Blueberry Oat Cake Recipe

Blueberry Oat Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is my favorite blueberry recipe. Everyone in my family likes it, so I make it rather frequently. It's moist, nutritious and very easy to make.

This recipe is:

Contest Winning

[X]

Rate Blueberry Oat Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blueberry Oat Cake Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 12-16 Servings

10 45 55

Ingredients

2 eggs
2 cups buttermilk
1 cup packed brown sugar
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups fresh or frozen blueberries
1 cup chopped walnuts, optional
Confectioners' sugar

Directions

In a large bowl, beat the eggs, buttermilk, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to batter until blended. Fold in the oats, blueberries and walnuts if desired.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 slice) equals 240 calories, 9 g fat (1 g saturated fat), 28 mg cholesterol, 249 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Blueberry Oat Cake in Country April/May 2000, p49