Thursday, June 20, 2013

Blueberry-Blackberry Oat Cake

Blueberry-Blackberry Oat Cake recipe

I was not initially going to share this recipe here and went ahead baking this cake as if it was just to enjoy and not to be blogged about.  Well, with one bite, I completely changed my mind.  This cake is good.  Really, really good.  It is fluffy and bursting with juicy berries (pick the ripest berries you can find when you make this).  Promise me that you will make this cake for your friends or family for the Canada Day / July Fourth holiday weekend.  It travels well, is easy to eat with your hands if you cut it up before packing it (perfect for picnics), and it is gorgeous!

Blueberry-Blackberry Oat Cake recipe

I can only imagine the other endless fruit combinations to add to this cake (peaches and raspberries, strawberry-rhubarb, mixed berry for the Fourth of July, apricots, plums, and on and on).

Blueberry-Blackberry Oat Cake recipeBlueberry-Blackberry Oat Cake

From Martha Stewart, June 2013

1/4 cup unsalted butter, softened
3/4 cup all-purpose flour
1 cup quick cooking oats plus 3 tablespoons
2/3 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup packed light brown sugar plus extra for sprinkling on top
1 large egg
1 teaspoon pure vanilla extract
2 cups mixed ripe or overripe blueberries and blackberries, divided

Preheat oven to 350°F. Line an 8 inch square baking dish with parchment paper.  Grease with butter and dust with flour (or use the amazing Pam baking spray).

Combine 1 cup oats and water and let stand for about 5 minutes to soften the oats.

Whisk flour, baking soda, baking powder, salt and cinnamon in a small bowl.

Cream together butter and sugars using a mixer for about 2 minutes or until the mixture is light and fluffy.  Add the egg and vanilla and beat until combined.  Add flour and oat mixtures and mix until just combined. Gently fold in half the blueberries and blackberries.

Spread the batter in the baking dish and sprinkle with remaining oats and about one tablespoon of brown sugar. Scatter remaining berries evenly over top.

Bake 40-50 minutes. Let cool on a wire rack for about 30 minutes, before lifting the cake out of the pan, cutting it and serving it!

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