Blueberry Oat Cake

It’s summertime and that means all the blueberries (and other in-season fruits) you can eat! Summer is my absolute favorite time of year ONLY because of all the fruits I can choose between without breaking bank. While I am not above just eating handfuls and handfuls of blueberries, here is a Blueberry Oat Cake recipe that will leave you asking for more.

The following is written by my wonderful friend Ariel, a serious foodie who knows what’s she’s doing in a kitchen.

Blueberry Oat Cake by ArielCooks

This cake is a great, easy way to satisfy a fruity sweet craving. It is a sweet cake (I’m not going to pretend to call this a bread) reminiscent of really good blueberry muffins. I used leftover streusel that I had in my freezer – I’d recommend making some and freezing whatever you don’t use for the next treat. I happened to make this after reading Stella Parks’ article on Serious Eats about not coating berries in flour, and have used that technique here. This recipe is a winner. You could easily serve this for breakfast/brunch or dessert.


Adapted from Diane Morrisey’s Blueberry Crunch Granola Bread. Makes 1 loaf.

For the cake:

1 cup blueberries (stick with volume measurement)
2 cups (8 ½ oz) flour
1 cup (7 oz) sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (8 oz) Greek yogurt
2 eggs
½ cup (1 stick or 4 oz) butter, melted and cooled slightly
1 teaspoon vanilla
½ cup (3 ½ oz) oats

For the streusel topping:

¾ cup (5 ¼ oz) sugar
¾ cup (3 ¼ oz) flour
1 tablespoon water
1 ½ teaspoons cinnamon
¼ cup (½ stick or 2 oz) butter, softened
¼ cup nuts, such as almonds, walnuts, or pecans, chopped (optional)


Preheat oven to 350º F. Spray a 9×5-inch loaf pan with cooking spray.

Prepare the streusel: add ingredients to a small bowl and mix to combine.

Prepare the loaf: In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the oats and gently combine.

Scrape a layer of batter into the loaf pan. It will be thick and a little sticky. Add the blueberries to the remaining batter and mix to combine. Spoon the rest of the mixture into the loaf pan. Top with streusel and optional chopped nuts.

Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean.

Remove from oven and cool in the pan for 5 minutes then turn out to cool on a wire rack.


Note from the Author:

Meals should be delicious.

They shouldn’t be complicated or expensive. Most importantly they should be practical. Creating and sharing a meal with loved ones is something I value greatly, but not at the expense of the time we share together.

While I do typically try to cook with a lot of vegetables, food should be satisfying and occasionally indulgent. At the end of the day, small or large, whatever you feel you can do consistently is the most important aspect of any positive change. I hope you’ll join me. I’m Ariel – let’s cook together.

* Follow her on Instagram at, ArielThinks or check out all her recipes here.*

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