This might be cake, but this isn’t your dessert cake. This is a cake that is most appropriate for breakfast. And boy, is it yummy. Use either fresh or frozen berries, season permitting. Refrigerate for up to 5 days or freeze leftovers.
1 1/3 cup flour
3/4 cup quick cooking oats
1/2 cup sugar
2 tsp baking powder
1 cup milk
1 1/2 cup blueberries
2 tbsp sugar (granular or clear decorative)
Preheat oven to 400 degrees.
Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal.
In a seperate bowl, combine milk and egg and whisk until well combined.
Add the milk mixture to the dry mixture and stir until just combined (will probably be lumpy. Gently stir in the blueberries.
Pour mixture into a 9-inch non-stick baking dish. Sprinkle the top with sugar.
Bake 25-30 minutes. Remove from oven and turn onto a cooling rack. Cool for about 10 minutes before serving.