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Blueberry Breakfast Cake

Updated June 20, 2016
This image courtesy of Olivia Brent

This breakfast favorite features blueberries, one of our Top 10 “Super Foods,” in a rich, high-fiber blend of whole grain wheat and oat flours.

Nutrition Tip

Blueberries, both wild and cultivated, may be one of the richest sources of plant-derived antioxidants.

Makes9 servings

Cooking MethodBaking

CostModerate

Easy

Total Timeunder 1 hour

OccasionFamily Get-together

Recipe CourseDessert, Snack, Starch

Dietary ConsiderationHalal, Kosher, Vegetarian

EquipmentBaking/gratin Dish

MealBreakfast, Brunch, Snack, Tea

MoodFestive

Taste and TextureFruity, Sweet

Type of DishCake, Dessert

Ingredients

  • 1 large egg
  • ½ cup low-fat milk
  • ½ cup plain nonfat yogurt
  • 3 tablespoons butter or no-trans-fat margarine, melted
  • 2 ½ cup oat flour
  • 1 cup whole wheat pastry flour
  • ½ cup unbleached all-purpose flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1½ cups fresh or frozen unsweetened blueberries
  • Topping
  • 3 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray.

  2. In a large mixing bowl, whisk together the egg, milk, yogurt, and butter.

  3. In a separate bowl, mix the oat flour, whole wheat flour, all-purpose flour, sugar, baking powder, and salt.

  4. Sift the dry ingredients into the wet ingredients. Stir the barter just to blend. Do not overbear. Fold in the blueberries and transfer the batter to the prepared pan.

  5. For the topping, in a small bowl, stir together the sugar, walnuts, and cinnamon. Sprinkle over the batter.

  6. Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.

  7. Cool on a rack for 10 minutes. Cut into 9 squares and serve warm.

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Very poor recipe. Spelling mistakes (Stir the barter just to blend. Do not overbear), and then some crazy substitutions. Why use no-fat milk and yogourt, and then add melted butter? SMH. I'll stick with my mother's coffee cake recipe (which I think came from my grade 5 math text book).

I'll take any excuse to eat cake for breakfast! Plus, I can usually find really great fresh blueberries this time of year.

Instead of the three different flours (2 cup oat flour, cup unbleached all-purpose flour, and whole wheat), is there a way to simplify these Like using the all-purpose flour only?

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