Crock Pot Blueberry Cake

Ingredients

3 tbls soft butter
½ cup sugar (white)
2 eggs
½ tsp vanilla extract
½ cup sour cream
1 cup all-purpose (plain) flour + 2 tbls.(reserved)
½ tsp baking soda
¼ tsp salt

1½ cups blueberries, fresh or frozen (thawed on paper towel)

Directions:

1. Line the bottom of your crock with a round of parchment paper.

2. Put the paper in the bottom of the crock pot and spray it and the sides of the crock with cooking spray

3. In a medium bowl, cream the butter and sugar together with electric mixer.

4. Add the eggs and beat for a few seconds. Add the vanilla and sour cream and beat for 30 seconds until combined.

5. Sift into the mix the cup of flour, baking soda and salt, beat to combine until thick and fluffy, don't over beat, about 30 to 60 seconds.

6. In a small bowl coat the blueberries in the flour and then fold blueberries into the mix.
7. Spread the mixture evenly over the bottom of the crock.
8. Cook on HIGH. The times will vary depending on your crock pot. Check through the lid after 1½ hours and then every ½ hours till 2½ have lapsed. See if it is starting to brown. If it is insert a skewer into the middle of the cake and if it comes out clean it's done. The original recipe said to cook 2½ hours.
9. Turn it off, uncover and let it sit for 30 minutes to firm..
10. Then run your knife around the edge of the cake and lift it out with a large spatula.


Serves 6
Delicious served warm or cold - just like a cake, bacuse it is!

Tags: slow cooker, cake recipes, blueberry cake, desserts, recipe