This moist blueberry oatmeal loaf cake is just the right size for most families. Feel free to use frozen blueberries in this cake if you don't have fresh. The dense texture of the cake is more like a quick bread or muffins than a cake.
I used vanilla yogurt in this cake, but sour cream or Greek yogurt may be used as well. Use old-fashioned or quick oats in this cake. Add 1/2 cup of chopped pecans or walnuts to the cake for extra crunch texture.
- 1 cup blueberries (fresh)
- 1 3/4 cups all-purpose flour (8 ounces)
- 1/2 cup rolled oats (quick or regular)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 6 ounces fat-free yogurt (vanilla; about 2/3 cup)
- 1 tablespoon lemon juice (fresh)
- 1/4 cup milk
- 2 large eggs
- Optional: cinnamon sugar for topping
Heat the oven to 325 F.
Grease and flour a 9-by-5-inch loaf pan.
Combine the blueberries with the flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.
In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs until well blended. Pour yogurt mixture into the dry ingredients and stir until blended.
Spoon the batter into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.).
Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.
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|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||4 g|