Blueberry Oatmeal Breakfast Cake
1 1/3 cups flour (up to 1/2 may be whole wheat)
3/4 cup quick cooking oats
1/3 cup sugar or substitute
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup nondairy milk (I use soy)
1/4 cup applesauce
2 tablespoons cornstarch
1 cup frozen blueberries (or fresh if you have them)
1. Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, vegan sugar, baking powder and salt.
2. In another bowl, combine milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy).
3. Fold in the blueberries, spoon batter into a nonstick 8 x 8" baking pan. Bake 20-25 minutes, cool on rack 5-10 minutes, serve warm.
Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!