Blueberry Honey Oat Breakfast Cake

Looking down at a white plate with a piece of blueberry cake on it with a fork on the side.

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

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Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry breakfast cake, honey oat breakfast cake

Prep Time: 20

Cook Time: 50

Servings: 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

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

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

Nutrition