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Photo of Blueberry Bannock by WW

Blueberry Bannock

6
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
6
Difficulty
Easy
The combination of whole grains and blueberries make this scone-like recipe a high-flavour, low-PointsPlus treat.

Ingredients

Whole wheat flour

¾ cup(s), (180 ML)

All-purpose flour

¾ cup(s), (180 ML)

Uncooked oatmeal

½ cup(s), (125 ML)

Sugar

2 tbsp(s), (30 ML)

Baking powder

4 tsp(s), (20 ML)

Table salt

½ tsp(s), (2 ML)

Ground cinnamon

¼ tsp(s), (1 ML)

Margarine

2 tbsp(s), melted (30 ML)

Water

¾ cup(s), room-temperature (180 ML)

Unsweetened frozen blueberries

½ cup(s), or fresh (125 ML)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir whole-wheat flour, all-purpose flour, rolled oats, sugar, baking powder, salt and cinnamon together in a medium-size bowl. Stir in margarine and enough water to form a sticky dough. Stir in blueberries.
  3. Spray 9-inch (1 L) glass pie plate with nonstick spray. Spoon batter into pie plate, leveling off.
  4. Bake 25 minutes or until a toothpick inserted near centre comes out clean. Remove from oven and cool 10 minutes. Cut into 6 wedges. Yield: 2/3-cup (160 ML) per serving.

Notes

Serve it warm from the oven for maximum flavour.

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