Cookbook
Blueberry Oatmeal Breakfast Cake
Blueberry Oatmeal Breakfast Cake
Substitute fresh raspberries, mulberries, or boysenberries to easily invent a new breakfast cake!
Ingredients:
1 to 1 1/3 cup all-purpose flour
3/4 cup quick-cooking oats, uncooked
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup sugar
3/4 cup plus 3 teaspoons milk, divided
1/4 cup oil
1 cup blueberries
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 1 1/3 cup all-purpose flour
3/4 cup quick-cooking oats, uncooked
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup sugar
3/4 cup plus 3 teaspoons milk, divided
1/4 cup oil
1 cup blueberries
1/2 cup powdered sugar
1/2 teaspoon almond extract
Instructions:
Mix together flour, oats, baking powder, salt, eggs, sugar, 3/4 cup milk, and oil.
Fold in blueberries.
Spread batter in an 8 inch by 8 inch baking dish and bake at 400º F for 20 to 25 minutes or until tested done.
Blend together powdered sugar, almond extract and remaining milk and pour over warm cake.
Makes 8 servings.
Mix together flour, oats, baking powder, salt, eggs, sugar, 3/4 cup milk, and oil.
Fold in blueberries.
Spread batter in an 8 inch by 8 inch baking dish and bake at 400º F for 20 to 25 minutes or until tested done.
Blend together powdered sugar, almond extract and remaining milk and pour over warm cake.
Makes 8 servings.
Posted by Pat in IN
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