Blueberry Oatmeal Cake

blueberry oat cake, loaf cake
Blueberry oat loaf cake. Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
264 Calories
2g Fat
56g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 264
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 48mg 16%
Sodium 286mg 12%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Total Sugars 29g
Protein 6g
Vitamin C 3mg 13%
Calcium 116mg 9%
Iron 2mg 11%
Potassium 120mg 3%
*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 blueberry oatmeal cake recipe makes a moist loaf that you can enjoy for breakfast, snack, or as dessert, if served with some whipped cream or vanilla ice cream. A batter of oats and flour is moistened by tangy vanilla yogurt, milk, and eggs. Fresh blueberries add color, flavor, and texture, and make this cake a pretty centerpiece for brunch displays or tea time. Ready in a little under one hour, this cake is pretty easy to make. Simply preheat the oven, mix the dry ingredients in a bowl, mix the wet ones in a different one, mix all of the ingredients together and pour on a loaf pan. After 45 to 55 minutes, the loaf should be ready. And that's it!

The fresh blueberries add a ton of flavor, but in a pinch, you can use frozen blueberries, and if you want to add an extra touch, add a handful of dried blueberries into the batter for additional texture. This cake is denser than regular cakes, closer to muffins or quick breads in texture, and because of the fiber-filled oats, it also makes a filling protein-rich snack. You can use quick-cooking oats if you want a more homogeneous texture, or classic rolled oats for a sturdier batter. The vanilla yogurt in the recipe can be substituted with Greek yogurt or plain yogurt, and if you need to make a dairy-free loaf use soy or coconut yogurt and any plant-based milk of your liking as your dairy-free ingredients.

For an even heartier loaf add half a cup of your favorite chopped nut, or pepitas or sunflower seeds if there are any nut allergies present in your household. Double the recipe and slice and freeze the individual pieces for later use. Simply microwave slightly each slice until warm.


  • 1 cup fresh blueberries

  • 1 3/4 cups all-purpose flour

  • 1/2 cup rolled oats, quick-cook or regular

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1 cup sugar

  • 2/3 cups fat-free vanilla yogurt

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup milk

  • 2 large eggs

  • Cinnamon sugar, for optional topping

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 325 F. Grease and flour a 9 x 5-inch loaf pan.

  3. Combine the blueberries with the flour, oats, baking powder, salt, cinnamon, and granulated sugar.

  4. In another bowl, whisk the yogurt with lemon juice. Whisk in the milk and eggs until well blended.

  5. Pour the yogurt mixture into the dry ingredients and stir until blended.

  6. Spoon the batter into the prepared pan.

  7. Sprinkle with the cinnamon sugar, if using.

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

  9. Serve and enjoy!