Line the bottom of a 8 x 4 loaf pan with parchment paper and use a dab of coconut oil to oil the sides. Set aside.
Pour 3 cups of water in a kettle or pot and heat on high until boiling.
Meanwhile, add dry ingredients to a large bowl. Set aside.
In a separate large bowl, add coconut sugar and coconut oil. Beat with a stand mixer or hand mixer until creamed, about 2 minutes.
Add dairy-free yogurt, eggs and vanilla. Beat again until creamy, about 1 minute.
Drop half of the dry mixture into the bowl with the egg mix. Mix with a spoon until incorporated. Add remaining dry mixture and mix again with the spoon.
Fold in half of the blueberries.
Drop mixture into prepared loaf pan and cover with foil, wrap tightly with string or a thick elastic band.
Cover the bottom of the Crock Pot with the boiling water. I used about 1-1/2 to 2 cups of the boiling water. Lay loaf pan in boiling water so that it goes 1-inch up the sides. You can test this by inserting a knife on the side of the loaf pan to see where the water is sitting. You may have to add or remove water, depending on the size of your Crock Pot.
Bake on high for 4 hours.
Remove from the slow cooker, take off the elastic or string and tin foil. Run a knife along the sides, just to loosen them. Allow to cool for 5 minutes in the pan.
Carefully flip the pan over onto a serving plate, be gentle! The cake should just slide out. Once out, remove the parchment paper top.
Drizzle with maple syrup and top with remaining blueberries.
Eggs: I did not test this recipe without the eggs. You could try replacing the eggs with egg replacer, or 2 tablespoons of finely ground flax seed mixed with 6 tablespoons of warm water, left to sit for 5 minutes.
Coconut oil: I am not sure if another type of oil would work for this recipe. You could try grape seed or avocado oil.
Sorghum flour: if you wanted to make this recipe grain-free, you could try replacing the sorghum flour with chickpea flour. I do not think that coconut flour would work.