Oatbake with Blueberries and Raspberries

From the book; Nordic Bakery cookbook by Miisa Mink

Midsummer Brunch
Nothing wrong with cake for breakfast, and this cake fits the bill, fruity, oaty, pleasantly chewy, just right.

Ingredients
100g Rolled (porridge oats, 300ml hot milk, 100g unsalted butter (softened), 60g caster sugar, 50ml runny honey, 1 tsp vanilla extract, 1 egg (beaten) 1 tsp baking powder, 120g plain flour, 150g blueberries, 150g raspberries, icing sugar to dust.

Method
Preheat the oven to 180 degC / 350F / gas 4 and line or grease a 900g loaf tin.

Put the oats and the hot milk in a mixing bowl and set aside for a few minutes, to allow the oats to absorb most of the milk and to cool down slightly.
In a separate bowl cream together the butter and sugar until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg a little at a time, beating after each addition.
Sift the baking powder and flour together and then fold into the butter mixture, pour any remaining liquid off the oats and then stir the soaked oats into the cake mix.
Pour the mixture into your prepared loaf tin and sprinkle the raspberries and blueberries evenly on the top.
Bake in the preheated over for 50 - 60 minutes, until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.
This goes well with cream, creme fraiche, ice cream or even custard!