Blueberry Breakfast Cake Recipe

Name: Blueberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1/2 cup low-fat milk; 1/2 cup plain nonfat yogurt; 3 tablespoons butter or no-trans-fat margarine, melted; 1/22 cup oat flour; 1 cup whole wheat pastry flour; 1/2 cup unbleached all-purpose flour; 1/2 cup sugar; 4 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups fresh or frozen unsweetened blueberries; Topping; 3 tablespoons sugar; 2 tablespoons finely chopped walnuts; 1/4 teaspoon ground cinnamon

Servings: persons

1 large egg
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
3 tablespoons butter or no-trans-fat margarine, melted
1/22 cup oat flour
1 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups fresh or frozen unsweetened blueberries
Topping
3 tablespoons sugar
2 tablespoons finely chopped walnuts
1/4 teaspoon ground cinnamon

1
Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray.
2
In a large mixing bowl, whisk together the egg, milk, yogurt, and butter.
3
In a separate bowl, mix the oat flour, whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
4
Sift the dry ingredients into the wet ingredients.
5
Stir the barter just to blend.
6
Do not overbear.
7
Fold in the blueberries and transfer the batter to the prepared pan.
8
For the topping, in a small bowl, stir together the sugar, walnuts, and cinnamon.
9
Sprinkle over the batter.
10
Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.
11
Cool on a rack for 10 minutes.
12
Cut into 9 squares and serve warm.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large egg, 1/2 cup low-fat milk, 1/2 cup plain nonfat yogurt, 3 tablespoons butter or no-trans-fat margarine, melted, and more.

Yes, Blueberry Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Breakfast Cake

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