It’s now civilized to eat cake for breakfast. Inspired by a blueberry muffin — with a schmear of cream cheese — this layered cake can be made the night before and refrigerated. Serve it in the morning with coffee or a pot of Earl Grey tea.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Melted unsalted butter, for buttering the pan
- 3/4 cup granulated sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook’s Note)
- 1 1/4 cups blueberries, plus more for topping
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup plain yogurt
- One 8-ounce package cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar
- 1/4 cup blueberry preserves, for topping
Instructions
- For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
- Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
- Whisk together the oil, yogurt, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
- Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
- For the frosting: Meanwhile, beat the yogurt and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners’ sugar, while beating, until completely combined. Refrigerate until ready to use.
- Slice the cooled cake in half horizontally to make 2 rounds.
- Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 8 g |
| Cholesterol | 84 mg |
| Sodium | 328 mg |
Reviews
I didn’t have a 7×3 pan, I used an 8×3 and it came out great maybe just not as tall if I would have used the right size pan. It baked in one hour. I followed the recipe with the exception of adding some lemon zest. I loved the oats in the cake. We had it without the frosting but the cake itself was delicious. Saving this recipe and will be making this again.
Delicious. Love the oatmeal in the recipe. I did not have a 7×3 pan, so I used a regular cake pan and just frosted the top. Also tastes good without the frosting. My husband loved it an volunteered it for an event at church.
Is it OK to use low fat or fat free yogurt? The recipe doesn’t specify but since there is oil added is it safe to assume low fat is OK?
Perfect breakfast cake!! Everyone loved it and can’t wait to make it again! Loved the texture of the oatmeal in it too!!
OMG! Breakfast cake for ever!
How did I not know about this Breakfast cake until now? It is insanely delicious! And extremely easy to make. It has oats, yoghurt and blueberries…it’s down right healthy:). But, seriously it’s easy to make, not overly sweet and satisfying.
I’m going to play with the flour and oats and see if I can make it it even healthier and also try substituting the vegetable oil with applesauce. This is me trying to find a healthy cake for breakfast. The recipe is perfect as is.
How did I not know about this Breakfast cake until now? It is insanely delicious! And extremely easy to make. It has oats, yoghurt and blueberries…it’s down right healthy:). But, seriously it’s easy to make, not overly sweet and satisfying.
I’m going to play with the flour and oats and see if I can make it it even healthier and also try substituting the vegetable oil with applesauce. This is me trying to find a healthy cake for breakfast. The recipe is perfect as is.
I don’t like blueberries, will blackberries work instead?
Awesome recipe. Family loved it. I wouldn’t change anything about it.
X. .
I have substituted apple sauce for oil when I make brownies. Can I do the same for this recipe?
Thanks
This would be great with lemon yogurt in the frosting. Blueberry and lemon go great together. I will make this as soon as blueberries come in.