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Oat Cake with Blackberries and Blueberries Recipe

★★★★★

4.7 from 704 reviews
  • Author: Ethan
  • Total Time: 1 hour
  • Yield: 9 servings (one 8-inch square cake cut into 9 squares) 1x
  • Diet: Vegetarian

Description

This Oat Cake with Blackberries and Blueberries is a deliciously moist and hearty dessert featuring a blend of quick cooking oats and fresh mixed berries. With warm cinnamon and a balance of brown and granulated sugars, this cake offers a perfect combination of sweetness and texture, ideal for a comforting snack or a delightful breakfast treat.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup Unsalted Butter
  • 2/3 cup Water
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 3/4 cup All-Purpose Flour
  • 1 cup Quick Cooking Oats
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar

Fruit

  • 2 cup Fresh Mixed Berries (Blackberries and Blueberries)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees F (180 degrees C) and grease an 8-inch square baking dish to prevent sticking.
  2. Soak Oats: Combine 1 cup of quick cooking oats with 2/3 cup water in a bowl and let it stand for about 5 minutes to soften the oats, creating a moist base for the cake.
  3. Cream Butter and Sugars: Using a handheld mixer, cream together 1/4 cup unsalted butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar for about 2 minutes until the mixture is light and fluffy.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.
  5. Combine Wet and Dry Mixtures: Add 1 egg and 1 teaspoon vanilla extract to the creamed butter and sugars, beating until well incorporated. Then add the flour mixture and the soaked oats mixture, stirring until just combined.
  6. Add Berries: Gently fold in half of the 2 cups of fresh mixed berries to the batter, being careful not to break the fruit.
  7. Assemble and Top: Spread the batter evenly into the prepared baking dish. Sprinkle a little extra sugar and oats on top for added texture and scatter the remaining berries evenly over the surface.
  8. Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Cool and Serve: Allow the cake to cool on a wire rack before slicing and serving to let the flavors set and make slicing easier.

Notes

  • You can substitute fresh berries with frozen ones, but be sure to thaw and drain them well to avoid excess moisture.
  • For added texture, consider sprinkling some chopped nuts like walnuts or pecans on the batter before baking.
  • This oat cake can be served warm with a dollop of yogurt or cream for extra indulgence.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To keep the cake moist, avoid overbaking—check for doneness at 40 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oat Cake, Mixed Berries Cake, Blueberry Cake, Blackberry Cake, Healthy Dessert, Breakfast Cake, Oatmeal Cake

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Find it online: https://theethankitchen.com/oat-cake-with-blackberries-and-blueberries-recipe/