Blueberry Oatmeal Breakfast Cake Recipes

Steps:

• Add the flour, oats, baking powder, salt, egg, sugar, 3/4 cup milk, and oil to a mixing bowl; stir to mix.
• Fold in the blueberries.
• Spread batter into lightly greased 8x8 inch baking pan.
• Bake in a 400° oven for 20-25 minutes or until pick comes out clean.
• In a small bowl, mix together the powdered sugar, almond extract, and 3 teaspoons milk.
• Pour/drizzle over warm cake; serve.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

Steps:

• Preheat oven to 375. Spray (grease) small cake pan.
• Sift together flour, baking powder, soda, and salt. Add vegetable oil, water, milk, honey and wisk. Add blueberries. Pour into cake pan.
• Bake 15-20 minutes.
• Makes 6 servings.

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan (8 x 8) with parchment paper.
• Combine eggs, bananas, honey, vanilla and salt in a standing mixer until smooth.
• Add the almond flour, 1/4 Celsius coconut flakes, and melted coconut oil, and mix until just combined.
• Gently fold the blueberries into the batter with a spatula, then transfer to the prepared baking pan and spread into an even layer. Sprinkle more coconut flakes over the top.
• Bake for 40 minutes, or until the cake is golden brown and a toothpick can be inserted in the center and pulled out clean.
• Remove from the oven and let the cake sit in the pan for 5 minutes before removing. Slice into 2" pieces and enjoy!

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350*
• Stir together dry ingredients in a large bowl, add the wet ingredients (minus the berries) and mix well. Allow to stand for at least 5 minutes.
• Stir in blueberries and pour into a greased 11X7 pan (you could butter the pan or use non-stick spray) pat out with the back of a spoon or with clean hands to make an even layer, top with chopped pecans.
• Bake 30-35 minutes, the top will be browned, and it'll look moist but it'll spring back a bit when you touch it.
• If serving right away, allow to cool a bit.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.