Blueberry Oatmeal Breakfast Cake

1 1/3 c All-purpose flour

3/4 c Quick-cooking oats

1/3 c Granulated sugar

2 ts Baking powder

1/4 ts Salt

3/4 c Milk

1/4 c Vegetable oil

1 Egg

1 c Frozen blueberries*

Recipe by: St. Louis Post-Dispatch 3/24/97 * (do not remove from freezer until ready to add to batter). Preheat oven to 400 degrees. Grease an 8-inch round baking pan; set aside. In medium mixing bowl, combine flour, oats, sugar, baking powder and salt. Stir together milk, oil and egg. Pour at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in firmly frozen blueberries; spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan, 20 to 25 minutes. Let cool on a rack for 5 to 10 minutes.

Serve warm. The recipe is from the North American Blueberry Council.
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