Healthier Blueberry Breakfast Cake
A delicious and healthy blueberry breakfast cake made with whole wheat flour, oats, and minimal added sugar. Perfect for a weekend brunch or a weekday treat!
Equipment
- 1 9-inch Baking Pan Round or square
- 1 Mixing Bowls Medium and large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour can substitute with all-purpose flour
- 0.5 cup rolled oats old-fashioned oats
- 0.5 cup granulated sweetener stevia, erythritol or monk fruit sweetener
- 2 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- 0.25 cup milk dairy or non-dairy
- 2 tablespoons melted coconut oil or other oil
- 1 teaspoon vanilla extract
Fruit
- 1.5 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 9-inch baking pan.
- In a large mixing bowl, whisk together the whole wheat flour, rolled oats, sweetener, baking powder, and salt.1.5 cups whole wheat flour, 0.5 cup rolled oats, 0.5 cup granulated sweetener, 2 teaspoons baking powder, 0.25 teaspoon salt
- In a separate bowl, combine the applesauce, milk, melted coconut oil, and vanilla extract.1 cup unsweetened applesauce, 0.25 cup milk, 2 tablespoons melted coconut oil
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the blueberries.1 teaspoon vanilla extract
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
For a vegan version, use plant-based milk.