Healthy Yogurt Oat Blueberry Breakfast Cake is a quick, freezer-friendly breakfast idea. No mixer required! Made with old fashioned rolled oats, whole wheat flour, honey, Greek yogurt and lots of blueberries, this breakfast cake is so moist, soft and bursting with juicy blueberries!
Since it’s blueberry season you should try these Blueberry Muffins with Streusel Crumb Topping, too.
Breakfast Cake with Oats and Fresh Blueberries
If you are searching for delicious, refreshing and easy breakfast idea, this Blueberry Breakfast Cake recipe will soon become your favorite breakfast recipe keeper! However, fresh, homemade cake loaded with blueberries, made with wholesome healthy ingredients is perfect way to start a day. Moreover, you can make this cake ahead and grab a slice or two on busy mornings.
Anyway, it’s perfect, healthy homemade breakfast. Although not too sweet, this juicy blueberry cake is very satisfying as a dessert, too!
Incredibly moist and soft cake, full of juicy blueberries tastes better than a decadent blueberry muffin from a fancy bakery.
In the first place, the recipe is so simple and easy. And above all, you don’t even need a mixer! Just whisk the batter by hand, pour it in prepared pan and bake.
How to Make a Healthy Breakfast Cake:
First, you’ll need a few, simple, healthy ingredients: old fashioned rolled oats, whole wheat flour, baking powder, baking soda, salt, melted coconut oil, Greek yogurt, milk (you can use almond or soy milk, too), eggs, honey (as a natural, unrefined sweetener) and whole pint of fresh blueberries.
To make the cake, whisk wet ingredients and set aside. Then, in a large bowl combine dry ingredients and stir to combine. Next, add wet ingredients mixture to dry ingredients and whisk to combine.
Finally, gently fold in blueberries, pour the batter in greased 8 x 8 inches pan and bake 45-50 minutes or until the toothpick inserted in the center comes out clean. Cool, slice and enjoy. You can serve this blueberry breakfast cake warm or cold. It’s delicious anyway.
Healthy Yogurt Oat Blueberry Breakfast Cake
Prep Time: 5 minutes- Cook Time: 50 minutes
- Total Time: 55 minutes
Yield: serves 16 1x
Category: Breakfast
Method: Oven
Cuisine: American
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Description
Healthy Yogurt Oat Blueberry Breakfast Cake is a quick, freezer-friendly breakfast idea. No mixer required! Made with old fashioned rolled oats, whole wheat flour, honey, Greek yogurt and lots of blueberries, this breakfast cake is so moist, soft and bursting with juicy blueberries.
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
- ½ cup honey
- 1/3 cup melted coconut oil
- 2 cups blueberries
Instructions
- Preheat the oven to 350 F and grease 8 x 8 inches pan with nonstick cooking spray, set aside. You can line the pan with parchment paper leaving large overhang the sides so you can lift the cake from the pan easily.
- First, in a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder and salt and set aside.
- Next, in a medium bowl or measuring cup, whisk together Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.
- Then, add liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
- Finally, gently fold in blueberries and pour the batter in prepared pan, smooth the top and bake 45-55 minutes or until the toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the top with aluminum foil.
- Cool 20 minutes in the pan, then transfer on a rack and cool completely.
73 comments
can i use regular flour instead whole wheat
Delicious any time, but especially in the morning, as it’s not too sweet. I used fresh strawberries and strawberry greek yogurt. Excited to experiment with different flavors. I used gluten free flour and it worked just fine, for those who are wondering.
Thank you for sharing your experience. My son has Celiac disease so gf flour is what we’ve got. Which brand do you use?
I’m wondering the same thing, as I only have all purpose and gluten free flours at this time.
Can you use anything in place of the coconut oil?
Hi Alison, you can use vegetable oil.
I used a banana instead of oil, I usually use applesauce but I was out.
Unsweetened apple sauce!
If you replace oil with applesauce, is it the same amount?
@Sonya, it’s supposed to be the same amount when swapping with applesauce.
I would like to make this gluten free. Can I substitute all purpose gluten free flour in this recipe?
Hello! Can you freeze this cake?
Hi Jo, you can freeze it, just wrap it well.
Hi!
Would using maple syrup be a healthier option for this recipe or would it alter the taste and not be as healthy? Which do you think is better?
