Blueberry Cake

1. 1Line the bottom of the crock with a round of parchment paper. Coat the paper and one-third of the way up the side of the crock with butter-flavored nonstick cooking spray.
2. 2With an electric mixer, cream the butter and sugar together in a medium-size bowl until fluffy. Add the eggs, one at a time, the vanilla extract, and the sour cream; beat well on medium-low speed for 30 seconds. Add 1 cup of the flour, the baking soda, and the salt and beat on medium-high speed until thick and fluffy, about 30 seconds. Do not overbeat. Sprinkle the blueberries with the remaining 2 tablespoons flour and gently fold them into the mix. Spread the batter evenly in the crock.
3. 3Cover and cook on HIGH until puffed and a cake tester inserted into the center comes out clean, 2 1/4 to 2 1/2 hours.
4. 4Uncover and let stand for 30 minutes before cutting small wedges to serve warm or at room temperature straight out of the crock. To remove, run a knife around the edge inside the crock and lift out the cake in one piece with a large rubber spatula.

Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. © 2007, used by permission from The Harvard Common Press.