2 c flour 1 c sugar 4 tsp baking powder 2 eggs, beaten 1/2 c oil 1/4 c milk 1 tsp vanilla 2 c fresh or thawed frozen blueberries
Crumb Topping
1/4 c softened butter 1/2 c sugar 1/3 c flour 1/2 tsp cinnamon
In mixing bowl, combine flour, sugar and baking powder. Add eggs, oil, milk and vanilla. Beat until smooth. Fold in blueberries. Pour into greased 2 qt mold. Combine topping and sprinkle on top of batter. Place in slow-cooking pot. Cover mild with 4 to 5 paper towel. Cover pot and cook on high 3 to 4 hours. Cool on rack. Remove from mold. Serve warm.