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Crumb-topped Blueberry Oatmeal Cake recipe

A dense, heavy, “comforting”cake that pairs well with a dollop of lightly sweetened whippedcream.

Recipe: Crumb-topped BlueberryOatmeal Cake

Crumb Topping:
2/3 cup granulated sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
1/4 cup chopped nutsCake:
1 1/2 cups quick cooking oats10 tablespoons butter or margarine,cut up
2 cups Boiling water1 cup fresh or frozen blueberries1 tablespoon all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
3 large eggs, beaten

  • Preheat oven to 350°F (175°C).Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
  • For Crumb Topping: Combine sugar, flour,cinnamon, butter and nuts until crumbly; set aside.
  • For Cake: Combine oats, butter and boilingwater in a bowl. Cover and let stand for 5 minutes.
  • Gently toss blueberries with the 1 tablespoonflour; set aside.
  • Mix together sugars, salt, baking soda,flour and cinnamon. Stir oat mixture into flour mixture. Addbeaten eggs and stir well. Gently fold in blueberries.
  • Pour into prepared pan. Top with CrumbTopping and bake for 40 to 45 minutes or until cake tests donewhen wooden pick inserted in center comes out clean.

    Makes 12 servings.

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