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Blueberry Oatmeal Cake

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 6
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The cake is best served chilled, so make it the evening before, cover it and refrigerate it overnight. The taste is light on the sweetness, but you can always jazz it up with a drizzle of maple syrup.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 1/3 cup flour
  • 3/4 cup quick-cooking oats
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup nonfat milk
  • 1 large egg
  • 1 3/4 cup blueberries


  • 1
    Preheat oven to 400°F.
  • 2
    Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal.
  • 3
    In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate.
  • 4
    Pour mixture into a 9-inch round non-stick baking dish.
  • 5
    Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight.
  • 6
    Cut into wedges to serve.

Nutrition Information

No nutrition information available for this recipe
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