Blueberry Coffee Cake

1 cup flour
1/2 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg -- beaten
1/4 cup vegetable oil
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup fresh or thawed frozen blueberries
cinnamon sugar or powdered sugar

Grease a 1-1/2 quart mold or baking dish. In a bowl combine flour, sugar, baking powder and salt. Add egg, oil, milk, and vanilla, beat until smooth. Fold in blueberries. Pour into prepared mold. Place in slow cooker. Cover mold with 4 or 5 paper towels. Cover and cook on HIGH 3 to 4 hours. Cool on a rack 5 minutes. Remove from mold and sprinkle with cinnamon sugar or powdered sugar. Serve warm. Makes 4 to 6 servings

Blueberry Coffee Cake printer friendly version located here.
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