In a large mixing bowl, beat egg, sugar, oil and orange juice.
Add baking powder, baking soda and salt into the liquid and mix well.
Slowly mix in the flour until the batter is smooth.
Add in the blueberries and slowly fold in with a spatula.
Line a 5 qt or 6 qt slow cooker with parchment paper leaving extra on each end for ease of removal.
Spray the inside of the parchment paper with cooking oil.
Pour the batter in the slow cooker.
Cover and cook on HIGH for 2 hours to 3 hours or until a toothpick stuck in the middle comes out clean.
Remove the bread by pulling up on the parchment paper. Allow the bread to cool and slice.