Hi girls! It was so good to hear from so many of you that you missed my recipes. You won't believe how much of an "ego-boost" it is. It has lifted my morale very much. Thank you all for taking the time to record your comments in the previous post. This week I'm back with another healthy recipe.
Taste of Home's website has sort of become the recipe bible for me these days. I'm browsing for recipes there whenever I find time. The recipes I have bookmarked there is reaching infinity, I would say.
The reason I go back there so often is, it works 100%. Unlike other recipe sites where users can submit their recipes and it gets published without being tested, these people only publish recipes which they have actually tested. I think that's why it works out perfect each and every time.
If I remember right I have tried the Chewy Chocolate Chip Cookies, Butter Pecan Cookies and Blueberry Coffee Cake recipe from their baking book. I'm unable to choose my most favorite among these 3 because all of them are so good.
And these 3 recipes are the recipes which I have baked the most number of times too. Whenever I want to bake something for my friends and family, its mostly one of these 3 recipes.
I can swear that these 3 recipes were the easiest ones I have ever baked but gives the best results one could possibly expect. Actually it will fare so well beyond your expectations and I'm not exaggerating here.
With so much good experience with their recipes, I was super excited to try this Blueberry Oats Cake recipe from their website. It had loads of healthy ingredients like fresh blueberries, oats and walnuts. It was also mentioned that it was a "contest winning recipe". So I was very confident that I had found yet another gem from that site. Was I right?
Hmm..If I say I would give a 10 out of 10 for the 3 recipes I have mentioned above, I think I would give a 6.5 out of 10 for this recipe. Maybe my rating would change if I make some minor alterations like using a 13x9 inch pan instead of a bundt pan and increase the quantity of sugar.
I'm talking about the pan size because the bundt pan gives a very dense slice of cake. The cake was moist and heavy; not light and fluffy at all in-spite of adding vinegar and increasing the quantity of baking powder. Also the sweetness was very mild even for us.
So if you have a sweet tooth maybe it would feel like you didn't add sugar at all in the batter. Interestingly my son loved it so much that he had this for breakfast everyday and I really didn't feel guilty at all giving it to him. My husband who is very conscious about the consumption of sweets, he himself told that it required some more sugar. So I guess this blueberry cake gets a mixed review.
If you tried this Blueberry Oats Bundt Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Blueberry Oats Bundt Cake
Ingredients
Dry Ingredients:
- 2 cups All Purpose Flour
- 1 cup Brown Sugar
- 2 and ¼ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 2 cups Oats (quick cooking)
- 2 cups Fresh or frozen blueberries
- 1 cup Chopped Walnuts (optional)
- As needed Confectioners sugar (for dusting)
Wet Ingredients:
- ½ cup Unsweetened Applesauce
- 2 cups Buttermilk
- ½ cup Canola Oil (you could use vegetable oil too)
- 1 tablespoon Vinegar
Instructions
- Preheat oven to 375F/190C for 15 minutes. Lightly grease and flour a bundt pan.
- In a large bowl whisk together the wet ingredients and the brown sugar.
- In another bowl combine together the flour, baking powder, baking soda and salt. Add this to the wet ingredients gradually until blended.
- Fold in the oats, blueberries and walnuts.
- Transfer the batter to the prepared pan and bake it for 45-50 minutes. Mine was done around 42 minutes itself. I tested for doneness using a tooth pick and also saw the cake pulling out from the sides of the pan.
- Leave the pan undisturbed for 10 minutes and slowly invert it on a wire cooling rack to cool it down completely.
- Dust the cake with confectioner's sugar.
My Notes
- As mentioned above I would use a different pan when I try this recipe the next time. I would either use a tube pan as mentioned in the original recipe or a 13x9 inch pan. If using a 13x9 inch pan the baking time would be somewhere around 25-30 minutes. So please keep this in mind if you are using a different pan size.
- I would also increase the quantity of sugar to 1 and ⅓ cups or 1 and ½ cups.
- If using frozen blueberries do not thaw it otherwise the color will start bleeding and you will have a blue cake.
- I used cinnamon flavored applesauce so I did not add the cinnamon mentioned in the recipe.
