Whole Wheat and Oat Blueberry Breakfast Bundt Cake

As always, I am continuously looking for yummy healthy snacks for when we are on the go or even chilling at home on a weekend.  I found a recipe on a website, added and took away some ingredients, and came up with this.

Whole Wheat and Oat Blueberry Breakfast Bundt Cake

2 eggs
2 cups buttermilk
1 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla
2 cups quick cooking oats
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups fresh or frozen blueberries

Pre heat over to 375 degrees.  Grease and flour a bundt cake pan and set aside.

In my Kitchen Aid I mixed together eggs, buttermilk, brown sugar, oil, and vanilla until well combined.  I then mix in the oats.  Allow the oats to soften while you mix the dry ingredients (whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, and salt).

On the lowest speed, slowly add your dry ingredients into the oat mixture.  Stir just until combined.  Remove bowl from mixer and gently fold in the blueberries.

Transfer cake mixture to your prepared pan.  Bake for 45-55 mins or until a toothpick inserted near centre comes out clean.  Remove from oven and cool 10 mins.  Remove from pan onto a wire rack and cool until room temperature.  Dust with powdered sugar if desired.