Blueberry Honey Oat Breakfast Cake

Blueberry Honey Oat Breakfast Cake, I love starting my day with a slice of this cake.  The cake is chock-full with blueberries and has a sweet oatmeal topping.

I remember as a kid my mom would go to Northern Minnesota with her sister to pick blueberries. She would always come home with a ton of fresh blueberries. It was always a treat to have all those fresh blueberries.

She would bake some of these blueberries into sweet treats for the family and the rest were frozen for later use. I think that is when my love for blueberries all started.

I have mentioned so many times on this blog that I am a total breakfast person. The minute I get out of bed I am ready to eat breakfast on most days. I can never understand how people pass up breakfast. Even if you are one of those people who turn up your nose to breakfast you won’t be able to resist at least one slice of cake in the morning. I will bet you.

Helpful tips:

• As always when baking cakes you will want the ingredients at room temperature. The room temperature will blend smoothly into the batter.
• Always use high-quality ingredients.
• Don’t have yogurt? Don’t worry you can use Greek yogurt or sour cream.
• Make sure to use the correct pan size for this recipe. I use a 9-inch springform pan for this recipe. If you don’t have a springform pan use an 8-inch square pan.
• If you are looking to freeze this cake for a later day you are in luck. This cake will freeze well. Just make sure to have in an airtight freezer container.
• If you are not looking to freeze you can keep it on your counter for 2 to 3 days. This is one of those cakes that will get moister as time goes by.

Steps for making Blueberry Honey Oat Breakfast Cake

Step one

Preheat the oven to 325 degrees F. Grease a 9-inch springform pan.

Step two

In a medium bowl mix together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture forms crumbs.

Step three

Mix the eggs, honey, and yogurt and add to the dry ingredients. Mix just until the ingredients are combined.

Step four

Spread the mixture in the prepared springform pan and set aside.

Step five

In another bowl combine the ingredients for the crumble add the sugar, cinnamon, flour, and old fashion oats. Add the butter and mix until ingredients are well mixed.

Step six

Toss in the blueberries. Reserve a cup of the crumble for on top of the cake. Sprinkle the rest of the oat mixture over the cake. With a knife swirl the oat mixture into the cake. Top with the remaining crumble.

Step seven

Place the cake in the preheated oven and bake 50 to 55 minutes or until a toothpick insert comes out clean or a little moist crumb.

Step eight

Remove from the oven and cool on a wire rack.

Check out these other sweet treats for breakfast:

• Pumpkin Crumb Coffee Cake
• Apple Oatmeal Coffee Cake
• Pumpkin Sweet Rolls

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Blueberry Honey Oat Breakfast Cake

Blueberry Honey Oat Breakfast Cake, I love starting my day with a slice of this cake.  The cake is chock-full with blueberries and has a sweet oatmeal topping.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry breakfast cake, honey oat breakfast cake

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 slices

Calories: 345kcal

Author: Dawn

Ingredients

• 2 1/4 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs
• 1/2 cup honey
• 1/2 cup yogurt
• 1 teaspoon vanilla

Crumble

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/3 cup flour
• 3/4 cup old fashion oats
• 4 tablespoons butter
• 2 cups blueberries

Instructions

• Preheat oven to 325 degrees F. Grease a 9-inch springform.
• In a medium bowl mix together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles breadcrumbs.
• Mix the eggs, honey, and yogurt together and add to the dry ingredients. Mix just until ingredients are combined.
• Spread the mixture into the prepared springform pan and set aside.
• In another medium bowl combine the sugar, cinnamon, flour, and old fashion oats. Add the butter and mix until the ingredients are combined.
• Toss in the blueberries. Reserve a cup of the crumble for the top of the cake.
• Sprinkle the remaining crumble over the top of the cake. Take a knife and swirl the crumble into the cake. Top with the remaining crumble.
• Place the cake into the preheated oven and bake for 50 to 55 minutes or until a toothpick insert comes out clean.
• Remove from the oven and cool on wire rack.

Notes

1. Use high-quality ingredients.
2. If you don't have yogurt you can use Greek yogurt or sour cream.
3. If you don't have a springform pan you can use an 8-inch square pan.
4. This cake can be frozen.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 345kcal | Carbohydrates: 54.7g | Protein: 4.9g | Fat: 12.9g | Saturated Fat: 7.7g | Cholesterol: 58mg | Sodium: 198mg | Potassium: 185mg | Fiber: 1.6g | Sugar: 31.6g | Calcium: 69mg | Iron: 2mg

This recipe was originally published on August 12, 2016. It has been updated with new content and pictures on October 8, 2020.