Debbie Sandher says
It looks really good. I usually buy large flake oats, will that work if grind it little. and about buttermilk, can I use yogurt if I blended first, because I make my own yogurt. I make almost everything from scratch. I can give you some recipes, if you wish which people just totally love.
Thanks Debbie. You could blend 1 and 1/4 cups yogurt with 3/4th cup water or adjust the ratio depending upon the thickness of the yogurt. I would love to have your recipes. Please do register in the forum and submit your recipes under the appropriate category. http://www.egglesscooking.com/forums/
Joanna Smith says
I just baked this cake in a 9x13 -it took 40 min at 375. It is moist and flavorful but did use 1 1/2 c sugar.It's alot of cake in this size pan!
Yes it is a lot of cake indeed Joanna. Hope you liked the taste.
Pretty. Good. Food. says
Oh man this looks delicious! Everything here looks so yummy! And your photographs are beautiful!
I recently launched my own blog http://www.prettygoodfood.com I'd love for you to check it out and let me know what you think! Thanks and Happy Cooking! 😛
Thanks. I did check it out and its great.
Krsna says
Hi Madhuram,
is there a substitute for vinegar that i could use in most cakes -- maybe lemon juice?
I have read that 2 tablespoons of lemon juice can be susbtituted for 1 tablespoon of vinegar, but I haven't tried it.
sangeetha says
thanks,shall try it and let u know,can u tell me how to find if yeast (fresh/dry) is active, am new to baking.
Sangeetha, my experience with yeast is literally zero too. I found this link for you. http://www.ehow.com/how_4505037_proof-yeast-see-still-active.html
sangeetha says
is there any substitute for apple sauce,am not sure where exactly it is available here in India thanks ❓
Sangeetha you can prepare applesauce quickly at home itself. Just peel and chop apples; sprinkle some water and microwave it 2-3 minutes or until its cooked through and puree it in a blender using water as required. Your applesauce is ready. It should not be very diluted though, so add water in smaller increments while blending.
Spandana says
I used 2 9" round pans and baked for 25-28 min as suggested. It came out perfectly.
Spandana says
I tried this recipe over the weekend and everybody really liked it. I added 1-1/2 cup sugar but it felt like it could use more sugar. Next time I think I will try with 2 cups of sugar. Thanks for a great recipe.
You're welcome Spandana. Thanks for letting us know about the quantity of sugar you used. It will be a guide for others who wish to try this recipe. Could you also mention the pan size you used?
CCRecipe says
This looks amazing!!! abd I love the addition of the oats. I will definitely have to give this a try. Thanks, Christine
Lubna Karim says
Wow....makes me drool.....looks super yummy.....soft and tempting....
Kim Fluck says
That's it.... I have to go out and buy a Bundt pan so I can make this! 😛 Looks AMAZING!
RV says
That is a pretty cake, I guess I tried a similar recipe from Taste of home, but I used Whole wheat pastry flour. It didn't turn out they way I wanted. I think the pan that we use plays a major role in baking such cakes.
It's true RV. Maybe if the dough is spread into a bigger pan as a thin batter the cake would be more light.
Priya (Yallapantula) Mitharwal says
Wow, how lovely and cute looking 🙂
kanthi says
Thank you for sharing egg less recipes.Expecting many more from u.
Happy Cook says
Wow that cakes just looks so so good and you only give 6 i would give for this too 10 🙂
It's definitely a looker Happy Cook, but very very dense. Since we bake eggless we try to mimic baked goods with eggs and want that light and fluffy texture and that was missing in this cake. It's not always possible to get that texture without eggs but I would say this was the most dense cake/muffin I have ever baked. That's why I had to give a 6.5.
CurryLeaf says
It looks so beautiful.Can't believe that its less sugary.Would surely increase the sugar as you have suggested Madhu.I miss blueberries.Here they are available at Rs.200/- for a small box.
Thanks Sweatha. I hear that everything is costly in India these days, even apples.
Janice says
I'm so glad you're posting again!! Thanks for the recipes!!! 🙂
Oh! thank you very much Janice.
Hari Chandana says
Wowwwwwwww... simply amazing 🙂
Sayantani says
cant believe its an eggless cahe. looks so moist and crumbly...very good texture.
Sharmilee says
Wow yumm looking texture and cake....