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1/2 cups all-purpose flour
3/4 cup sugar, divided (1/4 cup and 2 tablespoons)
1/2 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 pinch nutmeg
1 egg, beaten
1 tablespoon milk
1 tablespoon vegetable oil
2 cups blueberries (or berry of your choice)
1/4 cup water
In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon and nutmeg.
In a smaller bowl, combine eggs, milk and oil.
Stir this into the dry ingredients until moistened.
Grease the slow cooker well and spread the batter evenly on the bottom.
In a saucepan, combine blueberries, water and the other half of the divided sugar, bring to a boil and remove from heat.
Pour into slow cooker and cook on HIGH for 2 hours, then turn off slow cooker, uncover and let set for 30 minutes before eating. It will still be very warm after 30 minutes.
Slow Cooker Dessert Recipes
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