Blueberry Oatmeal Cake with Vanilla Glaze Drizzle

Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/4 cups boiling water
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour, for tossing berries
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Method

1. 1

   Place the rolled oats in a medium bowl and pour the boiling water over them. Stir and let sit until softened and cooled slightly, about 15 minutes.

   15:00 · Soak oats
2. 2

   Preheat the oven to 350°F. Grease a 9x13-inch baking pan.

3. 3

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

4. 4

   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.

5. 5

   Beat in the eggs one at a time, then stir in the vanilla extract and the softened oat mixture.

6. 6

   Add the flour mixture to the wet ingredients and stir just until combined, taking care not to overmix.

7. 7

   Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

8. 8

   Pour the batter into the prepared pan and spread evenly.

9. 9

   Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

   35:00 · Bake cake
10. 10

    Remove the cake from the oven and let cool in the pan for at least 20 minutes.

    20:00 · Cool cake
11. 11

    Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.

12. 12

    Drizzle the vanilla glaze over the cooled cake. Slice into 12 pieces and serve.