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Blueberry Oat Cake

 Blueberry Oat Cake
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.
12-16 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 2 eggs
  • 2 cups buttermilk
  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 2 cups King Arthur Unbleached 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.

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Blueberry Oat Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.