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Gallery Oat Cake with Blueberries and Blackberries Credit: Chris Court Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 10
Ingredients Ingredient Checklist 1/2 stick unsalted butter, softened, plus more for pan 3/4 cup all-purpose flour, plus more for pan 1 cup plus 3 tablespoons quick-cooking oats, divided 2/3 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups mixed ripe or overripe blueberries and blackberries, divided 3 tablespoons coarse sanding sugar
Gallery Oat Cake with Blueberries and Blackberries Credit: Chris Court
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 10
Gallery
Oat Cake with Blueberries and Blackberries Credit: Chris Court
Oat Cake with Blueberries and Blackberries
Credit: Chris Court
Oat Cake with Blueberries and Blackberries
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 10
Recipe Summary
prep: 15 mins total: 1 hr 30 mins
Servings: 10
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Servings: 10
10
Ingredients
Ingredients
- 1/2 stick unsalted butter, softened, plus more for pan 3/4 cup all-purpose flour, plus more for pan 1 cup plus 3 tablespoons quick-cooking oats, divided 2/3 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 2 cups mixed ripe or overripe blueberries and blackberries, divided 3 tablespoons coarse sanding sugar
Directions
Preheat oven to 350 degrees. Butter and flour an 8-inch square metal baking pan, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack 30 minutes; cut into squares.
Reviews (7)
Add Rating & Review 102 Ratings 5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
Reviews (7)
Add Rating & Review 102 Ratings 5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
Add Rating & Review
102 Ratings 5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
102 Ratings 5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
102 Ratings 5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
5 star values: 13 4 star values: 20 3 star values: 42 2 star values: 22 1 star values: 5
Martha Stewart Member Rating: 5 stars 06/23/2018 Gluten-free variation: omit all-purpose flour and substitute 1/2 cup sweet white rice flour, 2 tablespoons gluten-free oat flour and 2 tablespoons tapioca flour. I dusted the pan with millet flour. This cake was really good. The texture was like normal cake, not dry like some gluten-free cakes. Martha Stewart Member Rating: 5 stars 11/02/2013 i have made this dozens of times with blue berries and black berries, raspberries or all blue berries. it is great, i make them now and freeze them for a quick breakfast. the best blue berry cake i have ever eaten. the oats make this cake, even works as a healthy snack. Martha Stewart Member Rating: Unrated 08/20/2013 Made it, the cake had a bread pudding texture to it that I did not enjoy, though it would be more crisp Martha Stewart Member Rating: 3 stars 06/17/2013 Made it yesterday, doubled the portion of cinnamon and everybody loves it, but the baking time totally should be longer around 1 hour. I used frozen blueberry and still great! Martha Stewart Member Rating: 5 stars 05/28/2013 Made this last night. Very easy turned out great. Followed the directions exactly with one exception I used frozen blackberries from last season. I let them get to room temp in a strainer before making the cake. Took close to 50 mins to bake correctly. Overall great! Will make again! Martha Stewart Member Rating: Unrated 05/28/2013 Delicious! This cake was a breeze to put together and forgiving too: my brown sugar was a bit warm (I had microwaved it to remove clumps) and melted the butter slightly, and I probably beat it a bit longer than necessary after I added the egg. But it was a hit nonetheless... everybody wanted seconds! Martha Stewart Member Rating: 2 stars 05/25/2013 This is the first review I have ever written. I felt compelled to write it because this recipe is a mess! OK, it's not horrible but DEFINITELY don't follow these directions because I made it exactly according to the recipe and it was SO salty! Whoever said to use coarse salt for this recipe was crazy! I will make it again, but only with a TINY pinch of table salt. It would have been a lovely cake that would have been great for breakfast or with an afternoon coffee but not with all that salt!Martha Stewart Member
Rating: 5 stars 06/23/2018
Gluten-free variation: omit all-purpose flour and substitute 1/2 cup sweet white rice flour, 2 tablespoons gluten-free oat flour and 2 tablespoons tapioca flour. I dusted the pan with millet flour. This cake was really good. The texture was like normal cake, not dry like some gluten-free cakes.
Rating: 5 stars
Rating: 5 stars 11/02/2013
i have made this dozens of times with blue berries and black berries, raspberries or all blue berries. it is great, i make them now and freeze them for a quick breakfast. the best blue berry cake i have ever eaten. the oats make this cake, even works as a healthy snack.
Rating: Unrated 08/20/2013
Made it, the cake had a bread pudding texture to it that I did not enjoy, though it would be more crisp
Rating: Unrated
Rating: 3 stars 06/17/2013
Made it yesterday, doubled the portion of cinnamon and everybody loves it, but the baking time totally should be longer around 1 hour. I used frozen blueberry and still great!
Rating: 3 stars
Rating: 5 stars 05/28/2013
Made this last night. Very easy turned out great. Followed the directions exactly with one exception I used frozen blackberries from last season. I let them get to room temp in a strainer before making the cake. Took close to 50 mins to bake correctly. Overall great! Will make again!
Rating: Unrated 05/28/2013
Delicious! This cake was a breeze to put together and forgiving too: my brown sugar was a bit warm (I had microwaved it to remove clumps) and melted the butter slightly, and I probably beat it a bit longer than necessary after I added the egg. But it was a hit nonetheless… everybody wanted seconds!
Rating: 2 stars 05/25/2013
This is the first review I have ever written. I felt compelled to write it because this recipe is a mess! OK, it’s not horrible but DEFINITELY don’t follow these directions because I made it exactly according to the recipe and it was SO salty! Whoever said to use coarse salt for this recipe was crazy! I will make it again, but only with a TINY pinch of table salt. It would have been a lovely cake that would have been great for breakfast or with an afternoon coffee but not with all that salt!
Rating: 2 stars
All Reviews for Oat Cake with Blueberries and Blackberries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oat Cake with Blueberries and Blackberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
