Blueberry Breakfast Cake
This breakfast favorite features blueberries, one of our Top 10 “Super Foods,” in a rich, high-fiber blend of whole grain wheat and oat flours.
Blueberries, both wild and cultivated, may be one of the richest sources of plant-derived antioxidants.
Total Timeunder 1 hour
Recipe CourseDessert, Snack, Starch
Dietary ConsiderationHalal, Kosher, Vegetarian
MealBreakfast, Brunch, Snack, Tea
Taste and TextureFruity, Sweet
Type of DishCake, Dessert
- 1 large egg
- ½ cup low-fat milk
- ½ cup plain nonfat yogurt
- 3 tablespoons butter or no-trans-fat margarine, melted
- 2 ½ cup oat flour
- 1 cup whole wheat pastry flour
- ½ cup unbleached all-purpose flour
- ½ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ cups fresh or frozen unsweetened blueberries
- 3 tablespoons sugar
- 2 tablespoons finely chopped walnuts
- ¼ teaspoon ground cinnamon
Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the egg, milk, yogurt, and butter.
In a separate bowl, mix the oat flour, whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
Sift the dry ingredients into the wet ingredients. Stir the barter just to blend. Do not overbear. Fold in the blueberries and transfer the batter to the prepared pan.
For the topping, in a small bowl, stir together the sugar, walnuts, and cinnamon. Sprinkle over the batter.
Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.
Cool on a rack for 10 minutes. Cut into 9 squares and serve warm.
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