Blueberry Oatmeal Breakfast Cake
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ¾ | cup |
oats, quick cooking
|
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
blueberries
frozen, do not remove from freezer until ready to add to batter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 177 | ml |
oats, quick cooking
|
|
| 79 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
blueberries
frozen, do not remove from freezer until ready to add to batter |
|
Directions
Preheat oven to 400℉ (200℃).
Grease an 8-inch round baking pan; set aside.
In medium mixing bowl, combine flour, oats, sugar, baking powder and salt.
Stir together 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, 20 to 25 minutes.
Let cool on a rack for 5 to 10 minutes.
Serve warm.
