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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, July 22, 2016

Blueberry Oatmeal Crumb Cake


I do it every year!!! I buy tons of a fruit and then have to scramble to figure out what to do with it, besides just eat a handful! This year is no exception. I bought a gallon (!!!) of blueberries from Tidwell's yesterday. They are so sweet! THE best blueberries I've ever tasted! But I still had to figure out what to do with them! This is one recipe I made. I also made Blueberry Sauce (which I'm also going to be sharing in another post). I'm going to freeze a bunch. I have some set aside to make blueberry pancakes. And, of course, some to just munch on. This little cake.....I made it in my Mom's old Corningware. The memories of all the good things she made in her Corningware ..... how I wish I had her old recipes as well as her Corningware!! But this is a very easy cake that can be served as a dessert or like a coffee cake for breakfast. Any way, any time you make it, it's good!
 
BLUEBERRY OATMEAL CRUMB CAKE
Makes 9 Servings


1 1/3 cups all-purpose flour
¾ cup instant or rolled oats
½ cup Splenda granulated (or sugar)
2 tsp baking powder
1 cup 1% milk
1 large egg
1 ½ cups blueberries

Topping:
2 TBSP all-purpose flour
2 TBSP Splenda granulated (or sugar)
2 TBSP light butter
1 tsp vanilla


Preheat the oven to 400°. Spray a 9x9” glass baking pan with cooking spray (I used the baking spray)

In a large mixing bowl, whisk together the flour, oats, Splenda, baking powder and salt. Add the milk and egg and stir to combine.


Fold in the blueberries.


Pour the batter into the prepared baking dish.


In a small bowl, stir together the flour and sugar for the topping. Cut the butter into the mixture until it forms coarse crumbs. Drizzle in the vanilla and stir to combine. Sprinkle over the top of the cake batter**.



Bake 30 – 35 minutes until the top is golden and the cake is cooked through. Remove from the oven and cool on a wire rack for at least 10 minutes before cutting.


MY SPIN: **Before putting in the oven, I sprinkled the top with cinnamon. My crumbs never come out like crumbs, but the topping sure tasted good! This can be served 'as is' or with some fat-free whipped topping, good vanilla bean ice cream or, for added blueberry flavor, the blueberry sauce recipe I made and will be sharing that recipe as well.


Enjoy!!

Later!
Loving Life.
Peace.
Jan

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