Deb, my healthy oatmeal blueberry muffin call for 1/2 cup of either honey or maple syrup. I use maple syrup because I bake a lot and I love maple syrup! Looking at the construction of this cake, I would automatically use real maple syrup. Good luck!
I made this this morning for my husband and myself for breakfast. It turned out great and was easy to prepare. We both are enjoying it very much and a dollop of light cool whip on top put it over the top. Thanks for the recipe!
Thanks!
I made this tonight and oh my goodness it is AWESOME. I used half almond flour and half spelt flour. I used goat milk yogurt and only a 1/3 cup of maple syrup. I also used coconut milk. We just bought a bag of oatmeal and I opened it up and it is steel cut oats instead of rolled. So I used the steel cut oats. I tasted it a few minutes ago and it is so yummy. All the substitutions were fine and I am so excited for breakfast tomorrow!!!!
Can I use freezer blueberries?? If so, should I toss them in flour so they don’t bleed into the cake??
i used frozen wild blueberries, but thawed them in the microwave and drained the juice with a colander before folding them in. i found that since the batter was fairly firm, the wild blueberries stayed up in the dough nicely and didn’t settle too much
Love this recipe! I have made it four times now. My husband and I end up eating it for breakfast and dessert! Sometimes I add a squeeze of lemon in the wet ingredients and also make a lemon glaze. Delicious!!
This looks so delicious and healthy too…If I don’t want to use white whole wheat flour, can I substitute it with oat flour instead. Thank you.
Thank you for this great recipe! It is perfect for a healthy start to the day! I made this in a Bundt tin and replaced the blueberries with seasonal fresh cherries and added in some crushed pistachios along with orange zest and I’m so happy with the outcome!!! I used really good quality honey in it as well as un homogenised organic milk as well as my favourite organic greek yoghurt and I do believe the quality of the ingredients is really important in this recipe! Next time I think I would add some extra bits of fruit and pistachio the bottom so that when I flip it, it looks extra pretty! Thank you!!!
Can you use a bread machine for your bread recipes
Is there any substitution for the eggs?
I substituted 4 tbls of apple sauce
Do you think you could do flax eggs?
Google “Chia seed, egg substitution” It works well.
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Any suggestions for the blueberries falling to the bottom and making the bottom mush? Because it tastes great!
Google “Chia seed, egg substitution” It works well.
.
What kind of yogurt…..no fat/2%/plain/vanilla?
This is the perfect recipe for my family! A few questions… does the size of oats used matter? Also could I include other fruits in the recipe, such as strawberries or bananas? Thanks!
I used non-fat Greek yogurt and it was great! I’m going to make it with light blueberry Greek yogurt today. Someone posted they used strawberries and strawberry yogurt so I have to try it with blueberry!
What kind of pan did you use – glass, metal, ceramic?
I liked the recipe but so be careful of it browning too much. I would check it in 35 minutes . I also felt it needed alittle more sweetness so maybe brown sugar. , just a little . Or maybe just Splenda . I think I am going to try to make a brown butter or lemon glaze to put over it to help with the my need for more sweet . I used a glass pan , plain Chiobani Greek yogurt and frozen blueberries but I did let them sit out a bit to thaw. Figured I would try to comment on some of others questions .
And actually while I was writing this , I grabbed a piece and put cool whip on it and it’s perfect ..
I’ve made this as a cake and as muffins and both are delicious! Muffins cook for about 20 min.
I made this cake today. It’s delicious, everyone loved it. Thank you so much. I used 1 1/2 cup of oat and 1/2 cup of millet flour and only half of cup of whole wheat flour. It was delicious . Thank you .
Can applesauce be substituted for oil?
I followed the recipe except for using white all purpose flour and vegetable oil instead of coconut. Oh my goodness….this is such a hit at ,y house that I have to make it several times a week because it keeps disappearing! Love this recipe!
How much white flour did you use?
Any substitutes for oats?
Very easy to make and taste amazing. Used regular flour and vegetable oil as replacements. Made a lemon glaze for top to add a little sweetness. So good!! Will make again for sure.
I have made this 4 times now. Amazing flavor and healthy. Took it into work for our Fat Friday carry in. Everyone loved it and multiple people asked for the recipe.
