Okay, I can face it. I'm a cooking junkie, and have been for a while. I would steam artichokes in my dorm room in college. I would bake muffins to bring to high school for my friends and/or teachers. And I would buy cooking magazines since before I could drive. And some of the recipes that I have clipped or written out from back then are still in constant rotation at my house. Which is a good thing.
Just fair warning, this week may be a little oatmeal-centric. I have bananas getting too ripe, and that's perfect for a banana oatmeal snack cake. Plus, there's a great blueberry oatmeal muffin recipe that we love here, and I might pull that one together to share. But today, it's blueberry breakfast cake. I'm not sure where the original recipe is from, but right now, it's in my old little recipe book with a note about it being from a Blueberry Festival in Indiana.
A breakfast cake might not seem like a quick breakfast, but this recipe is simple enough that I can turn on my oven and have the cake ready to pop in by the time it hits temperature, and then I can shower or get ready in the half hour or so that it bakes.
Let me tell you why I love this recipe: whole grains, antioxidant-filled blueberries, easy, quick, and delicious. So delicious that my kids have now gotten to the point where they ask me to make 2 recipes...which I don't because that much cake for breakfast would be crazy. So easy that my hubby and kids can whip this up on their own for my birthday or Mother's Day.
Which is coming up, come to think of it.
So, if you want to subtly leave this page open on your computer for your family members to see, or send them a link to this page, go for it. This next line is meant for them:
MOM WANTS YOU TO COOK THIS BLUEBERRY BREAKFAST CAKE FOR HER ON MOTHER'S DAY!! DON'T BE SCARED, IT'S REALLY EASY AND SHE'LL LOVE IT!!! YOU CAN DO IT!!!
Okay, that should be just subtle enough.
Moving on to the recipe.
1 1/2 cups flour (white, whole wheat, or white whole wheat will work, or blend white and whole wheat)
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup cooking oil
1 cup frozen blueberries
1/2 cup powdered sugar
1 tablespoon (or so) of milk
Preheat the oven to 400 degrees.
Grease a round cake pan, an 8-inch pan is good. (Side note: I just saw that Trader Joe's has a new coconut oil spray, like an organic, better-for-you version of Pam. So exciting!)
In a medium bowl, mix the flour, oats, sugar, baking powder, and salt.
In a small bowl, mix the egg, milk, and oil.
Add the wet mix into the dry mix and stir until the dry mix is just moistened. It will be thick and lumpy.
Take your frozen blueberries,
And fold them in.
Spoon the batter into the cake pan.
Let the cake cool for a few minutes while you whip up the glaze.
Mix the powdered sugar with just enough milk to make a drizzle-ready glaze.
Slice the cake.
Drizzle each piece with some glaze, and serve.
It's great with some sausage and or fresh fruit on the side, and makes a great snack as well as a breakfast. It's pretty crumbly, but my family's plates all always come back cleaned. I think they may even lick the extra glaze off the bottoms of the plate. I can't say that I blame them.