Healthy Yogurt Oat Blueberry Breakfast Cake Recipe
Healthy Yogurt Oat Blueberry Breakfast Cake is a wholesome and delicious breakfast option that’s quick to prepare and freezer-friendly. Made with wholesome ingredients like old-fashioned rolled oats, whole wheat flour, Greek yogurt, and bursting blueberries, this soft and moist cake combines natural sweetness from honey and fresh blueberries. It requires no mixer, making it an easy and nutritious start to your day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings (about 9 squares)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry 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
Wet Ingredients
- 1 cup Greek yogurt
- ¼ cup milk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup honey
- 1/3 cup melted coconut oil
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 x 8 inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently just until combined—avoid overmixing to keep the cake tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries to distribute them throughout the batter without crushing them.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly, loosely tent with aluminum foil to prevent burning.
- Cool: Allow the cake to cool in the pan for 20 minutes. Then, use the parchment paper overhang to lift it out of the pan and transfer to a wire rack to cool completely before serving.
Notes
- Use fresh blueberries for best results, but frozen blueberries can work as well—do not thaw before adding to the batter.
- If you don’t have whole wheat flour, you can substitute with all-purpose flour, but the cake will be less hearty.
- This cake is freezer-friendly: wrap tightly and store in the freezer for up to 3 months.
- To keep the cake moist, avoid overbaking—start checking for doneness at 45 minutes.
- You can substitute coconut oil with another mild-flavored oil like canola or vegetable oil if preferred.
