I hope you have a beautiful weekend filled with happiness and beauty. Whatever fills your weekend, I hope it brings you joy.
We’ll be berry picking, jam making, camping, picnicking, and movie watching. If all goes as planned.
Blueberry Oat Cake
This blueberry oat cake is dense but still light, moist, and flavorful. It’s also vegan and gluten-free. With bursts of sweet, tart blueberries. Its sweetness is subtle. Substitutes well for a muffin and is especially good with coffee. For extra sweetness sprinkle with powdered sugar, cinnamon sugar or maple syrup. Or break up into your morning yogurt. Can also be turned into dessert and topped with a scoop of vanilla ice cream and/or smothered in blueberry sauce (blueberries + maple syrup, gently simmered for ~6 minutes).
Note: If using alternative bakeware, check manufacturer’s guidelines before adding room temperature ingredients to a heated dish/pan. Substitute other berries (or cherries) at will!
- ¾ Cup Almond Milk
- 2 Teaspoons Apple Cider Vinegar
- ½ Cup Neutral Oil + 1 Tsp
- 1 Teaspoon Vanilla Extract
- ¼ Cup Brown Sugar
- 1 Cup Oat Flour
- ½ Cup Stone Ground Cornmeal
- ¼ Teaspoon Salt
- ½ Tablespoons Baking Powder
- ½ Cup Frozen Blueberries
- Preheat oven to 350F.
- Place an 8 inch cast iron skillet in the oven.
- Combine almond milk and vinegar in the bottom of your mixing bowl. Stir gently and let sit for a minute.
- Add oil, vanilla and brown sugar. Whisk to combine.
- Add oat flour, cornmeal, and salt. Whisk to combine. Let the mixture sit for 15 minutes, allowing the cornmeal and flour to absorb moisture.
- Thoroughly stir in baking powder.
- Remove skillet from the oven and add teaspoon of oil (or other fat) to the center of the pan.
- Pour batter into oil, forcing the oil outward. (To prevent stick & add texture)
- Sprinkle the top of with frozen blueberries.
- Bake for 32 minutes or until golden in color and a light spring-back when touched.