Blueberry Oatmeal Cake (Gluten Free)

Laurie Weist

Ingredients
Cake:
1 cup uncooked gluten-free oats
1/2 cup of butter, cut into pieces
1 1/4 cups boiling water
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup brown sugar
3/4 cup granulated sugar
1 cup fresh blueberries

Topping:
1 cup brown sugar
1 stick butter, soft
1/4 cup can milk
1 cup unsweetened coconut

Directions:

1. Preheat oven to 350 degrees. Place oats and butter in bowl, pour boiling water over oat mixture, cover, and let stand for 20 minutes.

2. Stir together flour, baking soda, cinnamon, and nutmeg.

3. Add eggs to oat mixture, mix to blend, add sugars, gradually add dry ingredients. After blended well, add lightly floured blueberries (fold in to incorporate). Pour batter into greased and floured pan.

4. Bake 30-40 minutes.

Topping:

1. Mix all ingredients together until blended.

2. Spread over top warm cake.

3. Place 3" from broiler, broil 2-4 minutes until top is golden brown.

4. Let cool before serving.