A dense, heavy, "comforting"
cake that pairs well with a dollop of lightly sweetened whipped
cream.
Crumb-topped Blueberry Oatmeal
Cake
Crumb Topping:
2/3 cup granulated sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
1/4 cup chopped nuts
Cake:
1 1/2 cups quick cooking oats
10 tablespoons butter or margarine,
cut up
2 cups Boiling water
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
1/2 cup granulated sugar
1 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
3 large eggs, beaten
Preheat oven to 350*F (175*C). Grease
and flour a 13 x 9 x 2-inch baking pan; set aside.
For Crumb Topping:
Combine sugar, flour, cinnamon, butter and nuts until crumbly;
set aside.
For Cake:
Combine oats, butter and boiling water in a bowl. Cover and let
stand for 5 minutes.
Gently toss blueberries with the 1 tablespoon
flour; set aside.
Mix together sugars, salt, baking soda,
flour and cinnamon. Stir oat mixture into flour mixture. Add
beaten eggs and stir well. Gently fold in blueberries.
Pour into prepared pan. Top with Crumb
Topping and bake for 40 to 45 minutes or until cake tests done
when wooden pick inserted in center comes out clean.
