OAT CAKE WITH BLUEBERRIES AND BLACKBERRIES
This cake is best served warm but is also delicious later the same day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch square metal baking pan, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
- Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack 30 minutes; cut into squares.
BLUEBERRY OATMEAL CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Grease and flour a 9 x 5-inch loaf pan.
- Combine the blueberries with the flour, oats, baking powder, salt, cinnamon, and granulated sugar.
- In another bowl, whisk the yogurt with lemon juice. Whisk in the milk and eggs until well blended.
- Pour the yogurt mixture into the dry ingredients and stir until blended.
- Spoon the batter into the prepared pan.
- Sprinkle with the cinnamon sugar, if using.
- Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.
- Serve and enjoy!
Nutrition Facts : Calories 264 kcal, Carbohydrate 56 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 286 mg, Sugar 29 g, Fat 2 g, ServingSize 8 servings, UnsaturatedFat 0 g
BLUEBERRY OAT DESSERT
Ive' been preparing these blueberry squares for more than 10 years now, and everyone looks forward to them. The recipe looks time-consuming, but it's not difficult at all. -Mary Arkoetty of Huntington, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside., In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg substitute into remaining crumb mixture. , Press into a 13-in. x 9-in. baking dish coated with cooking spray. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top. , Bake at 350° for 30-35 minutes or until golden brown. Serve warm.,
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 261mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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