A delicious and healthy breakfast cake made with yogurt, oats, and blueberries, perfect for a nutritious start to your day.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats
1 cup plain Greek yogurt
1/2 cup honey or maple syrup
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups fresh or frozen blueberries
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, Greek yogurt, honey (or maple syrup), applesauce, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the blueberries, being careful not to break them apart.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature.
Notes
For extra flavor, try adding a teaspoon of lemon zest to the batter.
You can substitute the blueberries with other berries like raspberries or chopped strawberries for a different twist.
For a nutty flavor, consider adding 1/2 cup of chopped walnuts or almonds to the batter.