Blueberry Oat Cake

Preheat oven to 350 F.

Butter and flour an 8-inch square baking pan. Combine the 1 cup of quick oats in a small bowl with the hot water and stir. Set aside.

In the bowl of a mixer, cream the butter and sugars. Add the egg and the vanilla extract, combine thoroughly. In another bowl, mix the flour, soda, baking powder, salt and cinnamon. Stir with a whisk to break up lumps. Gradually add this into the butter mixture, alternating with the oats/water mixture. Once incorporated, add 1 cup of the berries and fold in by hand. Pour into prepared pan and sprinkle the remaining 1 cup of berries and 3 tablespoons of old-fashioned oats and raw sugar on the top.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Recipe adapted from Martha Stewart.

*If using frozen berries, do not thaw before adding to the batter.