Wednesday, June 30, 2010

Blueberry goodness

I hope you like blueberries because I have another delicious and simple recipe to take advantage of those plump berries in grocery stores and farmers markets right now.

My cousin Betty passed along the recipe for Blueberry Oat Bars recently. I stuffed it in my pocketbook and forgot about it until last week. I'm so glad I found it!

The recipe is a simple one-bowl recipe that mixes up in just a few minutes. There are no complicated ingredients; in fact, the only item I had to buy was the blueberries. Everything else was in my pantry or refrigerator.

I only made a few changes. The original recipe called for margarine, but I used butter. It also recommended a glaze of powdered sugar and milk added after the cake had cooled, but I opted for cinnamon sugar instead, which I sprinkled on before baking.

The result is a very moist cake with delicious berries enhanced by the undercurrent of cinnamon. This cake is delicious as a dessert but would be equally good for breakfast or brunch.

I'm already thinking of ways to expand on this recipe. It would definitely be good with apples and nuts instead of blueberries. And I'm thinking it would make a simple and tasty cake without the fruit. Just top the cake with chocolate syrup or frosting. It's so easy to make, you could mix it up on the spur of the moment to treat the family to a weeknight dessert.

But try it with the blueberries first!

Blueberry Oat Bars
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 stick butter
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 1 1/2 cups self-rising flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup old-fashioned oats
  • 1 1/2 cups fresh blueberries
  • Cinnamon sugar
Cream butter and sugars. Add eggs and beat well. Add vanilla and milk and mix well. Add flour and oats and mix until combined. With spoon stir in blueberries coated with flour or sugar. (I took 2 tablespoons of sugar from the 3/4 cup and tossed it with the blueberries).

Pour batter into greased 9x9 pan. Sprinkle with cinnamon sugar. Bake at 325 for 35-40 minutes until golden brown.

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