Blueberry Coffee Cake

From: Busy People's Slow Cooker Cookbook.

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.

What I did differently from the recipe:
Well, the first time, I forgot to spray the cooker with cooking spray. BIG no-no. I used raspberry muffin mix because the blueberry muffin mix stuck to the slow cooker... because I had forgotten to spray the cooker with cooking spray. Go figure. Also, what's the deal with the paper towel? I did it but all it did was smell like it was about to burn after 1 hour.

What I'll do differently next time:
Get it right the first time.

Verdict:
Thumbs up. Nothing special though. It tasted just like muffins. Although when I went back and read the cookbook, this recipe is really for convenience, like if your oven is being used for another recipe, you can still cook this. Which makes sense. Otherwise I'd say you might as well just make muffins. You could still make the crumb mixture for the topping.

Printable version:

Ingredients:
1 (6 1/2-oz) blueberry muffin mix, dry.
1/4 cup milk
1 egg white
1/8 tsp ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes. Spray the cooker with nonfat cooking spray and cover. Set aside 1/4 cup of the dry muffin mix. Reserve for later.

In a medium bowl, stir together the muffin mix (not the 1/4 cup), milk and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker. Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker. Place a paper towel over the slow cooker and cover with the lid. Cook on high 1 hour.

Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip it right side up.