This Blueberry Oatmeal Breakfast Cake is born from a delightful obsession with blueberries, offering a perfect morning treat that's fluffy and just sweet enough. Combining the heartiness of oats with the freshness of blueberries, this cake brings together the best of both worlds for a nourishing start to your day.
Why You'll Love This: The texture of this cake is wonderfully light, making it a joy to eat first thing in the morning. The natural sweetness from the honey complements the blueberries, while the cinnamon adds a cozy, warming touch. It’s the kind of breakfast that feels like a treat while still providing wholesome ingredients to fuel your day.
Perfect Occasion: This breakfast cake is ideal for leisurely weekend mornings, brunch gatherings, or as a special treat during the workweek. It’s also fantastic for meal prep, as slices can be enjoyed throughout the week for a quick and easy breakfast option.
Decoration Tips: The simple cinnamon-sugar topping adds a lovely texture and flavor, but you can elevate it further by serving each slice with a dollop of Greek yogurt or a drizzle of maple syrup. A few fresh blueberries and a mint leaf on top can also enhance its visual appeal.
Ingredients:
- 1 1/2 cups blueberries
- 1 cup rolled oats
- 3/4 cup unsweetened vanilla almond milk (or milk of choice)
- 1/3 cup neutral oil
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup honey
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the cinnamon sugar topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper or grease it.
- In a medium mixing bowl, combine the rolled oats, flour, cinnamon, baking soda, baking powder, and salt. Stir and set aside.
- In a large mixing bowl, whisk together the eggs, almond milk, honey, oil, and vanilla extract until fully combined.
- Stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake fluffy.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish.
- Mix the sugar and cinnamon for the topping and sprinkle evenly over the batter.
- Bake for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Enjoy this Blueberry Oatmeal Breakfast Cake, a delightful and nutritious way to start your day with the goodness of blueberries and oats!