Georgia Magazine - July 2013 - (Page 50D)

Georgia Grown recipe spotlight Georgia Blueberry Breakfast Cake Recipe courtesy of Georgia Grown 1-1/3 cups whole wheat flour (can substitute all-purpose flour) 3/4 cup quick-cooking oats 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 egg, beaten 1 cup fresh Georgia blueberries 1 cup chopped Georgia pecans 2 tablespoons blueberry syrup Preheat oven to 400 degrees. Grease an 8-inch round cake pan. Combine flour, oats, sugar, baking powder and salt. In a separate bowl, combine milk, oil and egg; stir into flour mixture just until moistened. Note: Batter will be lumpy. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake for 20-25 minutes, or until cake starts to pull away from pan. Drizzle blueberry syrup over cake. Let cool for 5 minutes; serve warm. For great recipes from Georgia’s airport eateries, see this month’s “Air Fare” feature, beginning on page 18. GEORGIA GROWN Be sure to support your local, Georgia farm families; visit www. to find out how. Do You Like Us? (Really, really like us?) Share your stories & photos Go behind the scenes 50D More online at Connect with other readers Learn about contests GEORGIA MAGAZINE

Table of Contents for the Digital Edition of Georgia Magazine - July 2013

Georgia Magazine - July 2013
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Georgia’s Energy Outlook
Fly-in or Drive-In
“Air Fare America”
Wood Basket of the World
Link to Video on Georgia’s Tree Industry
Lighten Up!
Control What You Consume
Around Georgia
Enhancing your adventure
My Georgia
Georgia Gardens
More Snapshot photos
Plant of the month
July’s online trivia contest
Georgia Grown spotlight

Georgia Magazine - July 2013