Oat Cake with Blackberries & Blueberries

I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myself just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. 🙂 I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

• 1/2 stick unsalted butter, softened, plus more for pan
• 1/2 cup all-purpose flour, plus more for pan
• 1/4 cup whole wheat flour
• 1 cup plus 3 tablespoons old-fashioned oats, divided
• 2/3 cup water
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups mixed ripe or overripe blueberries and blackberries, divided
• 3 tablespoons turbinado sugar

1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

One Year Ago:

• Buttermilk Cake with Raspberries
• Alton Brown’s Basic Waffles with Blueberries

Two Years Ago:

• King Cake

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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