Oat Flour Blueberry Breakfast Cake

Start your morning with a slice of wholesome indulgence by trying this Oat Flour Blueberry Breakfast Cake. Made with nutrient-packed oat flour and naturally sweetened with honey or maple syrup, this gluten-free recipe is both hearty and healthy. Fresh or frozen blueberries add juicy bursts of flavor in every bite, while the hint of cinnamon offers a warm, cozy touch. Perfectly moist thanks to unsweetened applesauce and your choice of dairy or non-dairy milk, this one-bowl cake comes together in just 15 minutes of prep and bakes to golden perfection in under half an hour. Ideal for busy mornings, weekend brunches, or as a satisfying snack, this easy-to-make breakfast cake is sure to become a family favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups oat flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 2 eggs
• 0.5 cups unsweetened applesauce
• 1 teaspoons vanilla extract
• 0.5 cups honey or maple syrup
• 0.5 cups milk (dairy or non-dairy)
• 1 cups blueberries (fresh or frozen, if frozen do not thaw)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

Step 3

In a separate bowl, whisk the eggs. Add the unsweetened applesauce, vanilla extract, honey or maple syrup, and milk. Mix well until smooth and fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5

Fold in the blueberries gently so they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Step 9

Slice the cake into squares or bars and serve as a wholesome breakfast or snack. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(813.6g)

Amount per serving	% Daily Value*
Calories	1475.4

Total Fat 29.2g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 382mg	0%
Sodium 2326.9mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 18.2g	0%
Total Sugars 130.5g
Protein 45.5g	0%

Vitamin D 132IU	0%
Calcium 355.8mg	0%
Iron 11.1mg	0%
Potassium 1291.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.3%

Protein: 12.0%

Carbs: 70.7%