Imagine waking up to a slice of heaven that's not just delicious, but also packed with wholesome goodness. This Blueberry Oatmeal Breakfast Cake is the game-changing breakfast recipe you've been searching for – a perfect blend of comfort, nutrition, and irresistible flavor that will make your mornings something to look forward to. Whether you're a busy professional, a health-conscious foodie, or a breakfast enthusiast, this cake promises to elevate your morning routine from mundane to magnificent!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften and absorb the liquid.
- Add brown sugar, vegetable oil, and vanilla extract to the oat mixture. Stir thoroughly to combine all wet ingredients until well incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet oat mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the fresh blueberries, reserving the remaining berries for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Scatter the remaining blueberries on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm. Optional: Dust with powdered sugar or serve with a dollop of Greek yogurt.
Tips
- Oat Soaking Trick: Allow the oats to soak in milk for the full 10 minutes. This ensures a softer, more tender cake texture and helps the oats absorb maximum moisture.
- Blueberry Distribution: Fold blueberries gently to prevent them from breaking and turning the batter purple. Reserving some for topping ensures a beautiful presentation.
- Mixing Technique: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Fresh vs. Frozen Berries: While fresh blueberries are ideal, you can use frozen berries. Just don't thaw them first to prevent color bleeding.
- Doneness Test: The toothpick test is crucial. A clean toothpick with just a few moist crumbs means your cake is perfectly baked.
- Serving Suggestion: For an extra touch of indulgence, serve warm with a dollop of Greek yogurt or a light dusting of powdered sugar.
- Storage Tip: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 5mg
