Blueberry Oatmeal Cake

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.