1 1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1 cup frozen blueberries
POWDERED SUGAR ICING:
1/2 cup sifted powdered sugar
2-4 teaspoons milk
Grease an 8 x 1 ½" round baking pan
and set aside. In a medium mixing bowl,
stir together flour, rolled oats, sugar,
baking powder and salt.
In a small mixing bowl, stir together egg,
milk and cooking oil.
Add all at once to dry mixture.
Stir till just moistened (batter should be lumpy).
Fold in blueberries.
Spoon batter into the prepared round baking pan.
Bake the coffee cake in a 400 oven for
20-25 minutes or till the cake is golden and
a toothpick inserted near center comes out clean.
Cool in pan on a wire rack for 5-10 minutes.
Drizzle warm cake with Powdered Sugar Icing.
Serve warm. Serves 8.
POWDERED SUGAR ICING:
In a small mixing bowl, stir together
1/2 cup sifted powdered sugar
and enough milk (2-4 teaspoons)
to make an icing with a drizzling consistency.
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