1/2 cup all-purpose flour
3/4 cup sugar -- divided
1/2 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 pinch nutmeg
1 egg -- beaten
1 tablespoon milk
1 tablespoon vegetable oil
2 cups blueberries
1/4 cup water
In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crockpot well and spread the batter evenly on the bottom. In a saucepan, combine blueberrries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crockpot and cook on high for 2 hours, then turn off crockpot, uncover and let set for 30 minutes before eating.
Source: Sarah's Kitchen
3/4 cup sugar -- divided
1/2 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 pinch nutmeg
1 egg -- beaten
1 tablespoon milk
1 tablespoon vegetable oil
2 cups blueberries
1/4 cup water
In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk and oil. Stir this into the dry ingredients until moistened. Grease the crockpot well and spread the batter evenly on the bottom. In a saucepan, combine blueberrries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour into crockpot and cook on high for 2 hours, then turn off crockpot, uncover and let set for 30 minutes before eating.
Source: Sarah's Kitchen
