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Very good. I used a whole pint of blueberries and baked this in a loaf pan for about 50 minutes. I skipped the glaze since I like my breakfast foods less sweet. I've learned from past experiences that in the summer my house gets so warm that berries in breads and muffins will start to ferment and get a funky taste... so I cut the loaf in half and froze half and stored the other in the fridge with very good results.

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Renegade Chef August 08, 2007

This is a really delicious cake! I actually had this cake as a dessert. I love blueberries, and this cake is bursting with em! I didn't really want to make a glaze so I actually added some almond extract into the cake batter. Will be making this one again! Thanks NurseDi!

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LUv 2 BaKE November 09, 2005

Good with coffee or tea! I used butter instead of oil and, I also cut the sugar to 1/2 cup. The amount of sweetness was perfect. I didn't have any almond extract on-hand so, I used vanilla in the icing. Next time, I'd make sure I had the almond for better flavor. I'd also try adding some vanilla extract to the batter. <br/>This recipe was fast and easy. Thanks for sharing!

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MerelyMarie June 10, 2013

Super duper easy - mix in one pan!! The cake was excellent. I thought the almond extract in the glaze was a little overpowering, but everyone else liked it. Used old fashioned oats bc it's what I had. Cooked at 375 in convection for 25 minutes. Will dedinitely make again, thanks!

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lolablitz June 14, 2011

Thanks v. much for this recipe. I changed the following: instead of all white flour, I used 3/4 cup whole wheat flour and 1/4 1/3 white flour, decreaed to 1/2 c sugar, added a tbsp of ground flax seed, a pinch of nutmeg and 1 tsp vanilla baked in a 8x8 at 350 for 25 min (didn't use the glaze, just sprinkled some cinnamon sugar over top as it was cooling- a hit with my family as well as my son's kindergarden class!

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MammaAim October 30, 2010

This was soo simple to make, and it was an awesome breakfast adition! Not to over sweet, and I think it would taste great with other fruits as well....cranberries? Thanks for the keeper!

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Missy Baker November 07, 2008

This is so good! I used whole wheat pastry flour and old fashioned oats. I added 1 tsp. vanilla extract and 1 tsp. almond extract. I did not use the glaze this time, but I probably will the next time I make this. Just delicious.

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emily hauer February 24, 2008

This was very nice for breakfast! I followed prior suggestions and cut the sugar down to 1/2 cup and baked for 30 minutes. It went together quickly. Will use it often.

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bonniebmarshall May 05, 2007

Wonderful texture and taste. It took 35 minutes to bake and I think I would use a little less sugar.

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fab.butcher December 31, 2006

This a really wonderful recipe. The whole family loved it and DH has asked for it every day. Thanks again for the recipe. Would not change a thing

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LynnL August 12, 2006
Blueberry Oatmeal Breakfast Cake