Blueberry Oat Cake

Oat cakes are our favorite breakfast treat, and this Blueberry Oat 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.

What stands out

This Blueberry Oat 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

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.

Kitchen 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.

Swaps

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). We 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.

Serve it 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.

Questions

Why didn’t our 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 we make this recipe vegan?

Yes, you certainly can make the Blueberry Breakfast Cake vegan. 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?

We love our mark Vitamix Blender! The size is suited to our recipes and it’s powerful. The quality is second to none.

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

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

what sweetener alternatives can we 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 we use instead of blueberries?

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

Ingredients

Makes 1 cake

• 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

Equipment

• Zester
• Measuring Cups + Spoons
• Blender
• 10 Ounce Ramekin
• Liquid Measuring Cup

Method

1. Preheat the oven to 375 F (190C).
2. 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.
3. 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.
4. Bake for 30 minutes or until the center of the cake is set and no longer jiggly.