Description
Whipping up this yogurt oat blueberry breakfast cake brings pure morning joy to your kitchen. Fresh blueberries and creamy yogurt blend into a delicious morning treat that makes breakfast feel special and nourishing.
Ingredients
Scale
Primary Ingredients:
- 1 ¼ cups old-fashioned rolled oats
- 1 ¼ cups white whole wheat flour
- 2 cups blueberries
- 1 cup Greek yogurt
Supporting Ingredients:
- 2 large eggs
- ½ cup honey
- ¼ cup milk
- ⅓ cup melted coconut oil
Seasoning and Leavening:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
Instructions
- Preheat the oven to 350°F and coat an 8×8 inch baking pan with nonstick spray. Line the pan with parchment paper, creating side overhangs for easy removal.
- Combine 1 ¼ cups oats, 1 ¼ cups whole wheat flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- In a separate bowl, whisk together 1 cup Greek yogurt, ¼ cup milk, 2 large eggs, 1 ½ teaspoons vanilla, ½ cup honey, and ⅓ cup melted coconut oil until smooth and well-blended.
- Pour the liquid mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing which can make your cake tough.
- Carefully fold 2 cups of blueberries into the batter, ensuring they are evenly distributed without breaking the berries.
- Transfer the batter to the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake for 45-55 minutes, watching carefully. If the top browns too quickly, cover loosely with aluminum foil.
- Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- Remove from the oven and let the cake cool in the pan for 20 minutes.
- Lift the cake out using parchment paper edges and transfer to a cooling rack. Allow to cool completely before slicing.
Notes
- Use fresh or frozen blueberries, but if using frozen, do not thaw them to prevent color bleeding into the batter.
- Check the cake’s doneness precisely at 45 minutes, as ovens vary and you do not want a dry result.
- Store the breakfast cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend to maintain the cake’s tender texture.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 211 kcal
- Sugar: 16 g
- Sodium: 125 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 37 mg