Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 179
Calories from Fat 116 (65%)
Amount Per Serving %DIV
Total Fat 12.9g 20%
Saturated Fat 8.4g 42%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 85.8mg 29%
Sodium 174.7mg 8%
Potassium 136.7mg 3%
Total Carbohydrate 11.4g 4%
Dietary Fiber 1.9g 8%
Sugars 2.9g
Protein 3.1g 6%

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Recipe Description
This is a simple cake like dessert that has juicy blueberries in every bite. This a perfect summer dessert when blueberries are in season.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  sugar
1/4 Cup(c)  milk
1   egg
1/4 Cup(c)  butter
1 Teaspoon(t)  cinnamon
1/4 Cup(c)  gluten free rolled oats
1/4 Cup(c)  sugar
1/4 Cup(c)  butter
2 Cup(c)  blueberries, fresh or frozen
1 Teaspoon(t)  salt
1 Teaspoon(t)  baking powder
1 Cup(c)  gluten free flour blend


Preheat the oven to 350º. Grease a 9x9 baking dish and set aside. Cream the 1/2 cup butter and 1/2 cup sugar. Beat in the eggs, vanilla and milk. Sift the dry ingredients minus the oats in a large bowl. Add half the dry ingredients to the mixture and blend. Add the other half and mix for about 2 minutes on medium speed. Gently fold in the blueberries. Spread the batter into the greased pan. To make the crumb topping, mix together the oats, 1/4 cup butter, remaining sugar and cinnamon in a bowl until crumbly. Spread this over the cake batter. Bake for 50 minutes to an hour until top is browned and toothpick inserted in center comes out clean.

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