Blueberry Cobbler

Ingredients:

Blueberry Layer:

• 16 oz. frozen blueberries
• 1 tablespoons grated zest (about the zest of one large lemon)
• 2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1/4 teaspoon table salt

Cake:

• 2 cups of all-purpose flour
• 3/4 cup sugar
• 1/4 cup light brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon table salt
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 3 large eggs
• 1 tablespoon of lemon zest (about the zest of one large lemon)
• 2 teaspoons vanilla

Instructions:

1. To make the blueberry filling: Combine all the ingredients and fold to combine.
2. To make the cake: In a large bowl, whisk together the flour, sugar, light brown sugar, baking soda, baking powder and salt. Add the vegetable oil, buttermilk, eggs, lemon zest, vanilla and whisk until just combined.
3. To assemble: Set aside 4 oz. of blueberries. Scrape the remaining blueberries into the Crockpot insert. Layer the blueberries with the cake batter, then sprinkle the remaining 4 oz. of blueberries on top.
4. Set the slow cooker on high for 2 - 2 1/2 hours or on low for 3 - 4 hours. Cake is ready when cake tester is inserted and removed free of wet batter.

Recipe by: @realfoodbydad