Blueberry Oatmeal & Yogurt Cake
This recipe brings together a handful of favorite breakfast ingredients (berries, oatmeal & yogurt) in an incredibly moist and soft cake, full of juicy blueberries, that you can enjoy for breakfast, snack, or as dessert.
Serves: 8 Preparation time: 10 min.; Baking Time: 50 min.
Ingredients
2 cups Pinwheel Local Blueberries (frozen)
1 ¼ cups old-fashioned rolled oats
1 ¼ cups white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt
¼ cup milk
2 large eggs
1 ½ teaspoons vanilla
½ cup honey
1/3 cup vegetable oil
Instructions
Preheat the oven to 350F and grease 8 x 8 inches pan with nonstick cooking spray, set aside. Line the pan with parchment paper leaving large overhang the sides so you can lift the cake from the pan easily.
In a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder and salt and set aside.
In a medium bowl whisk together Greek yogurt, milk, eggs, vanilla, honey and vegetable oil.
Then, add liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
Gently fold in blueberries and pour the batter in prepared pan, smooth the top and bake 45-55 minutes or until the toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the top with aluminum foil.
Cool 20 minutes in the pan, then transfer on a rack and cool completely.