Blueberry Oatmeal Breakfast Cake

1 1/3 cup flour (up to half may be whole wheat)
3/4 cup quick cooking oats
1/3 cup sugar or substitute
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
1/4 cup applesauce
2 tbsp. cornstarch
1 cup frozen blueberries (or fresh if you have them)

Preheat oven to 400 degrees F. In medium mixing bowl, combine flour,
oats, sugar, baking powder and salt. In another bowl, combine soy milk,
applesauce and cornstarch. Pour this wet mixture into the dry mixture all
at once. Stir until just moistened (batter will be lumpy). Fold in the
blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25
minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is
called breakfast cake, it is very yummy at any time of the day. Moist and

Serves: 9 Squares - calories per square 143; fat .7g; carbs 31.9; protein 3.4