Loaded Oats N' Blueberry Breakfast Cake

       My mom makes this cake all the time at home and with students of her home-ec class (6-8th graders, so come on, anyone can do it!) and it's great for breakfast........or dessert ;)

        Of course she has adapted the recipe to include whole wheat flour and oats, and she doubled the usual amount of blueberries, so although it is considered "cake" there is still good nutritional value! She is so good at altering recipes and making things healthy, but they still taste really good. It's moist, flavorful and sweet, and paired with a glass of milk...there isn't much better!

With sweet, juicy blueberries in every bite, it's such a delicious treat! 

Oats N' Blueberry Breakfast Cake

Ingredients:

1 1/3 cup all purpose flour

1 1/3 cup whole wheat flour 

1 1/2 cup quick cooking oats

1 Tbsp plus 1 tsp baking powder

1/2 tsp salt

1 1/2 cups sugar

2 eggs

1 1/2 cup milk

1/2 cup vegetable oil

2 cups blueberries

1-2 tbsp Cinnamon sugar to top

Directions:

Preheat oven to 400 degrees.

Put flour, oats, baking powder, salt and sugar into large bowl and combine with wire wisk. In separate bowl, whisk together the eggs, milk and oil. Make a well in the dry ingredients, pour in milk mixture and mix until just combined. Do not over mix. Gently fold in blueberries. Spread batter into lightly greased 9x13 inch pan. Top with cinnamon sugar.

Bake in preheated oven for 25-30 minutes.