- 3/4 cup(s) all-purpose flour
- 1/4 cup(s) whole wheat flour
- 1/3 cup(s) sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/4 tsp ground cinnamon
- 1 large egg(s), beaten
- 1/2 cup(s) plain fat free yogurt
- 2 Tbsp canola oil
- 1/2 tsp vanilla extract
- 1 cup(s) fresh blueberries
- 2 spray(s) cooking spray
- 1 Tbsp powdered sugar
Instructions
Combine both flours, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Combine egg, yogurt, oil and vanilla extract in a small bowl; stir well. Beat egg mixture into flour mixture with a wooden spoon until smooth; stir in blueberries.
Coat a 2-quart round soufflé dish with cooking spray; spoon batter into dish. Coat a sheet of aluminum foil with cooking spray; cover dish tightly with foil, coated side-down, so no water seeps in.
Pour 2 cups of hot water into a 5-quart or larger slow cooker; place covered baking dish in slow cooker. Cover slow cooker; cook on HIGH for 3 to 4 hours. Remove baking dish and cool on wire rack for 5 minutes. Turn cake upside down onto a wire rack to cool completely. Dust with powdered sugar before slicing into 8 pieces. Yields 1 slice per serving.
