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Blueberry Oatmeal Breakfast Cake

What you need: 

1 1/3 cups flour (up to 1/2 may be whole wheat)
3/4 cup quick cooking oats
1/3 cup sugar or substitute
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup nondairy milk (I use soy)
1/4 cup applesauce
2 tablespoons cornstarch
1 cup frozen blueberries (or fresh if you have them)

What you do: 

1. Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, vegan sugar, baking powder and salt.
2. In another bowl, combine milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy).
3. Fold in the blueberries, spoon batter into a nonstick 8 x 8" baking pan. Bake 20-25 minutes, cool on rack 5-10 minutes, serve warm.
Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


Okay, so the first time I tried this it came out pretty soggy and all the blueberries floated to the top during cooking which left the bottom half tasteless and boring.

I made it again today and used half wholewheat flour, halved the applesauce and made up the difference with a splash of oil, and then threw in a spoonful of allspice and some vanilla. MUCH better. It's firmer, more of a oatmeal cake than a mess, and the wholewheat flour makes it filling and substantial. Also, when I was pouring the wet into the dry, I went very slowly, mixing as I went, and didn't need the last bit of liquid.

I think the trick with this is less liquid and more spicing - other than that, it's a great basic recipe to be changed to taste. Have added a picture of my successful effort!


Absolutely wonderful!  I switched about 1/3 of the flour for whole wheat, and way more blueberries than the recipe called for and it came out fantastic!  One thing I do find is necessary is some cinnamon, both on top and in the batter.  It adds a little more complexity to the flavor and offsets the blueberries really well!  Next time I'm trying with some cardamom and nutmeg as well...great recipe!


We all thought this was really good-just right for something to throw together on a weeknight for after dinner (hey, it doesn't have to be just for breakfast, does it?) I used all all purpose flour with the oatmeal because the only other kind I had on hand was chappati, and I didn't think that would go very well. I also added some 'nilla! It came out just right. Thank you! :)


i just made this today and it is YUMMY. for the flour i did half whole wheat and half whole wheat pastry flour. and added 1 tsp vanilla and 1 tsp lemon extract. very very good! reminds me of the muffins i used to make when i first joined this site. this is good because i can take a square to work with me instead of one of those processed "healthy" granola bars from the grocery store thats basicaly just 140 calories of sugar and fat.

so thanks for this recipe! will definately make it again


I just made this, I added some vanilla like others suggested, used lite vanilla soymilk and instead of blueberries i used some frozen cherries that i picked off my parents cherry tree last summer.  It was definitely moist, chewy and filling.  I agree the batter is a little bland and probably coulda used some almond extract or cinnamon maybe.. definitely good for how low fat it is.  It would probably be really good with a little vanilla ice cream while it's still warm or some frosting if you didn't mind the added calories.


for a relatively low-fat  breakfast cake, this was an okay starting point.  i did modify it: i used half unbleached flour and half whole wheat pastry flour,  substituted brown rice syrup for the sugar, and added 1 teaspoon almond extract and some slivered almonds on top.  also, it cooked for 35 minutes.  as promised, the cake was moist and chewy... however, it was severely lacking in flavor.  the taste was too oatmealy.  and i don't feel like my addition of almond helped flavor-wise, although it did give it a nice crunch on top.  i think next time i'll add a little extra brown rice syrup and some lemon juice/rind.  anyway, in case anyone is curious...  with my modifications (minus the slivered almonds), a serving of one ninth of the cake is 165 calories, .8 grams of fat, .14 grams of saturated fat, and 2.3 grams of fiber.


This recipe is beyond tasty. So good! I added a tbsp. of vanilla, and used soy flour instead, which caused the squares to turn out very peanut butterish; almost like big, moist, fluffy peanut butter blueberry muffins. I wasn't expecting that flavour, but I'm certainly not complaining!  :)  Anyway, this is definitely a sweet-but-not-too-sweet treat I'll be making again. Thanks!


The only addition I made to this was a little vanilla extract. It turned out really well - They tasted a lot like muffins. I will be making this again. Thank you.


Could you substitute mixed berries?


Just made this for breakfast for my wife and daughter.  ;D Turned out incredible! For a little extra treat, I added a vegan powdered sugar icing. All you need is powdered sugar and vanilla soy milk. Combine together in a bowl until you get the consistency you want. Start easy on the milk! It doesn't take a lot to get the right consistency. Then, just drizzle over the top of the cake. Enjoy it with a soy mocha or latte!! A wonderful breakfast...and fast too!!! ::)



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