Crockpot Blueberry Crumble Cake

Ahhh… Fall… A time for harvest, cooler weather, snuggly sweaters, and berries! Our family loves berries. And everyone in our house loves the smell of baking blueberry goodies when they come home on a cool day.

A special thanks to Jill for allowing me to guest post at Blessed Beyond a Doubt. It’s always so wonderful to meet other readers online who enjoy some of the perks that blogging offers to families all around the world. It’s a wonderful way to connect, share ideas, and encourage one another. Today I’ll be sharing an easy Crockpot Blueberry Crumble Cake recipe.

I’ve been blogging at HappyandBlessedHome.com for a little over two years now and I’ve been pre-schooling my two adorable boys at home. Since I started blogging I’ve created over 1,200 pages of free alphabet printables, fun circle time morning board printables, as well as published some printable children’s books. I’m an artist and have loved books every since I was a little girl. My grandpa owned a bookstore and would bring me books even as a toddler. He’d be so proud to see me today – publishing books online. What an amazing world we live in with all the wonders of the internet!

I also enjoy cooking. And it’s a good thing too because I’ve got my husband and two growing boys to feed. So without further adieu, here’s my Crockpot Blueberry Crumble Cake recipe.

Ingredients:

Your choice of boxed blueberry muffin mix. I chose Martha White Streusel and a Martha White Blueberry Muffin Mix
Two eggs
Cooking Oil
Whole Milk
Non-stick cooking spray
Paper towels
Optional: Additional brown sugar
Optional: Fresh blueberries

Directions:

Turn crock pot on low and spray liberally with non-stick cooking spray.

Prepare mix: Every boxed muffin mix is different. You’ll need to combine your ingredients as per the box directions. One important note – save the “topping” for last. In my case, I set aside the streusel topping.

Pour prepared mix into crock pot. Make sure to mix in a separate mixing bowl, you don’t want your mix all over the sides of the crock pot.

Add your crumble topping being careful to spread over the entire top of the mixture.

Then layer on top about six paper towels over the top of your crumble topping to catch any condensation while baking.

Bake on low for approximately two hours. Keep an eye on this after the first hour. Depending upon your crock pot your cake may cook faster or slower.

Use a large serving spoon to remove the baked cake from the crock pot and serve in as a crumble cake in a large serving bowl. We sprinkled brown sugar and fresh blueberries on ours and it was delicious!

Another Easy Recipe and Free Activities for Fall

If you enjoy the smells and flavors of fall you may enjoy my Fall Inspired Carmel Apples. It’s an easy recipe that needs only three ingredients and a warm oven. You can take advantage of my FREE Fall Printables for Preschoolers with coloring sheets and a few simple activities for young children, or DIY your own Fall Wreath using Real Leaves.

A special thanks to Jill for inviting me to guest post. And thank you readers for allowing me to share an easy crock pot recipe based on a fall family favorite – blueberries.

If you have a minute, I’d love to hear from you on my blog at HappyandBlessedHome.com or on your favorite form of social media. I love making new online friends. 🙂

Happy Fall!