Blueberry and Oatmeal Crisp Cake | RICARDO

Ingredients

• 1/2 cup (125 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) rolled oats
• 1/3 cup (75 ml) brown sugar
• 1/4 cup (60 ml) semi salted butter, softened
• 1 1/2 cups (375 ml) frozen blueberries
• 2 cups (500 ml) unbleached all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1 cup (250 ml) semi salted butter, softened
• 1 1/4 cups (310 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 3 eggs
• 3/4 cup (180 ml) buttermilk