The Blueberry Breakfast Cake is a delicious and wholesome way to kickstart your morning. Made with Greek yogurt, oats, and fresh blueberries, this cake is moist, naturally sweetened with honey, and perfect for breakfast or brunch. It’s easy to prepare and can be served warm or cold, making it a versatile addition to any morning routine.
The Blueberry Breakfast Cake is a wholesome, delicious, and easy-to-make breakfast option that combines Greek yogurt, oats, and fresh blueberries. The tangy yogurt adds a delightful moistness, while the oats provide a hearty base. Fresh blueberries bring natural sweetness and a burst of flavor, making this cake a perfect start to your day. It’s naturally sweetened with honey, adding a touch of richness to every bite.
INGREDIENTS
- Plain Greek yogurt: 1 cup, adds moisture and tang.
- Honey: ⅓ cup, for natural sweetness.
- Old-fashioned rolled oats: 1 ½ cups, adds texture and heartiness.
- Eggs: 2 large, for binding and structure.
- Vanilla extract: 1 tsp, for added flavor.
- All-purpose flour: 1 ½ cups, provides structure.
- Baking powder: 1 ½ tsp, for leavening.
- Baking soda: ½ tsp, helps the cake rise with the yogurt.
- Salt: ½ tsp, enhances overall flavor.
- Fresh blueberries: 1 cup, adds sweetness and a burst of flavor.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F and grease an 8x8-inch baking dish.
- Step 2:
- Combine rolled oats with Greek yogurt in a mixing bowl and let it sit for 5 minutes.
- Step 3:
- Stir in honey, eggs, and vanilla extract until well combined.
- Step 4:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 5:
- Fold the dry mixture into the wet mixture, then gently fold in the blueberries.
- Step 6:
- Spread the batter evenly in the prepared dish.
- Step 7:
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool before serving.
Serving and Storage Tips
- Serve warm or at room temperature with a dollop of Greek yogurt or a drizzle of honey.
- Store leftovers in an airtight container for up to 3 days.
- To extend shelf life, refrigerate the cake for up to a week.
Helpful Notes
- Try adding a pinch of cinnamon for an extra layer of flavor.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
Tips from Well-Known Chefs
- Chef Anna recommends gently tossing the blueberries in a bit of flour before folding them into the batter to prevent sinking.
The Benefits of Greek Yogurt in Baking
Greek yogurt not only adds moisture but also boosts the protein content of baked goods. It’s a healthier alternative to traditional fats like butter or oil, making this breakfast cake a nutritious option.
How to Enjoy Your Blueberry Breakfast Cake
This breakfast cake pairs well with coffee or tea, making it a perfect addition to your morning routine. It’s also a great option for brunch gatherings, served alongside fresh fruit or a yogurt parfait.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them before adding to the batter.
Can I substitute the honey with another sweetener?
Yes, maple syrup or agave syrup can be used as a substitute for honey.
Can I make this cake vegan?
Yes, use flax eggs and a plant-based yogurt for a vegan version.
Is this recipe suitable for meal prep?
Yes, the cake can be made ahead of time and stored in the fridge for a quick breakfast option during the week.
Summary
Blueberry Breakfast Cake is a perfect blend of Greek yogurt, oats, and fresh blueberries, offering a delightful combination of flavors and textures. The tangy yogurt and natural sweetness of honey add to the moistness of the cake, while the rolled oats provide a hearty base. This cake is baked to golden perfection, making it a tasty and nutritious start to your day. With its simple preparation and wholesome ingredients, this breakfast cake is ideal for busy mornings or a leisurely brunch. It can be enjoyed warm or at room temperature, offering flexibility for serving, and is a great way to enjoy a homemade treat with the goodness of blueberries.