Blueberry Cake

Ingredients 

Dry -
1 cup of oats
1 cup of plain flour
1/2 cup of sugar
1 sachet (11 g) of baking powder
11/2 tsp of egg-replacement
1/2 tsp of cinnamon powder
1/2 tsp of salt

Wet -
1/2 cup of water
1 tbsp of lemon juice
100 g of apple puree
1 tbsp of oil

Blueberries
11/4 cup of frozen blueberries (measure first, then defrost)

Toppings
2 tbsp of coarse sugar
1/2 tsp of cinnamon powder


Method

1. Preheat oven to 180 d.c.. Lightly grease a glassware baking pan of a 8x8 inch (20cm).
2. Grind the oats until fine. Stir a couple times to make sure they are uniformly grounded.
3. Mix the oats flour with the other dry ingredients. Stir in 1/4 cup of blueberries.
4. Put the remaining cup of blueberries into the blender with water. Pulse to coarsely chop the blueberries, but do not completely puree. Mix a well in the centre of the dry ingredients and pour in the blueberries mixture and other wet ingredients. Stir until moistenend and completely combined, but don't over-mix.  Pour into the baking pan (batter will be thick). Mix the sugar and cinnamon powder and sprinkle it over the top.
5. Bake for about 30-40 minutes until the toothpicks inserted in the middle and comes out clean. Allow to cool for at least 15 minutes. Slice and serve and enjoy.