This delicious Blueberry Oatmeal Breakfast Cake is bursting with juicy blueberries! It has warm flavours of cinnamon and vanilla in every bite. Enjoy in the mornings with a cup of warm coffee.
Each slice has hearty oats and fresh blueberries throughout. The hint of lemon zest added balances perfectly with the blueberries too.
This is a simple cake that can be made ahead of time and enjoyed for breakfast, an afternoon snack, or an after-dinner sweet treat.
Ingredients Notes
Here are a few key ingredients needed for this Blueberry Oatmeal Breakfast Cake. A complete recipe card can be found below with exact measurements.
- Blueberries - Fresh blueberries are used.
- Butter – Unsalted butter works best. This will be softened.
- Cornstarch - While optional, adds a nice texture to the cake.
- Eggs - Must be at room temperature before beginning.
- Flour - I used all-purpose flour in this recipe.
- Lemon - Lemon zest pairs perfectly with the fresh blueberries.
- Leavening agents - Both baking soda and baking powder are used. Double check to see they are not expired.
- Oats - Rolled oats, also known as large flake oats, work great. Quick oats won't work.
- White sugar - Make sure it's granulated sugar.
Step by step instructions
Here is how to bake this blueberry oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, three mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Line a pan with parchment paper and set aside. Zest one lemon.
Step 2 – Mix dry ingredients. Add the dry ingredients into a bowl and stir to combine. Set aside to use later.
Step 3 – Cream the butter and sugar. In a large bowl, add butter, lemon zest, and white sugar. Combine with an electric mixer for 2-3 minutes on medium speed, scraping the sides of the bowl as needed.
Step 4 – Add wet ingredients. Mix in the eggs, vanilla, and yogurt on medium speed for another 2 minutes.
Step 5 – Add in dry ingredients. Combine the dry and wet ingredients together until a soft cake batter forms.
Step 6 - Mix blueberries. In the bowl with the blueberries, add 1 tsp of flour and evenly coat them. Then add into the bowl and mix.
Step 7 - Transfer. Spread the cake batter evenly into the prepared pan. Place extra blueberries and sprinkle a bit of white sugar on top (optional).
Step 8 - Bake. The cake bakes for 40-50 minutes or until a toothpick inserted in the middle comes out dry with no cake batter. Allow to cool, slice, and enjoy.
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Blueberry Oatmeal Breakfast Cake
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cups white sugar plus 1 tsp for sprinkling
- 1 tsp lemon zest
- 2 large eggs room temperature
- 1 cup yogurt room temperature
- 1 tbsp vanilla
- 1 1/3 all-purpose flour plus 1 tsp for dusting
- 1 1/4 cups rolled oats
- 1 1/2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups fresh blueberries plus more for sprinkling
Instructions
- Preheat oven to 350℉/176℃. Line a 9x9 baking pan with parchment paper and set aside. Zest the lemon.1 tsp lemon zest
- Add the flour, oats, baking soda, baking powder, salt, cinnamon, and cornstarch into a bowl. Stir together and set aside.1 1/3 all-purpose flour, 1 1/4 cups rolled oats, 1 1/2 tsp cornstarch, 1/2 tsp cinnamon, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Into a large bowl add the butter, lemon zest, and white sugar. Cream together for 2-3 minutes on medium speed. Scrape the sides of the bowl as needed.1/2 cup unsalted butter, 3/4 cups white sugar, 1 tsp lemon zest
- Add the yogurt, vanilla, and eggs. Continue to mix for another 2 minutes, scraping the sides of the bowl as needed. The mixture may look curdled, this is normal.2 large eggs, 1 cup yogurt, 1 tbsp vanilla
- Add the dry and wet ingredients together and mix until about halfway combined with a spatula. Don't over-mix.
- Into the bowl with the blueberries, add 1 tsp of flour. Dust the blueberries evenly in the flour. Pour them into the bowl with the cake batter and mix all together until no flour streaks show. Don't over-mix. As soon as there are no flour streaks, stop mixing.2 cups fresh blueberries
- Transfer into the prepared pan. Sprinkle extra blueberries on top and a bit of white sugar for a sweet top (optional).
- Bake for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool, slice, and enjoy!
Nutrition
FAQ
How do I store this cake?
Enjoy this cake fresh day of. It stays good on the counter for 3 days, and in the refrigerator in an airtight container for up to 5 days.
Do I have to add oats?
In this particular recipe, yes. For an oat-less blueberry cake, check out Blueberry Breakfast Cake.
Do I have to add the lemon zest?
Although optional, I recommend it! Blueberries and lemon pair really well together.
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