Blueberry Oat Cake

• 1 cup Quick Cooking Oats
• 2/3 cups Hot Water
• 4 Tablespoons Unsalted Butter, Room Temperature
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 3/4 cups Whole Wheat Pastry Or All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 2 cups Blueberries, Fresh Or Frozen
• 3 Tablespoons Old Fashioned Oats
• 3 Tablespoons Raw Sugar

1. Preheat oven to 350 F.
2. Butter and flour an 8-inch square baking pan. Combine the 1 cup of quick oats in a small bowl with the hot water and stir. Set aside.
3. In the bowl of a mixer, cream the butter and sugars. Add the egg and the vanilla extract, combine thoroughly. In another bowl, mix the flour, soda, baking powder, salt and cinnamon. Stir with a whisk to break up lumps. Gradually add this into the butter mixture, alternating with the oats/water mixture. Once incorporated, add 1 cup of the berries and fold in by hand. Pour into prepared pan and sprinkle the remaining 1 cup of berries and 3 tablespoons of old-fashioned oats and raw sugar on the top.
4. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
5. Recipe adapted from Martha Stewart.
6. *If using frozen berries, do not thaw before adding to the batter.

oats, water, unsalted butter, sugar, light brown sugar, egg, vanilla, whole wheat pastry, baking soda, baking powder, salt, ground cinnamon, blueberries, oats, sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-oat-cake/ (may not work)