Blueberry Oatmeal Breakfast Cake |
| Name: |
Sheila Velasquez |
| Base: |
Ft. Bragg |
| Recipe: |
1 1/3- Cup flour
3/4- Cup quick-cooking oats
1/3- Cup sugar
2- tsp. baking powder
1/4- tsp. salt
3/4- Cup milk
1/4- Cup vegetable oil
1- egg
1- Cup frozen blueberries
Preheat oven to 400ºF. Grease an 8-inch round baking pan; set aside. In a medium mixing bowl combine flour, oats, sugar, baking powder and salt. In a 1-cup measure stir milk, oil and egg; pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries; spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes. Cool on a rack, 5 to 10 minutes. Serve warm.
Serves 12
Suggestions: Glaze this deliciuos cake with a home made icing.
2- Cups powdered sugar
3- tsp. Warm water
1- tsp. Butter or substitute
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