Oat Flour Blueberry Breakfast Cake
Start your morning with a slice of wholesome indulgence by trying this Oat Flour Blueberry Breakfast Cake. Made with nutrient-packed oat flour and naturally sweetened with honey or maple syrup, this gluten-free recipe is both hearty and healthy. Fresh or frozen blueberries add juicy bursts of flavor in every bite, while the hint of cinnamon offers a warm, cozy touch. Perfectly moist thanks to unsweetened applesauce and your choice of dairy or non-dairy milk, this one-bowl cake comes together in just 15 minutes of prep and bakes to golden perfection in under half an hour. Ideal for busy mornings, weekend brunches, or as a satisfying snack, this easy-to-make breakfast cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups oat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 eggs
- 0.5 cups unsweetened applesauce
- 1 teaspoons vanilla extract
- 0.5 cups honey or maple syrup
- 0.5 cups milk (dairy or non-dairy)
- 1 cups blueberries (fresh or frozen, if frozen do not thaw)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, whisk the eggs. Add the unsweetened applesauce, vanilla extract, honey or maple syrup, and milk. Mix well until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the cake dense.
Fold in the blueberries gently so they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice the cake into squares or bars and serve as a wholesome breakfast or snack. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 130.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1291 mg | 27% | |
*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.
