Description
Blueberry breakfast cake brings morning magic to kitchen tables with its irresistible charm. Sweet berries and tender crumb invite warm comfort, making your breakfast feel like a delightful celebration of flavor and joy.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup fresh blueberries
- 1 cup plain Greek yogurt
- 2 large eggs
Wet Ingredients:
- 1/3 cup honey
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the oven at 350°F and thoroughly coat an 8×8-inch baking dish with cooking spray or butter.
- In a medium bowl, blend rolled oats with Greek yogurt and allow the mixture to rest for 5 minutes, enabling the oats to soften and absorb moisture.
- Introduce honey, eggs, and vanilla extract to the oat mixture, whisking thoroughly until ingredients are seamlessly integrated.
- Create a separate bowl for dry ingredients, meticulously combining flour, baking powder, baking soda, and salt using a whisk to ensure even distribution.
- Gently incorporate the dry ingredient mixture into the wet ingredients, using a folding technique to maintain the batter’s delicate texture.
- Carefully fold fresh blueberries into the batter, distributing them evenly to ensure consistent fruity flavor throughout the cake.
- Transfer the batter into the prepared baking dish, smoothing the surface with a spatula to create an even layer.
- Place the dish in the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from the oven and allow the cake to cool completely in the dish before slicing and serving.
Notes
- Soak oats in yogurt to soften and enhance texture, creating a more tender cake crumb.
- Use frozen blueberries if fresh aren’t available, but do not thaw them to prevent color bleeding into the batter.
- Swap honey with maple syrup or agave for different flavor profiles and dietary preferences.
- Try gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 161 kcal
- Sugar: 9 g
- Sodium: 142 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 37 mg