Blueberry Coffee Cake

The heat of summer is upon us and I intend to keep away from a hot stove as much as possible.

I have two small slow cookers which are just not large enough to hold a decent sized baking dish, so I have just bought this very nice 6 quart stainless steel cooker with three temperature settings, High, low, and keep warm. Aint she a beauty?

The theme for this week is Life's a Beach. Supposed to be healthy recipes that are tasty, satisfying and will keep you looking good at the beach . Well, you could eat just one small portion and the blueberrys are good for you.

Sunday mornings we like to have brunch, and this dense blueberry coffee cake, is a breeze to make and cook in the crockpot. I sure am getting used to *fix them and forget them until they are cooked meals*

1 cup all purpose flour
1/2 cup sugar
2 tsps. baking powder
1/4 tap. salt
1 egg, beaten
1/4 cup vegetable oil
2 tbsp. milk
1/2 tsp vanilla
1 cup fresh or frozen and drained blueberries
cinnamon sugar or powdered sugar

Grease a 1 1/2 quart 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 and place in cooker.
Cover mold with 4 or 5 paper towels.
Cover and cook on high 3 to 4 hours
Cool on rack 5 minutes.
Remove from mold and sprinkle with sugar.
Serve warm.