We like to eat this delicious cake for breakfast or have it as an afternoon snack with a cup of coffee or tea. It is more like a coffee cake than a dessert cake, but you can certainly have it anytime of day! Buttermilk and oil give it a moist texture and the molasses gives it that rich dark color. This recipe originally calls for cranberries, but I prefer to use blueberries as we usually have them on hand most of the year, either fresh or frozen. Serve warm with fresh whipped cream or a dollop of butter. So good!
1-1/2 cups quick-cooking or old-fashioned rolled oats2 large eggs
1/2 cup firmly packed light or dark brown sugar
1/2 cup canola oil
1-1/2 cups buttermilk
1/4 cup dark molasses
1 tsp vanilla
1 cup unbleached flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (separated)
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease a 9x13" pan or spray with PAM for baking.
Spread the oats on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
In a large bowl, beat the eggs, brown sugar and oil together until blended. Stir in the buttermilk, molasses and vanilla.
In a medium bowl, combine the flours, toasted oats, baking soda, baking powder, salt and 1 tsp cinnamon. Stir to blend. Add dry ingredients to buttermilk mixture and beat for about 1 minute or until smooth. Stir in the blueberries. Spread in the prepared pan. Toss the nuts and remaining 1 tsp cinnamon together and sprinkle evenly over the top.
Bake for 25-30 minutes or until the cake is golden brown and a toothpick or knife inserted in the center comes out clean. Do not over-bake as it will be dry! Let cool in the pan. Cut into squares and serve warm.
Using an ice cream scoop, scoop out mounds of batter into paper lined muffin cups. Bake in 375 degree oven for 20 minutes or until toothpick comes out clean. Makes 12 large muffins.