Oatmeal Blueberry Cake

Ingredients for 1 servings:

• 1 cup sugar, white or brown, to taste
• 1 ½ cup(s) canola oil
• 1 cup milk
• 1 ½ cup(s) water
• 1 cup whole grain oats, fine or coarse, to taste
• 1 ½ cups flour
• 2 eggs
• 1 packet of baking powder
• 1 tbsp rum
• some vanilla sugar
• some cinnamon
• 300 g blueberries
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the water and milk to a boil, pour over the oats, and let it swell briefly. Beat the sugar, vanilla sugar, and eggs until frothy, then slowly stir in the oil (for the final crumb). Using a pastry scraper or whisk, stir the flour, baking powder, oat-milk mixture, cinnamon, and rum into the crumb mixture, then fold in the blueberries. Pour the mixture into a greased springform pan and bake at approximately 150°C (180°C) for 1 hour and 15 minutes. If you want to spread the mixture on a baking sheet, you’ll have to halve the baking time; however, the crumble won’t be as high and fluffy. Note: I used frozen blueberries because they’re easier to fold in because they don’t mash as quickly as fresh ones. You can also vary the amount of blueberries, as well as the amount of vanilla, cinnamon, and rum. It’s up to you to decide.