Breakfast Blueberry Cake
Total Steps
3
Ingredients
13
Tools Needed
10
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LeMoine Family KitchenIngredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 envelopes maple instant oatmeal, uncooked
- 1/8 teaspoons salt
- 1 stick butter, melted and slightly cooled
- 1 tablespoons baking powder
- 2 cups low fat milk
- 2 units eggs
- 1 1/2 cups blueberries
- fresh blueberries (for garnish)(optional)
- fresh whipped cream (for garnish)(optional)
- strawberries (for garnish)(optional)
- blackberries (for garnish)(optional)
Instructions
Step 1
Oven at 350 degrees. In a large bowl add the dry ingredients and mix until combined. Mix in blueberries being sure they are coated with the dry mix. In a separate bowl combine the cooled butter, milk and eggs. Add the wet mix into the dry mix and mix until just combined. Do not over mix. The batter is not thick.
Step 2
Brush the insides of the ramekins well with melted butter. Place the ramekins on a cookie sheet. Fill them 3/4 of the way up. Bake for approximately 15-25 minutes or until a toothpick comes out clean and the top is lightly browned.
Step 3
I plated simply with fresh blueberries because its what I had on hand. If you'd like to dress it up a bit top it with fresh whipped cream and surround with a mix of blueberries, strawberries and blackberries.