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Blueberry Cheesecake Muffin


One portion of this cake feeds 6-8 people.

Imagine if a blueberry muffin and a cheesecake had a baby... yup, it's that good! This cake is rich in flavor and offers a smooth texture. Serve with ice cream, or in a cup topped with blueberries or strawberries and whipped cream.

Click here to view nutritional information for this dish.

Slow Cooker Instructions

Cook in a 2-4 quart slow cooker for 2-4 hours on low heat.

After two hours the cake will have a pudding-like texture.

After four hours the cake will have a cake-like texture.

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.


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