Look! A moist, delcious blueberry coffee cake! And I made it! All by myself! In the slow cooker!
I am totally awesome.
I got a bunch of cookbooks from the library and they all said that it was easy to make baked products in the slow cooker. Having never tried such a thing, I was intrigued.
I got out the ingredients I would have used if I was going to make a traditional coffee cake and made the dough.
After mixing, I carefully folded in some thawed blueberries.
I placed a buttered corningware dish into the bottom of the stoneware and pushed the High button.
When baking in the crock, it's important to leave the top slightly ajar to let the steam escape, or you'll end up with an ooey gooey mess.
The different recipes suggested that the cake should be done in about 2 1/2 hours. Mine took closer to 4. You'll know it's done when the edges are slightly brown and an inserted knife comes out clean.
The verdict: I will definitely make baked products again in my slow cooker. There was no need to use the cooker instead of the oven today, but for a brunch or a tea party (I've never actually had a tea party, but I might some day) when the oven is already in use, it's nice to know that I have an alternative baking appliance.
Other recipes you should really try: