Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping. Great for snacks and desserts.
This blueberry oatmeal cake is a super simple cake recipe, using a bowl and wooden spoon. So you don't need an electric mixer, and only takes minutes to prepare.
This simple cake recipe came about from being on holiday and having a craving for cake. Where we were staying had very limited kitchen equipment, so I needed to think of something easy to make which didn't require an electric mixer, and also used basic pantry ingredients.
I thought about our cherry oatmeal muffin recipe and decided to give this a go in cake form. The result, as you can see from the photos was delicious!
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
The cake is soft and fluffy, light and filled with juicy blueberries. For a little extra texture, I added a simple streusel topping, which goes really well with the oatmeal cake.
Our family ate this on its own with a cup of coffee, and the following day, we finished it off with a drizzle of homemade custard.
This is a keeper recipe, and so versatile!
In one of the photos below, I made the same recipe but swapped the blueberries for fresh strawberries, and of course, you can use fruit such as peaches, pineapples, raspberries, or even leave out the fruit completely if you wish.
Check out our handy Oven Temperature Conversion Guide!
This is super easy to make and you just need a couple of mixing bowls, a wooden spoon, and a square baking pan. If you don't have a baking pan handy, make these as muffins, and bake for around 12 minutes.
Can I use fresh or frozen blueberries?
You can use either. If using frozen blueberries, add them to the batter whilst still frozen.
How can I make my cake soft and fluffy?
- Make sure your ingredients are at room temperature. This will help you get a smooth batter.
- Adding the right amount of baking powder will also make a difference, so be sure to check quantity.
- Don't over-mix your cake batter. Make sure you mix just enough to combine. It's ok if there are spots of flour not mixed thoroughly. This is good and will help your cake be super fluffy and rise well.
How do you make a moist and tender oatmeal cake?
Adding some acid, such as lemon juice or buttermilk will give you a moist, soft, and tender crumb.
Prep Time
20 Minutes
Bake Time
30-40 Minutes
Serves
12
Ingredients you will need
Dry Ingredients
- All-Purpose / Plain Flour
- Regular Sugar
- Salt
- Baking powder
- Rolled oats, old-fashioned or quick-cooking
Wet Ingredients
- Milk
- Lemon juice
- Vegetable oil
- Eggs
- Vanilla extract
- Blueberries, fresh or frozen
Streusel Topping
- Sugar
- Brown sugar
- All purpose flour
- Butter, melted
See the recipe card below for quantities.
Instructions
Preheat the oven to 400 F or 200 C. Grease and line an 8-inch square baking pan.
Make the streusel topping by mixing all the streusel ingredients to a crumb mixture and then place in the fridge to chill whilst you make the rest of the recipe.
In a bowl, add the milk and lemon juice, stir, and then add the oatmeal.
Stir in the oats very well so they can all soak and soften.
Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.
Add the wet ingredients to the dry ingredients, and stir just enough until combined. Make sure you do not over mix as this will toughen the cake.
Add the blueberries, gently folding them into the batter.
8. Transfer the cake batter to the baking pan.
Evenly sprinkle the streusel topping over the top of the cake batter. The photo below shows us making a strawberry version of this recipe.
Bake for 30 minutes, until golden brown and the cake tester comes out clean.
Remove from the oven and allow to cool in the baking pan for 5 minutes and then transfer to a cooling rack.
You can serve these in slices as they are, warm or cooled, or add some custard, whipped cream or a blob of homemade blueberry ice cream.
This cake would be great to take to a potluck or a party, and equally, would be great for a family dessert, served with a pouring of homemade custard or vanilla pudding. It will store nicely in an air-tight container for 3 - 4 days (if it lasts that long of course!).
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Blueberry Oatmeal Cake
Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.
Ingredients
Dry Ingredients
- 1 ½ cups or 180 g All-Purpose / Plain Flour
- ½ cup or 100g Regular Sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup or 45g rolled oats, old-fashioned or quick-cooking
Wet Ingredients
- 1 cup or 220 ml milk
- 2 Tablespoons lemon juice
- ⅓ cup or 65 ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 7 oz or 200 g Blueberries, fresh or frozen
Streusel Topping
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- ⅓ cup or 40g All purpose flour
- 4 Tablespoons butter, melted
Instructions
1. Preheat the oven to 400 F or 200 C. Grease and line an 8-inch square baking pan.
2. Make the streusel topping by mixing all the streusel ingredients into a crumb mixture and then place in the fridge to chill whilst you make the rest of the recipe
3. In a bowl, add the milk and lemon juice, stir, and then add the oatmeal.
4. Stir in the oats very well so they can all soak and soften.
5. Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
6. In a separate large bowl, measure out the remaining dry ingredients and combine them with a spoon so everything is mixed in well.
7. Add the wet ingredients to the dry ingredients, and stir just enough until combined. Make sure you do not over mix as this will toughen the cake. Add the blueberries, gently folding them into the batter.
8. Transfer the cake batter to the baking pan.
9. Evenly sprinkle the streusel topping over the top of the cake batter.
10. Bake for approximately 30 minutes, until golden brown and the cake tester comes out clean.
11. Remove from the oven and allow to cool in the baking pan for 5 minutes and then transfer to a cooling rack.
Notes
- You can serve these in slices as they are, warm or cooled, or add some custard, whipped cream or a blob of ice cream.
- This cake would be great to take to a potluck or a party, and equally, would be great for a family dessert. It will store nicely in an air-tight container for 3 - 4 days (if it lasts that long of course!).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 263mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 4g
Nutrition information isn’t always accurate
Recipes using Oats
Here's a selection of delicious recipes using oats as an ingredient.
Oatmeal Raisin Cookies. Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever cookies!
These Oatmeal Butterscotch Cookies are packed full of flavor and incredibly easy to make. Loaded with goodies such as butterscotch and cinnamon, they're always popular and great with a nice cold glass of milk.
Old fashioned Oatmeal Cake with Caramel Icing. A wonderful moist, fluffy, soft sheet cake, using oats and apple sauce. Tastes like carrot cake! Easy homemade recipe and a family favorite.
Rhubarb Oatmeal Muffin Cake is a great old fashioned breakfast cake! It’s easy to make, bursting with juicy rhubarb and has a great texture from the oats.
Fluffy Cherry Oatmeal Breakfast Muffins. Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
Fluffy Rhubarb Breakfast Muffins. A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Pecan and Raisin Oatmeal Cookies. Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with pecan nuts and raisins. A simple classic cookie recipe
Lazy Daisy Rhubarb Oatmeal Cake. Just like grandma used to make, old fashioned Lazy Daisy Oatmeal Cake with rhubarb, delicious served warm, this gooey gooey cake is a great dessert!
Chewy White Chocolate Oatmeal Cookies. Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with white chocolate. A simple classic cookie recipe
Peanut Butter and Coconut Oat Bites. Peanut Butter and Coconut Oat Bites are tasty snacks, packed with peanut butter, coconut, oats, cookies and walnuts! Really easy to make using regular pantry ingredients.