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Blueberry and Raspberry Oatbake

Hi there! It's time for another #abakefortheweekend. This is a beauty of a cake, perfect for brunches and a reasonably healthy snack for half term holidays. It's stuffed full of fruit, oats and only a small amount of sugar (honey is used as a replacement). And of course, it's super tasty too.  

I spotted this cookbook down at my local library and with one quick browse I knew it was full of recipes I wanted to bake. And how I wish I was able to pay a trip to the actual bakery and cafe in London. It looks incredible (here is the link to their Instagram feed if you want to check it out).  This is the first I've made from the book, an oatbake with blueberries and raspberries. I've slightly adapted the recipe in one crucial way, I covered the fruit in a little flour before baking, allowing the berries to remain on the top of the cake instead of sinking down to the bottom. It just looked so pretty when it came out of the oven, but it's entirely up to you if you want that to happen. 

Thank you to everybody who has already joined in with my little hashtag project. Please keep tagging your bakes over on Instagram with #abakefortheweekend. x 

Ingredients:

100g porridge oats

300ml hot milk

100g unsalted butter, softened

60g caster sugar

50ml runny honey

1 tsp vanilla extract

1 free-range egg, medium sized, lightly beaten

1 tsp baking powder

120g plain flour

150g blueberries

150g raspberries

Method:

Pre-heat the oven to 180 degrees C. Grease and line a 2lb loaf tin. 

Put the oats and the hot milk in a mixing bowl and set aside for a few minutes to allow the oats to absorb most of the milk and to cool down slightly. 

Put the butter and sugar in an electric mixer and beat until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg, a little at a time, beating well after each addition. 

Sift the baking powder and flour together, then fold into the butter mixture. Drain any remaining liquid from the oats, then stir into the mixing bowl. 

Pour the mixture into the prepared loaf tin and sprinkle the blueberries and raspberries evenly on top. 

Bake in the oven for about 50 - 60 minutes, until a skewer inserted into the centre comes out clean. Let rest in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with a little icing sugar before serving. 

Adapted from the Nordic Bakery Cookbook by Miisa Mink. 

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