Thursday, June 9, 2011

Blueberry Oat Cake


2 eggs
2 c. buttermilk (or "soured" sweet milk - dab of vinegar added)
1 c. packed brown sugar
1/2 c. vegetable oil
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 c. quick-cooking oats
2 c. fresh or frozen blueberries
(do not thaw frozen ones)
1 c. chopped walnuts, optional
confectioner's sugar

In a mixing bowl, beat the eggs, buttermilk, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; add to batter. Beat on low speed for 2 minutes. Fold in oats, blueberries and walnuts if desired. Transfer to a greased and floured 10-inch fluted tube pan. Bake at 375 degrees for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar. Yield: 12-16 servings.

From one of the Reiman's Publications magazines, submitted by Linda Police, Dover, New Jersey.

This makes a very runny batter, but it bakes up nice. I used "Baker's Joy" spray instead of the usual Crisco-flour method of preparing the pan.

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