oat bluberry muffins

blueberries abound

i added some lime zest and lime juice to the batter, and almost doubled the blueberries.

Ingredients

1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Directions

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

old fashioned blueberry cake

from 101 (heidi), who got it from a 1974 gourmet cookbook and revised it. she insists on unsulphered molasses. it looks like a chocolate cake. she also recommends dusting it with powdered sugar and serving with whipped cream.

Old-Fashioned Blueberry Cake Recipe

For those of you who want to use a whole grain flour here, I think I'd start by trying a 50/50 blend - half whole wheat pastry flour, half unbleached all-purpose flour. If you have a very fine, powdery soft whole wheat pastry flour, you might be able to get away with using it for 100% of the flour, but some of the whole wheat pastry flour has ragged, rustic texture that might be a problem here.

1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt

1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted

1 1/2 cups blueberries, frozen
1 teaspoon flour

Serve with a sprinkling of powdered sugar (optional), or a big dollop of sweetened freshly whipped cream

Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).

In a large bowl sift together the flour, baking powder, baking soda, and salt.

In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.

Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.

Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar, or with a dollop of whipped cream on the side. We just enjoyed this cake served straight out of the pan, but you can turn it out if you like.

Serves 8 - 10.