or if I need a super-quick meal, pancakes it is.

I served this stack for lunch after church, with ham and a fruit salad.  I dressed up the whole wheat pancake recipe with apples, applesauce, cinnamon, nutmeg and brown sugar.  Delicious appley goodness on an October afternoon.

Grab a few common pantry ingredients and you’re all set:

[Read more…]

Whole Wheat Biscuits

My mom calls these graham biscuits.  They are a bit heartier than the white flour version and taste wonderful with honey.  The ugly one in the picture is on purpose.  Jim really likes the “mutt” – pieces of dough left over that I press gently together.

Biscuits are simple to make.  The whole wheat version is made just like regular biscuits. [Read more…]

Ingredient Spotlight – Whole Wheat Flour

whole wheat flour

This is the second post in a new series where you get to link up your recipes!  Each week I’ll focus on a different common pantry ingredient.  I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.

Using whole wheat flour instead of white is a great way to increase the nutrition of your foods.  I used to substitute whole wheat for white in a lot of foods I bake, like cornbread, cookies and yeast breads.  Sadly, I’ve gotten away from that habit.

[Read more…]

Cranberry Oatmeal Cookies

whole wheat cranberry oatmeal cookies done

Most of my desserts don’t rank high on nutrition.  I don’t expect that out of a dessert.  But this one is different.  Made with whole wheat flour, oatmeal and dried cranberries, these cookies offer more than just good taste.  The recipe is adapted from Whole Foods for the Whole Family.  The original called for wheat germ, but I didn’t have any so I altered the amount of flour.  I also added cranberries to give them more taste and interest.

[Read more…]

Whole Wheat Pancakes

I love to hear from readers. It makes me feel like I’m not standing in the kitchen talking to myself, which I am prone to do from time to time.  I hope you’ll take time to leave a comment about your favorite go-to meal.  How do you put dinner on the table when all the plans fly out the window?

whole wheat pancakes done

Meet my “go-to” meal.

Earlier this week, I posted an interview with 5 food bloggers.  One of the questions I asked was what their go-to meal is for when all the plans fly out the window.  These pancakes are mine.  They’re handy when I just don’t feel like cooking.  Or when I really need to go to the grocery and have little food in the house.  Or when Jim is out of town and it’s just me and the kids for dinner. [Read more…]

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