Blueberry Oatmeal Breakfast Cake
Start your morning with the irresistible aroma of this Blueberry Oatmeal Breakfast Cake—a wholesome, comforting treat that perfectly balances hearty oats, sweet bursts of fresh blueberries, and warm notes of cinnamon. This easy-to-make recipe combines pantry staples like rolled oats, brown sugar, and all-purpose flour with a rich, buttery batter infused with vanilla for a breakfast option that's as nourishing as it is indulgent. Baked to golden perfection in just 35 minutes, this breakfast cake is soft, moist, and studded with juicy blueberries in every bite. Perfect for meal prepping or a leisurely weekend brunch, a light dusting of powdered sugar makes each slice feel extra special. Serve warm alongside your favorite morning coffee or tea, and transform your breakfast into a cozy, bakery-style experience!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 1 large Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden brown.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely if desired.
If using powdered sugar, dust it over the top of the cake just before serving for a touch of sweetness.
Slice into squares and serve warm or at room temperature. Enjoy your Blueberry Oatmeal Breakfast Cake!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 160.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
