This Healthy Yogurt Oat Blueberry Breakfast Cake is the perfect start to your day. It’s a moist, soft, and delicious treat that requires no mixer, making it easy to prepare for breakfast. Packed with nutritious ingredients like oats, Greek yogurt, and fresh blueberries, this cake is both wholesome and satisfying. Plus, it’s freezer-friendly, so you can enjoy it for days to come!

Healthy Yogurt Oat Blueberry Breakfast Cake

Why You’ll Love This Recipe

This breakfast cake is not only nutritious but also incredibly convenient. It’s made with whole grain oats and flour, which provide fiber and energy to keep you feeling full all morning long. The Greek yogurt adds creaminess and protein, while honey naturally sweetens the cake. The burst of fresh blueberries in every bite makes it even more irresistible. It’s quick to prepare, freezer-friendly, and perfect for busy mornings when you need something healthy and delicious to start your day.

Ingredients

1 ¼ cups old-fashioned rolled oats
1 ¼ cups white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt
¼ cup milk
2 large eggs
1 ½ teaspoons vanilla
½ cup honey
1/3 cup melted coconut oil
2 cups blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and grease an 8 x 8-inch pan with nonstick cooking spray. You can also line the pan with parchment paper, leaving a large overhang on the sides to easily lift the cake later.
In a large bowl, whisk together the dry ingredients: oats, flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl or measuring cup, whisk together the wet ingredients: Greek yogurt, milk, eggs, vanilla, honey, and melted coconut oil.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries, then pour the batter into the prepared pan. Smooth the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil.
Let the cake cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

Servings: 9
Preparation Time: 15 minutes
Baking Time: 45-55 minutes
Total Time: 1 hour to 1 hour 10 minutes

Variations

Swap the blueberries: Feel free to use other berries like raspberries, blackberries, or strawberries. You can even mix in a combination of fruits for a colorful twist.
Dairy-Free: Use a dairy-free yogurt and milk alternative, such as almond milk or coconut milk, to make this cake dairy-free.
Add-ins: You can add nuts like chopped almonds or walnuts for a little crunch, or incorporate a teaspoon of cinnamon for a warm spice flavor.

Storage/Reheating

Storage: Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days.
Freezing: For longer storage, wrap individual slices in plastic wrap and store them in a ziplock bag in the freezer for up to 3 months.
Reheating: To reheat, simply microwave a slice for about 20-30 seconds, or warm it up in a toaster oven for a few minutes until heated through.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can use quick oats, but the texture might be slightly different. Old-fashioned rolled oats give the cake a chewier texture, whereas quick oats will result in a softer, finer crumb.

Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute regular all-purpose flour, but using whole wheat flour adds more fiber and nutrients to the recipe. The flavor will be a bit nuttier with whole wheat flour.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean. If it comes out with wet batter, continue baking for another 5-10 minutes, checking every few minutes.

Can I make this cake ahead of time?

Absolutely! This breakfast cake is great for meal prep. You can bake it the night before, store it in an airtight container, and enjoy it for breakfast over the next few days.

How can I make this cake sweeter?

If you prefer a sweeter cake, you can add more honey or a tablespoon of maple syrup. Keep in mind that the sweetness also depends on the type of yogurt and fruit you use.

Can I use frozen blueberries?

Yes, frozen blueberries will work in this recipe. Just fold them in gently, and you may want to add a few extra minutes to the baking time as frozen berries can release more moisture.

Can I add other fruits like banana or apple?

Yes! Bananas or diced apples can be added to the batter. If using banana, mash it before mixing it into the wet ingredients.

Is this cake gluten-free?

This cake is not gluten-free due to the use of whole wheat flour, but you can use a gluten-free flour blend as a substitute to make it gluten-free.

How long does this breakfast cake last?

The cake will last for 2-3 days at room temperature, and up to 3 months if stored in the freezer.

Can I make this recipe without eggs?

Yes, you can substitute the eggs with flax eggs or a chia egg (1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water, let it sit for a few minutes to form a gel).

Conclusion

This Healthy Yogurt Oat Blueberry Breakfast Cake is a simple and nutritious option that will keep you satisfied all morning long. With its soft texture, sweet honey flavor, and burst of juicy blueberries, it’s a breakfast you’ll look forward to. Plus, it’s easy to make, and you can prep it ahead of time for busy mornings. Whether you enjoy it warm or cold, this cake is a wholesome treat you’ll love to have on hand!