1 1/3 Cup Flour 3/4 Cup Milk 3/4 Cup Quick Cooking Oats 1/4 Cup Vegetable Oil 1/3 Cup Sugar 1 Egg 2 Teaspoons Baking Powder 1 Cup Frozen Blueberries* 1/4 Teaspoon Salt
* Blueberries should be firmly frozen when used in baking.
Preheat oven to 400 degrees. Grease an 8-inch round baking pan; set aside. In medium bowl, combine flour, oats, sugar, baking powder and salt. In second bowl, combine milk, oil and egg. Pour at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in firmly frozen blueberries. Spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan, about 20-25 minutes. Cool on a rack for 5-10 minutes. Serve warm.
This cake would be good with a coffee cake topping: Brown sugar, butter, nuts, and flour crumbled up and sprinkled on top. Or a sugared cream cheese topping (see Strawberry Cream Cheese Muffins.)
Recipe - Calla Ferre
Blueberry Oatmeal Coffee Cake with Sugared Cream Cheese Topping
"Nice hearty, but still light, coffee cake for when something less sweet is desired. A nice streusel topping or sugared cream cheese topping adds extra interest. Frozen mixed berries also work well in this recipe." - Calla Ferre
