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
- 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
Instructions
- 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.
- 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.
- Liquid Transformation: Blend Greek yogurt, milk, eggs, vanilla, honey, and coconut oil until achieving a smooth, cohesive mixture with a silky texture.
- Batter Creation: Fold wet ingredients into dry components with minimal stirring, maintaining a light, tender consistency and preventing potential toughness from overmixing.
- 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.
- 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