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This recipe for BLUEBERRY OAT CAKE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandi Kaselonis
Added: Friday, October 2, 2009


2 eggs (can use Egg Beaters)
2 Cups Buttermilk (Can use 1% milk)
1 Cup packed brown sugar (or 1/2 C Splenda Brown Sugar Blend)
1/2 Cup vegetable oil
2 Cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 Cups quick-cooking oats
2 Cups fresh or frozen blueberries
1 Cup chopped walnuts, optional
Confectioners' sugar

In a mixing bowl, beat the eggs, milk, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; add to batter. Beat on low speed for 2 minutes. Fold in oats, blueberries and walnuts if desired.

Transfer to a greased and floured tube pan. Bake at 375 for 45-50 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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