Enjoy the most out of fresh summer fruit by making this delicious dessert loaded with berries. Pair with a side of ice cream or yogurt for a perfect summer treat! Feel free to substitute or mix in a variety of your favourite fruits.

Ingredients:

Topping

¾ cup oat flour*
¼ cup brown sugar
½ tsp ground ginger
1 tsp cinnamon
3 Tbsp olive oil

Cake

1 cup milk
1 tsp lemon juice
⅓ cup sugar
1 tsp vanilla extract
¼ cup olive oil
1¼ cups whole wheat all-purpose flour
½ cup oat flour*
2 ½ tsp baking powder
½ tsp salt
2 cups fresh or frozen blueberries

Instructions :

Heat oven to 375ºF. Lightly grease a 9-inch dish (deep enough for a cake).
Make the topping by mixing together the flour, sugar, ginger and cinnamon in a medium sized bowl.
Drizzle in olive oil. Crumble it in with your fingers so that no pieces are left dry.
In a small bowl, add the lemon juice to the cup of milk.
In a large sized bowl, mix together the sugar, vanilla extract and olive oil.
In a medium bowl, mix together the flours, baking powder and salt.
Add the milk mixture to the large bowl of sugar/vanilla extract/olive oil and stir.
Slowly add in the flour mixture to the large bowl of wet ingredients until well combined.
Fold in 1 ½ cup blueberries and stir to mix.
Pour the batter into the prepared baking dish. Add the remaining ½ cup berries on top and gently press into the batter.
Evenly sprinkle the topping over the cake and place dish onto the middle rack of the oven.
Bake for about 35-45 minutes or until topping becomes brown. You may also check by inserting a toothpick in the middle of the cake. If it comes out dry, the dessert is ready!
Allow the cake to cool for 45 minutes to 1 hour in the pan.
Serve with a side of ice cream or yogurt.
Enjoy!

*Note: To make oat flour, blend rolled oats in a food processor until it has a flour-like consistency.

Recipe adapted from Thug Kitchen Party Grub

Recipes

Blueberry Lemon Buckle