Easy Blackberry Oat Breakfast Cake
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This easy blackberry oat breakfast cake is the perfect sweet breakfast to wrap up summer! It is loaded with fresh blackberries, oats, almond flour, sliced almonds and a dusting of powdered sugar. It is lightly sweetened with honey and has a nutty undertone. This blackberry cake is a tasty, sweet breakfast that is perfect for the whole family!
If you have been around for some time, you might have noticed that I love a good cake for breakfast. And this blackberry cake is hearty from the rolled oats, making it the perfect way to start the day. I also love that is not too sweet, just enough to enhance the flavors of the cake.
This breakfast cake is similar to my peaches and cream breakfast cake and blueberry breakfast cake. It is a little heartier from the rolled oats but is still so moist and tender! My kids loved this blackberry breakfast cake, and it is a great family friendly breakfast!
Why you will love this easy blackberry oat breakfast cake
Gluten-Free: This sweet breakfast recipe is made with almond flour and rolled oats, making it gluten-free.
One bowl- No need to separate the wet and dry ingredients for this recipe! You can make the cake just using one bowl. Less dishes to wash when you’re done!
Lightly sweetened: The cake is sweetened with a little bit of honey (or maple syrup) plus a dusting of powered sugar.
Perfect for late summer baking: Blackberries are in full swing right now and this is the perfect way to enjoy them! But you can bake this tasty breakfast year around, too!
What you will need to make this blackberry cake
Old fashioned rolled oats: Old fashioned rolled oats make this cake a little heartier. They are blended down to a flour, so the cakes texture is different from baked oats. You can replace it with oat flour.
Almond Flour: Almond flour adds to the structure and moisture of the cake.
Baking Powder and Baking Soda: The leavening agents used in the cake.
Salt: Enhances the flavors
Greek Yogurt: Adds moisture and a little protein to the blackberry cake. You can replace with a dairy free yogurt or sour cream.
Applesauce: Provides moisture and natural sweetness.
Milk of choice: Keeps the cake moist. You can use any milk you wish. Regular, almond or oat milk are all great choices. Just be sure to use one without any added sweetener.
Eggs: Provides structure to the cake.
Honey or maple syrup: A little honey or maple syrup add a touch of sweetness.
Olive Oil: Keeps the cake really moist. You can swap or avocado, canola or vegetable oil.
Vanilla Extract: Adds to the flavor of the cake.
Blackberries: Fresh blackberries give this cake a fruity flavor. I have only tested the cake with fresh blackberries but I believe frozen blackberries would work in this recipe. If using frozen, do not defrost prior to folding into the batter.
Almond Slices: Almond slices provide some extra flavor and texture to the cake. You can omit if you wish.
Powdered Sugar: A dusting of powdered sugar adds just a touch more sweetness to the cake. This is optional and you can skip this ingredient if you wish.
Tips and tricks
- The blackberries do sink a little while baking. To prevent this, you can toss them in some flour prior to folding into the batter (about one tablespoon), but this is completely optional. Just be sure to use a gluten-free flour if you need the recipe to be gluten-free. Personally, I just let them sink a little.
- Due to external factors, there is no one set bake time for this cake. Start low on the time and check on the cake. Remove from the oven just as the batter sets and a toothpick comes out clean.
- The powdered sugar gets absorbed into the cake after about 12-24 hours. Nothing to worry about! You can dust a little more if you want it to have that pretty snowy look.
- This recipe stays good for about a day or two on the counter but stores better in the fridge in a airtight container. It will last about 3 days in the fridge.
If you give this easy blackberry oat breakfast cake a try, let me know your thoughts in the comments below.
And be sure to tag me in Instagram with your creations.
From my kitchen to yours, happy baking. I hope you love this blackberry oat cake as much as we do!
Easy Blackberry Oat Breakfast Cake
Ingredients
- 1 C. Old fashioned rolled oats (or 1 Cup oat flour)
- 1 C. Almond Flour
- 1/2 C. Greek Yogurt
- 1 tsp. Vanilla extract
- 1/3 C. Applesauce
- 2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 C. Almond Milk or regular milk
- 1/2 tsp. Salt
- 2 eggs
- 1/3 C. Honey
- 3 Tbsp. Olive oil
- 1 1/2 C. Blackberries
- 1/4 C. Almond slices
- Powered sugar to top (optional)
Instructions
- Preheat oven to 350 degrees F.
- Add the rolled oats to a food processor or blender. Pulse until the oats are a flour. Set aside.
- In a large mixing bowl, add the eggs, applesauce, milk, honey, olive oil, vanilla extract, and Greek yogurt. Whisk together until smooth.
- Add the blended rolled oats, almond flour, salt, baking powder and baking soda to the wet ingredients. Whisk together until combined. Gently fold in the blackberries.
- Pour the batter in a greased 8-inch springform pan or 8 inch square pan. Sprinkle over a handful of sliced almonds. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool slightly.
- Dust with a little powdered sugar and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
