CROCK POT BLUEBERRY MUFFIN CAKE

Cat­e­gory: Baked Goods

Plac­er­Grown ingre­di­ents used: Blue­ber­ries, Eggs

Ingre­di­ents:

• Crumb top:
• 1/2 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 3 table­spoons unsalted but­ter — chilled
• Cake bat­ter:
• 3 table­spoons unsalted but­ter — room temperature
• 1/2 cup sugar
• 2 large eggs
• 1/2 tea­spoon vanilla extract
• 1/2 cup (4 ounces) sour cream (not fat reduced)
• 1 cup all-purpose flour
• 1/2 tea­spoon bak­ing soda
• 1/2 tea­spoon bak­ing powder
• 1/4 tea­spoon salt
• 1 1/2 cups fresh blue­ber­ries — rinsed and dried
• 2 table­spoons unbleached all-purpose flour

Instruc­tions:
Rub crock pot gen­er­ously with but­ter. Place the sugar and flour in a small bowl and using your fin­gers, rub in the but­ter until coarse crumbs are formed. Set aside. With an elec­tric mixer, cream the but­ter and sugar until fluffy. Add the eggs, one at a time, the vanilla, and the sour cream; beat well on medium-low speed 30 sec­onds. Add the flour, bak­ing soda, and salt. Beat about 30 sec­onds on medium-high speed, until thick and fluffy. Do not over beat. Fold in the blue­ber­ries. Spread evenly into the cooker. Sprin­kle with the crumbs. Cover and cook on HIGH 2 to 2 1/2 hours, until puffed and a cake tester inserted into the cen­ter comes out clean. Let stand 30 min­utes in the uncov­ered cooker before cut­ting small wedges to serve warm or at room tem­per­a­ture straight out of the crock.