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
- Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
- 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.
- 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.
- Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
- Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
- Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
- 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:
Two Years Ago: