Fluffy Blueberry Yogurt Oat Breakfast Cake Recipe For Mornings

Mornings demand something special, and this yogurt oat blueberry breakfast cake recipe delivers pure morning magic.

Bursting with wholesome ingredients, the cake combines tangy yogurt and sweet blueberries in one irresistible bite.

Each slice promises a delightful balance of nutrition and indulgence that will jumpstart your day.

The oats add a hearty texture that makes this cake more than just a typical breakfast treat.

Ripe blueberries scattered throughout provide little pockets of juicy flavor that dance on your palate.

Tender and moist, this cake brings comfort and energy to your morning routine.

You’ll fall in love with this simple yet satisfying breakfast solution that comes together in just minutes.

How to Present Blueberry Breakfast Cake Beautifully

• Morning Energy Booster: Pair a warm slice with a steaming cup of coffee or herbal tea to kickstart your day with delightful flavors and sustained energy.
• Protein-Packed Breakfast Plate: Top each slice with a dollop of Greek yogurt, sprinkle some extra blueberries, and add a few chopped nuts for a protein-rich morning meal that keeps you full and satisfied.
• Dessert-Style Treat: Serve slightly warmed with a scoop of vanilla ice cream or a drizzle of honey for a more indulgent breakfast or light dessert experience that feels like a special treat.
• Meal Prep Champion: Cut into individual portions, wrap in plastic wrap, and store in the refrigerator for up to 4 days, making it perfect for grab-and-go breakfasts during busy mornings.

Storing Yogurt Oat Blueberry Cake the Smart Way

• Smart Storage Solutions: Keep the cake in an airtight container at room temperature for 2-3 days, maintaining its delightful texture and flavor.
• Refrigeration Magic: Extend the cake's life by storing it in the refrigerator for up to 5 days. Simply wrap individual slices in plastic wrap or place them in sealed containers to lock in freshness.
• Freezer-Friendly Option: Slice the cake before freezing, then wrap each piece tightly in plastic wrap and aluminum foil. Frozen slices will stay delicious for up to 3 months. Thaw overnight in the refrigerator for best results.
• Portion and Pack: Cut the cake into individual servings before storing. This makes grab-and-go breakfasts super easy and helps prevent unnecessary exposure to air, keeping the cake moist and tasty.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45–55 minutes

Total Time: 1 hour 20 minutes to 1 hour 30 minutes

Calories: 210 kcal

Servings: 9

What Goes Into a Yogurt Oat Blueberry Breakfast Cake

• Old-Fashioned Rolled Oats: Provides hearty texture and nutty flavor, choose organic for richer taste.
• White Whole Wheat Flour: Adds wholesome nutrition and soft crumb, select finely milled for smoother consistency.
• Baking Powder, Baking Soda, Salt: Essential leavening agents that help cake rise and enhance overall flavor profile.

• Greek Yogurt, Milk: Creates creamy, tender cake with tangy undertones, opt for full-fat versions for richer results.
• Eggs: Bind ingredients together and provide structure, room temperature eggs mix more smoothly.
• Honey: Natural sweetener that adds depth and golden color, choose local raw honey for best flavor.
• Coconut Oil: Provides rich moisture and subtle tropical notes, ensure fully melted and cooled before mixing.

• Vanilla Extract: Adds warm, aromatic essence, use pure vanilla for most authentic taste.
• Fresh Blueberries: Bursts of juicy sweetness, select plump, deep-colored berries at peak ripeness for maximum flavor.

Tools to Help Bake Yogurt Oat Blueberry Breakfast Cake

• Large mixing bowl: Perfect for combining dry ingredients with plenty of room to mix.
• Medium mixing bowl: Ideal for whisking wet ingredients smoothly.
• 8×8-inch baking pan: Essential for creating the perfect cake shape and size.
• Parchment paper: Helps lift the cake out easily and prevents sticking.
• Whisk: Great for blending ingredients without lumps.
• Spatula: Helps fold blueberries and smooth batter evenly.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Wire cooling rack: Allows cake to cool completely and stay crisp.
• Toothpick: Helps check cake doneness by testing the center.
• Optional aluminum foil: Prevents over-browning during baking.

