Blueberry and Oatmeal Crisp Cake
Blueberry and Oatmeal Crisp Cake
Ingredients
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) rolled oats
- 1/3 cup (75 ml) brown sugar
- 1/4 cup (60 ml) semi salted butter, softened
- 1 1/2 cups (375 ml) frozen blueberries
- 2 cups (500 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1 cup (250 ml) semi salted butter, softened
- 1 1/4 cups (310 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 3 eggs
- 3/4 cup (180 ml) buttermilk
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 25-cm (10-inch) tube pan.
Blueberry and Oatmeal Crisp Cake