From: desserts,.MA

Crock-Pot Blueberry Coffee Cake

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.