Steps to Make Yogurt Oat Blueberry Breakfast Cake

• Oven Preparation

Warm the oven and ready a cozy baking space. Set temperature and line a square pan with soft parchment paper, creating easy lift-out handles.

• Dry Ingredient Harmony

Gather rolled oats, flour, and pantry friends in a big mixing bowl. Whisk them together, creating a soft powdery landscape of potential deliciousness.

• Wet Ingredient Magic

In another bowl, blend yogurt, milk, and liquid companions. Watch as smooth streams of liquid swirl together, creating a silky foundation for your morning treat.

• Blueberry Dance

Gently fold plump blueberries into the mixed batter. Let them nestle softly throughout, promising bursts of sweet flavor in every bite.

• Baking Adventure

Slide the pan into the warm oven. Watch as golden edges form and a rich aroma fills your kitchen. Check with a simple toothpick test to ensure perfect doneness.

• Cooling Celebration

Let the cake rest and breathe. Transfer to a cooling rack, allowing flavors to settle and texture to become perfectly tender. Slice into squares of morning joy.

Tips to Boost Flavor in Yogurt Oat Blueberry Cake

• Berry Boost Technique: Swap fresh blueberries with frozen ones for a year-round breakfast treat. Toss frozen berries in a little flour to prevent color bleeding into the batter.
• Protein Power-Up: Replace Greek yogurt with alternative protein-rich options like cottage cheese or almond milk yogurt for different nutritional profiles and flavor dimensions.
• Sweetness Spectrum: Experiment with natural sweeteners such as maple syrup, agave nectar, or date syrup instead of honey. Each brings unique subtle flavor notes to the breakfast cake.
• Nutty Texture Twist: Sprinkle chopped almonds, pecans, or walnuts on top before baking for added crunch and nutritional complexity. Toast nuts briefly to enhance their natural oils and deepen their rich flavor.
• Make-Ahead Magic: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 3 days or refrigerated for up to 5 days. Warm individual slices briefly in the microwave for a just-baked feel.

Hearty Yogurt Oat Blueberry Breakfast Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 1 hour 20 minutes to 1 hour 30 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Homemade yogurt oat blueberry breakfast cake delivers classic comfort with Nordic-inspired wholesome ingredients. Hearty oats and fresh blueberries combine for a nourishing morning treat that satisfies you completely.

---

Ingredients

Scale 1x2x3x

• 2 cups (473 mL) fresh blueberries
• 1 ¼ cups (298 mL) old-fashioned rolled oats
• 1 ¼ cups (156 g) white whole wheat flour
• 1 cup (227 g) Greek yogurt
• 2 large eggs
• ½ cup (170 g) honey
• ⅓ cup (79 mL) melted coconut oil
• ¼ cup (59 mL) milk
• 1 ½ tsps baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prepare: Heat oven to 350°F and line an 8×8-inch pan with nonstick spray and parchment paper, creating easy removal handles for seamless extraction.
2. Dry Ingredient Fusion: Whisk rolled oats, whole wheat flour, leavening agents, and salt in a large mixing bowl until uniformly combined, establishing a solid dry base for the breakfast squares.
3. Liquid Transformation: Blend Greek yogurt, milk, eggs, vanilla, honey, and coconut oil until achieving a smooth, cohesive mixture with a silky texture.
4. Batter Creation: Fold wet ingredients into dry components with minimal stirring, maintaining a light, tender consistency and preventing potential toughness from overmixing.
5. Blueberry Integration and Baking: Gently disperse fresh blueberries throughout the batter, transfer to prepared pan, smooth the surface, and bake for 45-55 minutes, tenting with foil if the top browns too rapidly.
6. Cooling and Serving: Allow the baked squares to rest in the pan for 20 minutes, then transfer to a cooling rack until reaching room temperature, ensuring optimal texture and flavor development before slicing into nine equal portions.

Notes

• Prevent Overmixing: Stir batter gently to maintain a light, tender texture without developing tough gluten strands.
• Berry Distribution Tip: Toss blueberries in a light dusting of flour before adding to prevent sinking to the bottom of the cake.
• Moisture Preservation: Allow cake to cool completely in the pan to lock in moisture and prevent crumbling during cutting.
• Foil Browning Protection: Cover with aluminum foil if the top browns too quickly, ensuring even baking and preventing burning.

• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 210
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 50 mg