Blueberry Oatmeal Cake

blueberry oat cake, loaf cake
Blueberry oat loaf cake. Diana Rattray
Ratings (9)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
328 Calories
9g Fat
55g Carbs
9g Protein
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Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 328
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 118mg 39%
Sodium 584mg 25%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Protein 9g
Calcium 193mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist blueberry oatmeal loaf cake is just the right size for most families. Feel free to use frozen blueberries in this cake if you don't have fresh. The dense texture of the cake is more like a quick bread or muffins than a cake.

I used vanilla yogurt in this cake, but sour cream or Greek yogurt may be used as well. Use old-fashioned or quick oats in this cake. Add 1/2 cup of chopped pecans or walnuts to the cake for extra crunch texture.

Ingredients

  • 1 cup blueberries (fresh)
  • 1 3/4 cups all-purpose flour (8 ounces)
  • 1/2 cup rolled oats (quick or regular)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup sugar
  • 6 ounces fat-free yogurt (vanilla; about 2/3 cup)
  • 1 tablespoon lemon juice (fresh)
  • 1/4 cup milk
  • 2 large eggs
  • Optional: ​cinnamon sugar for topping

Steps to Make It

Heat the oven to 325 F.

Grease and flour a 9-by-5-inch loaf pan.

Combine the blueberries with the flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.

In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs until well blended. Pour yogurt mixture into the dry ingredients and stir until blended.

Spoon the batter into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.).

Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.

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