Description
This Yogurt Oat Blueberry Breakfast Cake is the perfect combination of hearty oats and sweet, juicy blueberries. Greek yogurt and honey give it a delightful richness, while whole wheat flour keeps it wholesome. It’s the kind of cake that brings together indulgence and nutrition in a way that feels effortless.
Ingredients
1 ¼ cups old-fashioned rolled oats
1 ¼ cups white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt
¼ cup milk
2 large eggs
1 ½ teaspoons vanilla extract
½ cup honey
⅓ cup melted coconut oil
2 cups fresh blueberries
Instructions
Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan with nonstick spray. Line the pan with parchment paper, allowing for some overhang on the sides to easily lift the cake out after baking.
In a large bowl, whisk together the dry ingredients: rolled oats, flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil until smooth.
Add the wet mixture to the dry ingredients and stir until just combined—avoid overmixing to keep the cake tender.
Gently fold in the blueberries, then pour the batter into the prepared pan. Smooth the top with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before serving.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
Nutrition
- Calories: 250