Sweets and Treats

Moist Blueberry Oat Cake

In a large mixing bowl, beat the eggs, milk, brown sugar and oil. Seperately combine the sifted flour, Ward's Baking Powder, McKenzie's Bi-Carb Soda, McKenzie's Ground Cinnamon and salt and add to the batter. Beat on low for 2 minutes and then fold in the McKenzie's Natural Instant Oats and blueberries.

Transfer batter to a well greased 25cm cake tin. Bake for 50-60 minutes on 180C or until a skewer comes out clean. Cool for about 10 minutes in tin before removing onto a wire rack to cool. Makes about 12-16 serves.

Tips: You can use frozen blueberries but do not thaw before adding to the batter. Mix 1 cup chopped walnuts to the batter. Generously sprinkle Ward's Pure Icing Sugar on top of cake when completely cool.