26 Jun 2013
I feel like at some point in early summer, my brain switches into “Berries! Berries! Berries!” mode. I am also in love with oats and always looking for new breakfast inspiration, so I was excited to try out this new recipe. If we’re being honest, it’s really more cake than breakfast, but I added a lot of walnuts, so, protein!
Blueberries and I have a weird relationship. They have never been my favorite, even though I heartily believe they should get the gold medal at the Berry Olympics for not having tiny seeds that get stuck in your teeth (I’m looking at you, strawberries, raspberries, and blackberries). And yet, I do love them with lemon and baked into some sweet concoction such as this one. And, from what I hear, blueberries are one of the best foods for your brain, and they are full of antioxidants, so I always feel so virtuous and like a health champion when I buy them.
All berry rankings aside, this cake is so refreshingly delicious. It really is like a giant moist muffin, crammed full of tangy and gorgeously purple blueberries and lightly crunchy walnuts. Any berries will be fantastic in this recipe, but I give blueberries five stars. If you are into feeling extra virtuous, a good handful of chia seeds or flax meal would be a welcome addition.
Blueberry Cinnamon Oat Cake
Adapted from Martha Stewart
1/2 stick unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
1 cup plus 3 tablespoons quick-cooking oats, divided
2/3 cup water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups blueberries, divided
1/2 cup-1 cup chopped walnuts
3 tablespoons coarse sanding sugar
-Preheat oven to 350 degrees. Butter and flour an 8-inch square metal baking pan, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
-Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
-Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack 30 minutes; cut into squares.