Blueberry Oat Cake Recipe

5 1 2
Blueberry Oat Cake Recipe
Blueberry Oat Cake Recipe photo by Taste of Home
Publisher Photo

Blueberry Oat Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 slice: 240 calories, 9g fat (1g saturated fat), 28mg cholesterol, 249mg sodium, 36g carbohydrate (17g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-50 minutes or until a toothpick inserted in 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.
Originally published as Blueberry Oat Cake in Country April/May 2000, p49

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MY REVIEW
DDPLoeches User ID: 1536323 77423
Reviewed Jan. 17, 2014

"This cake was so moist. It was a great hit with fruit lovers."

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