Yogurt Oat Blueberry Breakfast Cake Recipe
Introduction
This Yogurt Oat Blueberry Breakfast Cake is a wholesome and delicious way to start your day. Combining creamy yogurt, hearty oats, and fresh blueberries, it’s simple to prepare and perfect for a nourishing breakfast or snack.
Ingredients
- 1 cup plain yogurt
- 1 cup rolled oats
- 1 cup fresh blueberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.
- Step 2: In a mixing bowl, combine the yogurt, oats, and blueberries until well blended.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly.
- Step 4: Bake for 30–35 minutes or until the cake is set and lightly golden on top.
- Step 5: Remove from the oven and let cool slightly before slicing and serving.
Tips & Variations
- For extra sweetness, add a tablespoon of honey or maple syrup to the batter before baking.
- Try substituting blueberries with raspberries or sliced strawberries for a different flavor.
- Add a teaspoon of cinnamon or vanilla extract to enhance the aroma and taste.
- Use Greek yogurt for a thicker texture and added protein.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 20 seconds before serving, or enjoy cold as a quick breakfast.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Just be sure to thaw and drain them slightly to prevent excess moisture from making the cake too wet.
Is this recipe gluten-free?
This recipe can be gluten-free if you use certified gluten-free oats. Otherwise, regular oats may contain traces of gluten.
PrintYogurt Oat Blueberry Breakfast Cake Recipe
This Yogurt Oat Blueberry Breakfast Cake is a wholesome and delicious start to your day, combining creamy yogurt, hearty oats, and fresh blueberries into a moist, baked treat that’s perfect for breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup plain yogurt
- 1 cup rolled oats
- 1 cup fresh blueberries
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In another bowl, mix the rolled oats, baking powder, and salt thoroughly.
- Combine Mixtures: Gradually add the dry oat mixture to the wet yogurt mixture, stirring until all ingredients are just combined.
- Add Blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them.
- Pour and Spread: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes or until the top is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for at least 10 minutes before slicing. Serve warm or at room temperature, optionally with a dollop of yogurt or fresh fruit on top.
Notes
- Use fresh or frozen blueberries; if using frozen, no need to thaw before mixing.
- For a gluten-free option, ensure the oats are certified gluten-free.
- You can substitute honey with maple syrup to make it vegan-friendly.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be eaten cold or warmed up in the microwave for a quick breakfast.
Keywords: yogurt oat cake, blueberry breakfast cake, healthy breakfast, baked oatmeal, quick breakfast cake
