Blueberry Oatmeal Breakfast Cake
Submitted by alrd
A quick one-bowl blueberry oatmeal breakfast cake that’s ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
35 minNot every morning calls for a full-blown baking project, and that’s exactly where this breakfast cake shines.
It’s a simple, lightly sweet cake loaded with oats and frozen blueberries. One bowl, ten minutes of prep, and the oven handles the rest.
The oats give it a slightly nutty, wholesome texture that feels more like breakfast than dessert, while the frozen blueberries keep the batter from turning purple and burst into little jammy spots as the cake bakes.
Cut it into wedges, serve it warm, and you’ve got a weekday morning breakfast that feels like a weekend treat.
Chef Tips
- Keep the blueberries frozen solid right up until you fold them in. This prevents them from bleeding into the batter and keeps each berry intact.
- Stir until just moistened and embrace the lumps. A lumpy batter means a tender cake. A smooth batter means a tough one.
- This reheats well. Wrap leftover slices and warm them in the oven or microwave the next morning.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Grease an 8-inch round baking pan; set aside.
In medium mixing bowl, combine flour, oats, sugar, baking powder and salt.
Stir together milk, oil and egg.
Pour at once into flour mixture.
Stir just until moistened (batter will be lumpy).
Fold in firmly frozen blueberries; spoon batter into prepared pan.
Bake until cake is golden and pulls away from sides of pan, 20 to 25 minutes.
Let cool on a rack for 5 to 10 minutes.
Serve warm.
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