Blueberry Oat Cake

A baked oat dish topped with blueberries, served in a white ramekin. The surface is golden brown with bursts of juicy blueberries. Some oats and fresh blueberries are scattered on the white background.

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: bluebery recipe, breakfast, breakfast cake, breakfast recipe, healthy breakfast, oat cake

Servings: cake

Author: The Modern Nonna

Equipment

Ingredients

½ cup rolled oats
1 lemon zested (about 1 tablespoon)
½ teaspoon baking powder
1 tablespoon honey
1 egg
½ teaspoon pure vanilla extract
½ cup unsweetened almond milk or any milk
¼ cup fresh blueberries

US Customary - Metric

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