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Oat Cake with Blueberries and Blackberries

Recipe photo courtesy of Chris Court

This cake is best served warm but is also delicious later the same day.

Source: Martha Stewart Living, June 2013
Total Time Prep Servings

Ingredients

Directions

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102
  • MS11627153
    23 JUN, 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.
    Reply
  • lynsbox
    2 NOV, 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.
    Reply
  • Natalie23
    20 AUG, 2013
    Made it, the cake had a bread pudding texture to it that I did not enjoy, though it would be more crisp
    Reply
  • loxling
    17 JUN, 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!
    Reply
  • erinkathleen332
    28 MAY, 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!
    Reply
  • jnkeller
    28 MAY, 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!
    Reply
  • Mouroulis
    25 MAY, 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!
    Reply

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