Blueberry and Oatmeal Crisp Cake

Blueberry and Oatmeal Crisp Cake

  • Preparation 30 min
  • Cooking 1 h 20 min
  • Servings 12
  • Vegetarian
  • Nut-free
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Ingredients

  • Oatmeal Crisp

    • 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
  • Cake

    • 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

Preparation

  • Crispy Oatmeal

  • Cake

Note from Ricardo

If you don’t have salted butter, replace it with unsalted butter and add a pinch of salt in the oatmeal crisp and 2.5 ml (1/2 teaspoon) salt in the mixture of dry ingredients of the cake.

Personal Note