Best Oat Cake With Blueberries And Blackberries Recipes

BLUEBERRY OATMEAL BREAKFAST CAKE

Blueberry Oatmeal Breakfast Cake image

Got this one from my mom. I haven't tried it yet but will this summer. Posted for safe-keeping. From Gooseberry Patch Hometown Favorites.

Provided by ratherbeswimmin

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats, uncooked
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup sugar
3/4 cup milk, plus
3 teaspoons milk, divided
1/4 cup oil
1 cup blueberries
1/2 cup powdered sugar
1/2 teaspoon almond extract

Steps:

Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
Fold in the blueberries.
Spread batter into lightly greased 8x8 inch baking pan.
Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
Pour/drizzle over warm cake; serve.

OAT CAKE WITH WARM MIXED BERRY COMPOTE AND CLOTTED CREAM

Oat Cake with Warm Mixed Berry Compote and Clotted Cream image

Provided by Bobby Flay

Categories dessert

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 cup rolled oats, not instant
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Mixed Berry Compote, recipe follows
Clotted cream, for serving

Steps:

Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
2 teaspoons cornstarch
1 1/2 cups fresh orange juice plus 2 teaspoons
3 tablespoons honey
1 vanilla bean, split
1 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh raspberries
For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
Yield: 6 to 8 servings