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1-1/3 cups flour
3/4 cup quick-cooking rolled oats
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup cooking oil
1 cup frozen blueberries
1/2 cup sifted powdered sugar
2-4 tsp milk
Preheat oven to 400 degrees F.
Grease an 8" round baking pan and set aside. In a medium mixing bowl, stir together flour, oats, sugar, baking powder and salt. In a small mixing bowl, stir together egg, 3/4 cup milk and cooking oil. Add wet mixture all at once to the dry mixture. Stir until just moistened (batter should be lumpy). Gently fold in blueberries. Spoon batter into the prepared round baking pan.
Bake at 400 degrees for 20 to 25 minutes or until the cake is golden and a toothpick inserted near center comes out clean.
In a small mixing bowl, stir together 1/2 cup sifted powdered sugar and enough milk (2 to 4 teaspoons) to make an icing with a drizzling consistency. Drizzle over warm cake.