Kid-Friendly Breakfast Blueberry Cake Recipe

| April 29, 2009 | 4 Comments

blueberry-cake

These last few days of warm weather have been absolutely blissful. We’ve eaten nearly every meal outside, playing before and after on the swings. The kids love every second of it. Heck, so do I. But it is a little hard to believe that it’s only April. I keep waiting for the weather to turn on a dime and become cold and unfriendly again … so far, that isn’t the case.

With all of this delicious summer-like weather, I haven’t spent much time in the kitchen. Instead, we’ve been grilling nightly and keeping inside cooking to a minimum. However, I did make this delicious, fruit-packed recipe over the weekend. It’s something that my young kids absolutely love.

On weekends, I love to surprise Will and Paige with something special. This blueberry cake does just that. It’s best served chilled, so make it the evening before, cover it and refrigerate it overnight.

The taste is light on the sweetness, which is perfectly okay with my two little ones who go gaga for the blueberry wonderfulness. But, if you want to sweeten it up just a bit, drizzle the slices with a bit of maple syrup before serving … anyway you do it, this makes for a fabulous weekend morning breakfast.

IMG_4401.jpg

Blueberry Oatmeal Cake
serves 6

1 1/3 cup flour
3/4 cup quick cooking oats
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-fat milk
1 egg
1 3/4 cups frozen blueberries

Preheat oven to 400 degrees.

Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal.

In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate.

Pour mixture into a 9-inch round non-stick baking dish.

Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight.

Cut into wedges to serve.

Tags:

Category: Breakfasts

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

Trackback URL | Comments RSS Feed

  1. Love the pic of the kids – she looks so grown-up!

  2. maris says:

    Nice photo! It looks like you have TWO KIDS not one kid and one baby!!

    I like this recipe – it looks fairly healthy too, as healthy as cake gets anyway…

  3. celeste meehan says:

    can i use instant oatmeal for this recipe? thanks!

    • Sarah W. Caron says:

      No, instant oatmeal has a finer texture and won’t create the right texture for this cake. Quick cooking oats are what I tested it with, but you could use regular rolled oats instead for similar results. Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *