Preheat oven to 375°F (190°C). Lightly brush Small Baker with oil. For cake, in Classic Batter Bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well.
In Small Batter Bowl, microwave butter, uncovered, on HIGH 30 seconds or until almost melted. Whisk until smooth. Add milk and egg; whisk until well blended. Add egg mixture to flour mixture; mix until dry ingredients are moistened.
Pour batter into baker; top with blueberries. Combine remaining topping ingredients in medium bowl; mix well. Sprinkle topping evenly over blueberries.
Bake, uncovered, 40-45 minutes or until Cake Tester & Releasing Tool inserted in center comes out clean and cake is set. Remove baker from oven to cooling rack; let cool 30 minutes.
For glaze, mix powdered sugar and milk in small bowl. Spoon into small resealable plastic bag. Trim a small corner off the bag; drizzle over cake. Cut into 12 squares; serve warm.
Nutrients per serving:
U.S. Nutrients per serving: Calories 290, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 2 g, Protein 4 g
Allowing the cake to cool for 30 minutes makes it easier to cut, and it will still be warm when ready to serve.