Ingredients
-
1 1/3
-
3/4
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2
-
1/4
-
1
-
3/4
-
3/4
-
3
-
1/4
-
1
-
1/2
-
1/2
-
-
-
Directions
Blueberry Oatmeal Breakfast Cake, Got this one from my mom I haven’t tried it yet but will this summer Posted for safe-keeping From Gooseberry Patch Hometown Favorites , I too used 1/2 cup of sugar, made half of the glaze, used 1/4 cup milk and 1/4 cup plain greek yogurt, and a dash of vanilla in the batter I had to use a metal 9×9 pan instead and overcooked it a bit (cooked at 400 for about 25-30 minutes) I will make again with the correct pan and correct time! It was light and fluffy and browned perfectly!, I made as written with the addition of a peeled, chopped apple for half the blueberries It needed about 15 minutes additional cooking time but turned out great I like that it’s made using only one bowl 🙂 I don’t like washing dishes!
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Steps
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1
Done
|
Add the Flour, Oats, Baking Powder, Salt, Egg, Sugar, 3/4 Cup Milk, and Oil to a Mixing Bowl; Stir to Mix. |
|
2
Done
|
Fold in the Blueberries. |
|
3
Done
|
Spread Batter Into Lightly Greased 8x8 Inch Baking Pan. |
|
4
Done
|
Bake in a 400 Oven For 20-25 Minutes or Until Pick Comes Out Clean. |
|
5
Done
|
in a Small Bowl, Mix Together the Powdered Sugar, Almond Extract, and 3 Teaspoons Milk. |
|
6
Done
|
Pour/Drizzle Over Warm Cake; Serve. |
