Blueberry Breakfast Cake

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Oat cakes are my favorite breakfast treat, and this 🫐 Blueberry Breakfast Cake does not disappoint. It’s made with wholesome ingredients, like oats, nut milk, egg, and blueberries, and comes together in the 🌀 blender in minutes. This is a cake you can enjoy for breakfast without the afternoon sugar crash. It’s naturally gluten- and dairy-free, and so simple to make vegan.

Why You’ll Love Blueberry Breakfast Cake

This Blueberry Breakfast Cake is a total crowd-pleasing breakfast 🌅. As written, the recipe makes one cake, but you can easily scale up to serve your whole family or batch cook for the week. This breakfast cake is really satiating and wholesome, it will keep you full until lunch, without the dreaded sugar crash 📉 that comes with most baked goods. Plus, this couldn’t be simpler to prepare, just throw it all in the blender and bake!

How to Prepare Blueberry Breakfast Cake

🔥 First, preheat the oven to 375F (190C).

🍋 Next, add the oats, lemon zest, baking powder, honey, egg, vanilla extract, and nut milk to a blender and then blend until completely incorporated, about 1 minute.

🫗 Now, pour the batter into a ramekin or you can divide it among the wells of a muffin tin.

🫐 Then top the batter with fresh blueberries.

⏲️ Finally, bake for 30 minutes or until the center of the cake is set and no longer jiggly.

Nonna’s Tip 🫐

Any oven-safe dish will work for this Blueberry Breakfast Cake, as long as the batter fills no more than 3/4 of the dish since the batter will rise and expand in the oven.

Blueberry Breakfast Cake
Blueberry Breakfast Cake

Variations and Substitutions for Blueberry Breakfast Cake

  1. For a subtle nutty flavor, use almond extract instead of vanilla extract. 
  2. For extra sweetness, garnish the baked cakes with a bit of powdered sugar
  3. To make this recipe vegan or plant-based, swap out the 🥚 egg for a flax egg or other vegan egg substitute. Use agave or maple syrup instead of honey and your favorite non-dairy milk.
  4. You can use any plant-based 🥛 milk (or even dairy milk here). I prefer unsweetened almond milk. 
  5. Feel free to use your sweetener of choice here: honey can be swapped with agave, 🍁 maple syrup or date syrup. 
  6. Instead of blueberries, you could make this recipe using raspberries, blackberries or baby 🍓 strawberries.

Similar Recipes

Best Served With

  • These make an impressive (and adorable) brunch item when served in individual ramekins and garnished with fresh 🍓 berries. 
  • A side of fresh 🥭 fruit.
  • Your favorite breakfast protein: Over Medium Eggs Homemade Breakfast Sausage Recipe, 🥓 bacon, turkey bacon, etc.

Common Questions

Why didn’t my blueberry Breakfast Cake rise?

Perhaps your cake didn’t rise because your baking powder has expired. Please check the expiration date before mixing into the batter. Expired baking powder will not help your recipe rise properly in the oven, and you’ll have a sad, deflated cake.

Can I make this recipe vegan?

Yes, you certainly can make the Blueberry Breakfast Cake vegan. Simply swap out the egg for a flax egg or other vegan egg substitute. Use agave or maple syrup instead of honey and your favorite non-dairy milk.

Which blender do you use and recommend?

I love my Vitamix Blender! The size is perfect for my recipes and it’s super powerful. The quality is simply second to none.

What other milk varieties can I use in this Blueberry breakfast cake?

You can use any plant-based milk (or even dairy milk here). I prefer unsweetened almond milk. 

what sweetener alternatives can I use instead of honey?

Feel free to use your sweetener of choice in this Bluberry Breakfast Cake: honey can be swapped with agave, maple syrup, date syrup, etc. 

what can I use instead of blueberries?

Raspberries or baby (or chopped) strawberries would be delicious instead of blueberries.

Blueberry Breakfast Cake

Blueberry Breakfast Cake

This Blueberry Breakfast Cake is a total crowd-pleasing breakfast. As written, the recipe makes one cake, but you can easily scale up to serve your whole family or batch cook for the week.
No ratings yet
Course: Dessert
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

  • ½ cup rolled oats, 47 grams
  • 1 lemon, zested (about 1 tablespoon)
  • ½ teaspoon baking powder, 4 grams (make sure it's not expired)
  • 1 tablespoon honey
  • 1 egg
  • ½ teaspoon pure vanilla extract, 4 grams
  • ½ cup unsweetened almond milk, 125 ml (or any milk)
  • ¼ cup fresh blueberries

Instructions 

  • Preheat the oven to 375 F (190C).
  • Add the oats, lemon zest, baking powder, honey, egg, vanilla extract, and nut milk to a blender and blend until completely incorporated into a batter, about 1 minute.
  • Pour the batter into a ramekin or divide it among the wells of a muffin tin. Any oven-safe dish will work, as long as the batter fills no more than 3/4 of the dish (the batter will rise and expand in the oven). Top with the blueberries.
  • Bake for 30 minutes or until the center of the cake is set and no longer jiggly.

Nutrition

Calories: 357kcal, Carbohydrates: 62g, Protein: 13g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 443mg, Potassium: 399mg, Fiber: 8g, Sugar: 25g, Vitamin A: 281IU, Vitamin C: 61mg, Calcium: 345mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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4 Comments

  1. Well this was a big flop for me. After 55 minutes in the oven the dough in the center was completely raw (pic attached). I doubled the recipe and used the suggested vegan alternatives (flax eggs and maple syrup), in 2 ramekins. All ingredients were freshly purchased. The only thing I did differently was use frozen blueberries instead of fresh. Was that the issue?

    1. Hi Christine, yes that is definitely the issue. I am not plant-based, so I always tell my viewers that if they don’t follow the recipe, they will have to experiment. So sorry this recipe did not work for you with the substitutes that you used.

  2. Hi! This looks like a great recipe! I noticed when I double and triple the recipe on here, the lemon zest measurement remains at 1 lemon / 1 Tbs. I just want to confirm – should this ingredient be doubled/tripled as well?

    1. HI Christine we are working hard on fixing each recipe. As of now only the front conversions work. Anything at the back that is in ML or grams will have to be converted manually.