Blueberry Oat Cake
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Blueberry Oat Cake
Times
- Ready Time : 0 min
Servings
12-16 Servings
Ingredients
- 2 eggs
- 2 cups soymilk with 1 tablespoon lemon juice
- 1 cup packed brown sugar
- 1/2 cup canola oil
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups quick-cooking oats (you can grind old fashioned oats)
- 2 cups fresh or frozen blueberries
- 1 cup white chocolate chips
- 2/3 cup confectioners sugar
- 2 tablespoons water
Directions
- In a large bowl, beat the eggs, soymilk and lemon mixture, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to batter until blended. Fold in the oats, blueberries and white chocolate chips if desired.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Prepare glaze by mixing confectioners sugar with water, drizzle over cake before serving.
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About Tamar Genger MA, RD
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Pareve , Desserts , Fourth of July, Shabbat , American , Kid Friendly, Whole Grain ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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blueberries and whole grains, who can ask for more
Instead of soy milk, I use diluted coconut milk. I mix it half & half or 1/3 coconut milk to 2/3 water. The 2nd mixture is about the fat content of regular milk and in baking does not retain any coconut flavor. I find that soy milk has an unpleasant flavor so I don’t like to use it. There is no added sugar in coconut milk, unlike soy milk. It also curdles with added vinegar, lemon juice or other acids just like regular milk. Try it!
Rochelle,
Great idea. I have been moving over to coconut milk too, but it is a little fattier so I mostly use it when I feel the recipe really needs the fat.