I just made this for the first time yesterday. I made a double recipe (to leave my 8-inch pan free for brownies), and the only alteration I made was using sugar rather than honey, as all I had was a little squeeze bottle of runny honey, which wouldn’t have been nearly enough. It came out beautifully at 45 minutes, and having it for breakfast today – delicious. I have bookmarked this and will definitely make it many times, experimenting with different fruits. This should work very well for chopped peeled apples tossed in cinnamon, for example. This is much healthier (less sweet, more fibre) than my prior breakfast cake recipes, so I think i will make a wholesale switch.
This came out amazing! I made a couple of adjustments – 1/4+1 tbsp maple syrup, and 1/2 cup apple sauce instead of the oil. I also added 1 and 1/3rd cup blueberries, since I didn’t want that many. I also added a little lemon zest – from one medium size lemon. I would up that the next time, since this time it was just a hint, and I can see it being even better with a little more. Overall, the cake was amazing! Mine cooked in about 45 minutes, and I had to cover it about 25 minutes in, since it started to brown quite a bit on top. While I served it as is, I could see myself making it more indulgent with some whipped cream, if I wanted to. Delicious and was a hit with kids as well as adults at my brunch!
How is this best stored?
Hi , can this be used as a layer cake
Do you have the nutritional facts for this. It looks so tasty!
I would like to know the nutritional info too!!
Put the ingredients through something like My Fitness Pal and it’ll tell you the nutritional info
Used vegetable oil (and slightly less oil and honey), turned out delicious! Cooked fine in 35 mins, may bake for a bit longer if I make it again. I think it would be delicious warm as a dessert with custard or ice cream!!
Looks delicious.
What is the calorie count and the Carb count
This was so good! I couldn’t find white whole wheat flour so I used regular flour. Otherwise, I followed everything as written. It was not super sweet. I am wondering if maple syrup would make it sweeter or should I increase the honey a little? Thanks for a great recipe!!
Made it exactly how it’s written but added 2 tablespoons of lemon zest and it was phenomenal!!
Thanks Lisa!
Hello!
All I can say is that this is definitely one of a kind and it did come out delicious. I made some substitutions: used 1 and 1 half cup of einkorn flour, half honey and half coconut sugar, goats milk yogurt, and almond milk. I used frozen wild blueberries, which I would recommend thawing and draining as the bottom of the cake came out wet and all the blueberries sank to the bottom, lol. It took a good 50 minutes to bake and i was hoping for the best as it was super bubbly and still wet 40 minutes in. The cake is moist, chewy and satisfyingly sweet. It’s not overly sweet! I also did some calculations with my substitutions. It came out to be 2161.75 calories for the entire batch. That makes about135 calories for 1/16th of the cake! I hope this helps 🙏🏽
Baked for 45 minutes and cake is very brown. Next time I will start checking at 35 minutes.
What other fruits have you tried in this
Curious, how many muffins will this make, 6 or 12?
What is the nutritional information on this ?
Will quick oats work instead of rolled oats?
I would like to make this cake, and wonder if you can use quick oats instead of rolled oats?
Hi, can you provide us the nutritional information for this recipe?
Hi!
Can u use sour cream or something else in place of yogurt? I’m allergic to yogurt.
This is absolutely delicious! I’m making it for a second time this morning. I didn’t have enough frozen blueberries so I added frozen strawberries cut into small pieces. It’s in the oven now and I can’t wait until it’s done. Yum! Thanks for the great recipe.
Thanks, Christie!
This is perfect in every way for breakfast. If you make it as a dessert you definitely need to add more sugar or a sweet glaze/frosting. I used 1/3 butter, regular whole wheat flour, and thawed frozen blueberries for substitutions and it came out great.
Thank you, Bri!
Could I sub in almond flour for the whole wheat?
The recipe directions were spot on! Baking time and all. I used avocado oil instead of the coconut oill and it tastes wonderful. This is going to be in my rotation.
I made this recipe with regular AP flour (1:1 ratio), maple syrup instead of honey (1:1 ratio), and plain greek yogurt, and it is delicious! I added sliced almonds and used a ceramic 9″ pie dish. It baked for 40 minutes and was done perfectly. It is very lightly sweet and moist as it is an oil-based cake, and the batter was dense enough that my fresh blueberries, which were not coated in flour, did not sink to the bottom. I could see using vanilla greek yogurt instead of plain, making a simple glaze, or even eating it with vanilla yogurt to add sweetness if desired. I likely will make it again!
My husband and I LOVE this recipe!! It’s absolutely delicious! Any idea on the nutritional information?