Yield: 1 cake
Notes: *Blueberries should be firmly frozen when used in baking.
1 1/3 cups flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 cup frozen blueberries*
Servings: 12
Preheat oven to 400ºF. Grease an 8-inch round baking pan; set aside. In a medium mixing bowl combine flour, oats, sugar, baking powder and salt. In a 1-cup measure stir milk, oil and egg; pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries; spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes. Cool on a rack, 5 to 10 minutes. Serve warm.
Servings: 12
Notes: *Blueberries should be firmly frozen when used in baking.
1 1/3 cups flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 cup frozen blueberries*
Servings: 12
Preheat oven to 400ºF. Grease an 8-inch round baking pan; set aside. In a medium mixing bowl combine flour, oats, sugar, baking powder and salt. In a 1-cup measure stir milk, oil and egg; pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries; spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes. Cool on a rack, 5 to 10 minutes. Serve warm.
Servings: 12
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