These last few days of warm weather have been absolutely blissful. We’ve eaten nearly every meal outside, playing before and after on the swings. The kids love every second of it. Heck, so do I. But it is a little hard to believe that it’s only April. I keep waiting for the weather to turn on a dime and become cold and unfriendly again … so far, that isn’t the case.
With all of this delicious summer-like weather, I haven’t spent much time in the kitchen. Instead, we’ve been grilling nightly and keeping inside cooking to a minimum. However, I did make this delicious, fruit-packed recipe over the weekend. It’s something that my young kids absolutely love.
On weekends, I love to surprise Will and Paige with something special. This blueberry cake does just that. It’s best served chilled, so make it the evening before, cover it and refrigerate it overnight.
The taste is light on the sweetness, which is perfectly okay with my two little ones who go gaga for the blueberry wonderfulness. But, if you want to sweeten it up just a bit, drizzle the slices with a bit of maple syrup before serving … anyway you do it, this makes for a fabulous weekend morning breakfast.
- 1⅓ cup flour
- ¾ cup quick cooking oats
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup non-fat milk
- 1 egg
- 1¾ cups frozen blueberries
- Preheat oven to 400 degrees.
- Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal.
- In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate.
- Pour mixture into a 9-inch round non-stick baking dish.
- Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight.
- Cut into wedges to serve.