Blueberry Coffee Cake (IN THE CROCK POT!!)

It may not look that great, but it was delicious!! I made this in my smaller crock pot thinking I could get away with it, so the bottom burned but the rest was delicious!!

Blueberry Coffee Cake
Ingredients:
butter or cooking spray
2 cups biscuit mix (or use gluten-free baking mix)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 tsp vanilla extract
10 tbsp butter, melted
2 large eggs
1 cup sour cream
1 tsp ground cinnamon
1/2 cup frozen blueberries (I used fresh blueberries from the co-op bag this week)

Directions:
1. Use a 4-quart slow cooker. Butter the inside of your removable stoneware, or use some cooking spray. Mix the biscuit mix, sugars, vanilla, butter, eggs, sour cream and cinnamon in a bowl and carefully fold in the blueberries. Pour the batter into the slow cooker. Use a chopstick or wooden skewer to hold the lid ajar and cook on high for 2 to 4 hours, or until a toothpick inserted in the center comes out clean.

I got this recipe from my new favorite cookbook, "Make it fast, Cook it slow" page 66