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Slow Cooker Whole Wheat Blueberry Coffee Cake


  • 1 cup white whole wheat flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried lemon peel
  • 1 egg
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 1 cup frozen blueberries


  • Combine flour, sugar, baking soda, baking powder, salt, and lemon peel in a large bowl.
  • In a small bowl, stir together the egg, sour cream and canola oil.
  • Mix the wet ingredients until the dry ingredients until well combined. Gently stir in the blueberries.
  • 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.
  • Pour 2 cups of hot water into the slow cooker.
  • Set the slow cooker to high and cook for 3 to 3 1/2 hours.
  • When baked, turn cake upside down onto a wire rack. Allow to cool.
  • Dust with powdered sugar if desired before serving.