Warm Pumpkin-Blueberry Cake

By garry53

Ingredients

• Nonstick cooking spray
• 3/4 cup canned pumpkin
• 1/2 cup half-and-half
• 2 tablespoons packed brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup fresh blueberries
• 1 tablespoon all-purpose flour
• 1/2 cup maple syrup
• 2 tablespoons melted butter
• 1/2 cup chopped pecans, toasted*

Preparation

Step 1

1. Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half, and brown sugar; set aside.
2. In a large bowl stir together the 2 cups flour, the baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the ¼ cup cold butter until pieces are pea-size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into flour mixture.
3. Spoon mixture into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.
4. Cover and cook on high-heat setting for 2 to 2-1/2 hours. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30 to 45 minutes. Serve bread warm from slow cooker.