Blueberry Oatmeal Breakfast Cake
- 1- 1/3 cups 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 400°F. 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.