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–+ servings

Blueberry Oatmeal Breakfast Cake

Ania
This delicious Blueberry Oatmeal Breakfast Cake is bursting with juicy blueberries! It has warm flavours of cinnamon and vanilla in every bite. Enjoy it in the mornings with a cup of warm coffee.
5 from 1 vote

Ingredients
 
 

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!