Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Crumb-topped Blueberry Oatmeal Cake
Cake:
10 tbsp butter or margarine 1 1/2 cups quick cooking oats
2 cups boiling water 1/2 cup granulated sugar
1 cup brown sugar 1/2 tsp salt
1 1/2 tsp baking soda 1 1/2 tsp ground cinnamon
3 eggs, beaten 1 cup fresh or thawed/frozen* blueberries
2 cups flour (can be a half white and half whole wheat flour)
Crumb topping:
2/3 cup sugar 2/3 cup flour
1 tsp ground cinnamon 1/2 cup butter
1/4 cup chopped nuts, optional
Cake: Cut butter up and combine with oats and boiling water in a bowl. Cover and let stand for 5 minutes. Meanwhile, preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. Mix together sugars, salt, baking soda, flour and cinnamon. Stir oat mixture into flour mixture. Add beaten eggs and stir well. Gently fold in blueberries. Pour into prepared pan. Top with crumb topping and bake at 350 degrees for 40 to 45 minutes or until cake tests done. Serves 12-15.
Crumb topping: Combine sugar, flour and cinnamon. Cut butter in until the mixture is well-combined and texture is coarse. This is a dense, heavy, "comforting" cake. It is most especially delicious with a dallop of whipped cream or vanilla ice cream.
* Thawing frozen blueberries in the refrigerator gives the best possible texture. They will still be more fragile than fresh but infinitely much better than the texture of thawed-on-the-counter berries!
Submitted by D. Fuller
Cake:
10 tbsp butter or margarine 1 1/2 cups quick cooking oats
2 cups boiling water 1/2 cup granulated sugar
1 cup brown sugar 1/2 tsp salt
1 1/2 tsp baking soda 1 1/2 tsp ground cinnamon
3 eggs, beaten 1 cup fresh or thawed/frozen* blueberries
2 cups flour (can be a half white and half whole wheat flour)
Crumb topping:
2/3 cup sugar 2/3 cup flour
1 tsp ground cinnamon 1/2 cup butter
1/4 cup chopped nuts, optional
Cake: Cut butter up and combine with oats and boiling water in a bowl. Cover and let stand for 5 minutes. Meanwhile, preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. Mix together sugars, salt, baking soda, flour and cinnamon. Stir oat mixture into flour mixture. Add beaten eggs and stir well. Gently fold in blueberries. Pour into prepared pan. Top with crumb topping and bake at 350 degrees for 40 to 45 minutes or until cake tests done. Serves 12-15.
Crumb topping: Combine sugar, flour and cinnamon. Cut butter in until the mixture is well-combined and texture is coarse. This is a dense, heavy, "comforting" cake. It is most especially delicious with a dallop of whipped cream or vanilla ice cream.
* Thawing frozen blueberries in the refrigerator gives the best possible texture. They will still be more fragile than fresh but infinitely much better than the texture of thawed-on-the-counter berries!
Submitted by D. Fuller