Blueberry Oatmeal Breakfast Cake

[one]

I shared this cake and it was gone in a matter of seconds. I didn't have enough applesauce so I added apple butter and 1 Tbsp. safflower oil. Ran out of blueberries as well so I threw in some dried apples and dried strawberries. Mine came out very crumbly but I think it's b/c I used a combination of brown rice flour and oat flour. Excellent recipe, love how it's not too sweet.

[Schmiggle]

this was a very tasty recipe. I added a little bit of almond extract since some other reviewers said it was a bit bland, and it added a very nice taste. It wasn't too sweet, which is a good thing in my book. I'll definitely make it again.

[cafebeatty]

Just made this for breakfast for my wife and daughter.  Turned out incredible! For a little extra treat, I added a vegan powdered sugar icing. All you need is powdered sugar and vanilla soy milk. Combine together in a bowl until you get the consistency you want. Start easy on the milk! It doesn't take a lot to get the right consistency. Then, just drizzle over the top of the cake. Enjoy it with a soy mocha or latte!! A wonderful breakfast...and fast too!!!

[AliAli009]

Could you substitute mixed berries?

[earthmother]

The only addition I made to this was a little vanilla extract. It turned out really well - They tasted a lot like muffins. I will be making this again. Thank you.

[HelloMabel]

This recipe is beyond tasty. So good! I added a tbsp. of vanilla, and used soy flour instead, which caused the squares to turn out very peanut butterish; almost like big, moist, fluffy peanut butter blueberry muffins. I wasn't expecting that flavour, but I'm certainly not complaining!    Anyway, this is definitely a sweet-but-not-too-sweet treat I'll be making again. Thanks!

[antipedant]

for a relatively low-fat  breakfast cake, this was an okay starting point.  i did modify it: i used half unbleached flour and half whole wheat pastry flour,  substituted brown rice syrup for the sugar, and added 1 teaspoon almond extract and some slivered almonds on top.  also, it cooked for 35 minutes.  as promised, the cake was moist and chewy... however, it was severely lacking in flavor.  the taste was too oatmealy.  and i don't feel like my addition of almond helped flavor-wise, although it did give it a nice crunch on top.  i think next time i'll add a little extra brown rice syrup and some lemon juice/rind.  anyway, in case anyone is curious...  with my modifications (minus the slivered almonds), a serving of one ninth of the cake is 165 calories, .8 grams of fat, .14 grams of saturated fat, and 2.3 grams of fiber.

[propinecone]

I just made this, I added some vanilla like others suggested, used lite vanilla soymilk and instead of blueberries i used some frozen cherries that i picked off my parents cherry tree last summer.  It was definitely moist, chewy and filling.  I agree the batter is a little bland and probably coulda used some almond extract or cinnamon maybe.. definitely good for how low fat it is.  It would probably be really good with a little vanilla ice cream while it's still warm or some frosting if you didn't mind the added calories.

[Sariea]

i just made this today and it is YUMMY. for the flour i did half whole wheat and half whole wheat pastry flour. and added 1 tsp vanilla and 1 tsp lemon extract. very very good! reminds me of the muffins i used to make when i first joined this site. this is good because i can take a square to work with me instead of one of those processed "healthy" granola bars from the grocery store thats basicaly just 140 calories of sugar and fat.

so thanks for this recipe! will definately make it again

[lsaoud]

We all thought this was really good-just right for something to throw together on a weeknight for after dinner (hey, it doesn't have to be just for breakfast, does it?) I used all all purpose flour with the oatmeal because the only other kind I had on hand was chappati, and I didn't think that would go very well. I also added some 'nilla! It came out just right. Thank you! [/color]

[Lizzidi]

Absolutely wonderful!  I switched about 1/3 of the flour for whole wheat, and way more blueberries than the recipe called for and it came out fantastic!  One thing I do find is necessary is some cinnamon, both on top and in the batter.  It adds a little more complexity to the flavor and offsets the blueberries really well!  Next time I'm trying with some cardamom and nutmeg as well...great recipe!

[Catski]

Okay, so the first time I tried this it came out pretty soggy and all the blueberries floated to the top during cooking which left the bottom half tasteless and boring.

I made it again today and used half wholewheat flour, halved the applesauce and made up the difference with a splash of oil, and then threw in a spoonful of allspice and some vanilla. MUCH better. It's firmer, more of a oatmeal cake than a mess, and the wholewheat flour makes it filling and substantial. Also, when I was pouring the wet into the dry, I went very slowly, mixing as I went, and didn't need the last bit of liquid.

I think the trick with this is less liquid and more spicing - other than that, it's a great basic recipe to be changed to taste. Have added a picture of my successful effort!

[Jade716]

I didn't really like this, I used vanilla almond milk, vanilla extract, cinnamon & allspice and it still was bland.  The only way I could eat it was was by putting cream cheese icing on top, but thats not really good for you.

[puppyluver]

mine came out kinda stiff. i don't think i baked it too long but i did leave out the cornstarch since i didn't have any so maybe thats the reason. i did however, use fresh blueberrys and that part of it turned out really good. i'll try it again when i get cornstarch.