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
Print Recipe
Pin RecipeDescription
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.
31 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.
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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 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!!!!
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Can I use freezer blueberries?? If so, should I toss them in flour so they don’t bleed into the cake??
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!!
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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!!!
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Is there any substitution for the eggs?
I substituted 4 tbls of apple sauce
Do you think you could do flax eggs?
Any suggestions for the blueberries falling to the bottom and making the bottom mush? Because it tastes great!
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!
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 ..
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I’ve made this as a cake and as muffins and both are delicious! Muffins cook for about 20 min.
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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!
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Any substitutes for oats?