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Kid-Friendly Breakfast Blueberry Cake Recipe

Kid-Friendly Breakfast Blueberry Cake Recipe

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 … any way you do it, this makes for a fabulous weekend morning breakfast.

Blueberry Oatmeal Cake

Blueberry Oatmeal Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Somewhere between a baked oatmeal and a cake, this Blueberry Oatmeal Cake is loaded with blueberries and so delightful for breakfast.


  • 1 1/3 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 3/4 cup oats (old fashioned or quick cook)
  • 1 cup milk
  • 1 large egg
  • 1 1/2 cup blueberries (fresh or frozen)
  • 1 tbsp sugar, granular or clear decorative


  1. Preheat oven to 400 degrees Fahrenheit. You'll need an 8x8-inch square glass baking dish for this.
  2. In a medium to large mixing bowl, add the flour, sugar and baking powder. Use a whisk to sift together. Add the oats to the bowl and stir to combine.
  3. In a small bowl, add the milk and egg. Whisk together until well combined.
  4. Pour the milk mixture into the bowl with the dry ingredients. Stir until just combined. The batter may be a little lumpy. That's okay. Add the blueberries and stir gently to combine.
  5. Pour the batter into the glass baking dish and tap gently to flatten. Sprinkle the sugar over the top of the batter.
  6. Slide the baking dish into the oven and bake for 25-30 minutes, or until the top is golden brown and a cake tester inserted in the center comes out cleanly. Remove from the oven and let cool for 10 minutes.
  7. Slice and serve. I like to cut this in a 4x3 grid.

celeste meehan

Friday 7th of September 2012

can i use instant oatmeal for this recipe? thanks!

Sarah W. Caron

Friday 7th of September 2012

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!


Wednesday 29th of April 2009

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...

Cate O'Malley

Wednesday 29th of April 2009

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

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