Blueberry Oatmeal Breakfast Cake

Blueberry Oatmeal Breakfast Cake

(9 servings)    Printable Version
  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 3/4 cup quick cooking oats
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup low-fat milk (soy milk works fine)
  • 1/4 cup applesauce
  • 2 Tablespoons cornstarch
  • 1 cup frozen blueberries - partially thawed
This is an egg-free coffee cake. It also has the potential to be dairy-free if you opt for soy milk. I found it to be moist and filling with lots of blueberry flavor. I added 1 teaspoon of vanilla extract to the wet ingredients for a touch more flavor. I also drizzled on some icing that I made from 3/4 cup powdered sugar, 1 Tablespoon milk and 1 teaspoon vanilla. It's a bit more dense than your average coffee cake, but as far as healthier morning breads go, this one gets a thumbs-up. (This recipe was submitted in 2007. It was tested and photographed in May 2014.)


Blueberry Oatmeal Breakfast Cake


How To Make A Blueberry Oatmeal Breakfast Cake

Preheat oven to 400 degrees.

In medium bowl, combine the two flours, oats, sugar, baking powder and salt.

In a separate smaller bowl, combine soy milk, applesauce and cornstarch.

Add the wet ingredients to the dry ingredients and stir until just moistened. Fold in blueberries.

Spoon batter into a non-stick 8 x 8 baking pan.

Bake 25 to 30 minutes until a toothpick or knife-tip inserted in the center comes out clean (except for maybe a little bit of blue from the berries).

Allow cake to cool at least 10 minutes. Slice into 9 even-sized squares.


Blueberry Oatmeal Breakfast Cake

Blueberry Oatmeal Breakfast Cake



Kind of a cross between a coffee cake and a breakfast bar. Each serving has about 150 calories. Enjoy!

Mr Breakfast would like to thank Franklin for this recipe.

Comments About This Recipe
What do you think of Blueberry Oatmeal Breakfast Cake?
Overall Average Rating = 4 (out of 5)
Based on 5 votes.


Official Member: Team BreakfastFrom themadhatter106 (Team Breakfast Member)
Rating (out of 5):  

These are great. I used old fashioned oats instead of quick cooking oats and it turned out fine. Low in sodium, low in fat. A great addition to any breakfast. Taste was a little bit blander than I would have liked, but it's healthy, so that's what I expected. All in all, definitely give these a try.

Comment submitted: 1/27/2011 (#12005)



Official Member: Team BreakfastFrom DaniD (Team Breakfast Member)
Rating (out of 5):  

These were great. I did not make a cake out of it, instead I put the batter in 12 muffin cups and baked for 15 minutes. The kids liked them.

Comment submitted: 4/14/2008 (#5056)



From Ann
Rating (out of 5):  

These are so quick and delicious! I plan to try all kinds of additional fruits & nuts with the basic recipe.

Comment submitted: 2/3/2008 (#4546)



From crumpet494
Rating (out of 5):  

Very good, and very satisfying. I increased the whole wheat flour compared to AP to make it a little healthier. I also added cinnamon and nutmeg for some extra flavor. Next time I will try brown sugar instead of granulated, but overall, I really liked it- even my health-food hating dad loved it!

Comment submitted: 12/14/2007 (#4180)



From jazzy b
Rating (out of 5):  

Great! But how do you make 1 muffin instead of a large portion?

Comment submitted: 1/27/2007 (#1330)





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