Sliced sponge cake with blueberries recipe 

Ingredients

• Rolled Oats: 1 cup (90 g)
• All-Purpose Flour: 1 cup (120 g)
• Baking Powder: 2 teaspoons
• Salt: ¼ teaspoon
• Cinnamon (optional): ½ teaspoon
• Eggs: 2 large
• Milk (dairy or plant-based): ½ cup (120 ml)
• Honey (or Maple Syrup): ¼ cup (60 ml)
• Vegetable Oil (or Melted Butter): ¼ cup (60 ml)
• Vanilla Extract: 1 teaspoon
• Fresh Blueberries: 1 cup (150 g)
• Chopped Nuts (optional): ¼ cup (30 g)

Directions

1.Prepare the Dry Ingredients

1. Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
3. Mix the Wet Ingredients
4. In a separate bowl, whisk together eggs, milk, honey, vegetable oil, and vanilla extract until smooth.

2.Combine and Fold

1. Gradually add the wet ingredients to the dry ingredients. Mix gently until just combined.
2. Fold in the blueberries and nuts (if using), being careful not to crush the blueberries.

 

3.Bake the Loaf

1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

 

4.Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

 

5. Serving Suggestions

Spread with cream cheese or almond butter for added flavor and creaminess.

Pair with a drizzle of honey or blueberry compote for extra sweetness.

Serve with a cup of tea, coffee, or a smoothie for a complete breakfast.

 

Enjoy toasted with a dollop of Greek yogurt on top.

Add a scoop of vanilla ice cream for a dessert twist.