Press enter to see results or esc to cancel.

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.


    If the Crumb-topped BlueberryOatmeal Cake recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    Leave a Comment