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Blueberry Oatmeal Breakfast Cake

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

25 min

Ready

35 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ⅓ cups all-purpose flour
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¾ cup oats, quick cooking
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cup sugar
granulated
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2 teaspoons baking powder
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¼ teaspoon salt
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¾ cup milk
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¼ cup vegetable oil
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1 each eggs
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1 cup blueberries
frozen, do not remove from freezer until ready to add to batter
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Ingredients

Amount Measure Ingredient Features
315 ml all-purpose flour
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177 ml oats, quick cooking
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79 ml sugar
granulated
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1E+1 ml baking powder
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1.3 ml salt
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177 ml milk
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59 ml vegetable oil
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1 each eggs
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237 ml blueberries
frozen, do not remove from freezer until ready to add to batter
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Directions

Preheat oven to 400℉ (200℃).

Grease an 8-inch round baking pan; set aside.

In medium mixing bowl, combine flour, oats, sugar, baking powder and salt.

Stir together milk, oil and egg.

Pour at once into flour mixture.

Stir just until moistened (batter will be lumpy).

Fold in firmly frozen blueberries; spoon batter into prepared pan.

Bake until cake is golden and pulls away from sides of pan, 20 to 25 minutes.

Let cool on a rack for 5 to 10 minutes.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 21136% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 92mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 3%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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