Crock-Pot Blueberry Muffin Bread
Making bread and desserts are possible in the slow cooker. They take just a few extra steps using one or two options. Lining the bottom of a 5qt or larger slow cooker with parchment paper and spraying that paper with spray oil is one option. Or, a baking pan that fits in the bottom of the slow cooker is another option. Both are equally good and just as easy to do.
I know some thing “why would I bake bread in a slow cooker?”. Some people use a slow cooker while traveling in an RV or while working in a semi-truck. Others do not have a working oven and need to use a slow cooker instead. Just about anything can be cooked in a slow cooker.
Crock-Pot Blueberry Muffin Bread
Large blueberries in each bite of this yummy Blueberry Muffin Bread made in the slow cooker. Serve warm with a pat of butter.
Ingredients
- 1 Cup Granulated White Sugar
- 1/2 Cup Unsalted Butter
- 2 Medium Eggs
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup Milk
- 2 Cups all purpose flour
- 2 Teaspoons Baking Powder
- 2 Cups Fresh or Frozen Blueberries
Instructions
- In a large mixing bowl, cream the butter and sugar together.
- Add in the eggs, vanilla extract and milk. Mix well.
- Next, add in the flour and baking powder mixing well.
- Gently fold the blueberries into the batter.
- Cut a piece of parchment paper to fit the bottom of a 5 qt or 6 qt slow cooker making sure the paper lines the sides of the slow cooker.
- Spray cooking oil on the parchment paper.
- Pour the batter into the slow cooker allowing the batter to push the parchment paper towards the sides of the slow cooker.
- Cover and cook on HIGH for 1 hour to 1 1/2 hours or until the edges are golden brown and the center has set.
- Remove the bread by pulling up on the sides of the parchment paper. Allow the bread to cool and remove the parchment paper.
- Slice and enjoy.
Tried this recipe?Let us know how it was!
