Blueberry cake

3 T butter
1/2 c sugar
2 large eggs
1/2 t vanilla
1/2 c sour cream
1 c plus 2 T flour
1/2 t baking soda
1/4 t salt
1 1/2 c blueberries

Line the bottom of a slow cooker with parchment paper.  Coat the paper and the sides of the crock with cooking spray.

Cream butter and sugar until fluffy.  Add eggs, one at a time, vanilla and sour cream, beating until well mixed.  Add 1 c flour, baking soda and salt and beat just until mixed (do not overbeat).  Toss blueberries in 2 T flour and fold into batter.  Spread batter in slow cooker.  Cover and cook on high until cake tester comes out clean (2 1/4-2 1/2 hours).

This moist, yummy cake is from Not Your Mother's Slow Cooker (Hensperger).  I cut back the sugar to 1/3 c and didn't miss it at all.  Great way to use some fresh blueberries.  If you use frozen, they must be thawed before cooking in the slow cooker.