Cake for breakfast?! Yes, please! This blueberry oatmeal breakfast cake makes for not only the best breakfast, but a delicious snack any time of the day. It is fluffy, hearty from the old fashioned rolled oats, and bursting with flavor from the blueberries.
Oh, and did I mention it has cinnamon sugar topping that gives it a a boast of sweetness and crunch? It is a must try that the whole family will love.
Want to make this breakfast cake? Check out these helpful tips before you get baking.
- I love to use fresh blueberries in this recipe. But no worries if you only have frozen! You can replace the fresh with frozen blueberries straight from the freezer.
- I used vanilla almond milk in this recipe. Feel free to switch it up and use your milk of choice when baking this tasty treat.
- I use the term “neutral oil” in this recipe. This refers to any oil that has a mild flavor. Canola, vegetable, and avocado oils all work perfectly in this recipe.
- Just like must baked goods, this cakes bake time can vary depending on number of factors. So I would start with the lowest bake time and give it check. Make sure to remove from the oven just as it sets for the softest cake!
- You can store this breakfast cake at room temperature for about 2 days or in the fridge for 3-4 days in a air tight container.
And that is it. If you give this blueberry breakfast cake a try, I would love to hear your thoughts in the comments! And give me a tag on Instagram so I can see your creations.
Blueberry Breakfast Cake
A fluffy oatmeal blueberry breakfast cake with a cinnamon sugar topping.
Ingredients
- 1 1/2 C. Blueberries
- 1 C. Rolled oats
- 3/4 C. Unsweetened Vanilla Almond milk can replace with of choice
- 1/3 C. Neutral Oil
- 2 Eggs
- 1 tsp. Cinnamon
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 C. Honey
- 3/4 C. All-Purpose flour
- 1/2 tsp. Salt
- 1 tsp. Vanilla extract
Cinnamon Sugar Topping
- 1 Tbsp. Sugar
- 1 tsp. Cinnamon
Instructions
- Preheat oven to 350 degrees. 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, beat the eggs, almond milk, honey, oil and vanilla extract together until fully combined. Stir in the dry ingredients into the wet and stir until just combined. Fold in the blueberries. Pour batter into a 9×9 baking dish lined with parchment paper or greased. Stir the sugar and cinnamon together and sprinkle on top of the breakfast cake. A Bake 30-35 minutes or until set. Let cool before enjoying!
