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Yogurt Oat Blueberry Breakfast Cake

A moist and tender breakfast cake bursting with juicy blueberries, perfect for family gatherings or a cozy morning treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup yogurt (plain or flavored)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oats (old-fashioned or quick)
  • 1/2 cup sugar Adjust based on sweetness preference
  • 1/2 cup flour (all-purpose or whole wheat)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Fruits
  • 1 cup blueberries (fresh or frozen) Take care not to crush them when folding

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the yogurt, eggs, and vanilla extract. Whisk until well combined.
  3. Gradually stir in the oats, flour, sugar, baking powder, and salt. Mix gently until just combined to keep the texture light.
  4. Carefully fold in the blueberries.
  5. Grease a 9-inch round cake pan or line it with parchment paper.
  6. Pour the batter into the prepared pan, smoothing the top. Bake for about 30 minutes, or until a toothpick comes out clean.
  7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  8. Enjoy warm or at room temperature.

Notes

For a dairy-free option, use coconut yogurt. If desired, add chopped almonds or walnuts for extra flavor. Beware of over-mixing to prevent a dense texture. Store in an airtight container in the fridge for 3-4 days or freeze individual slices for up to 3 months.