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Source: Crockpot Cooking

Blueberry Coffee Cake
A great coffeecake variation.
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 3-4 hours
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1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
1/4 cup Crisco® Vegetable Oil
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup blueberries, fresh or thawed frozen




Grease a 1-1/2quart 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.





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