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.

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

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!

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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.

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

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.

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.

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.

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

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.

Blueberry Oatmeal Cake, line square 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.

Ingredients for streusel topping
Blueberry Oatmeal Cake. Texture for streusel topping

In a bowl, add the milk and lemon juice, stir, and then add the oatmeal.

Blueberry Oatmeal Cake, add oats to wet ingredients

Stir in the oats very well so they can all soak and soften.

Blueberry Oatmeal Cake, preparing wet ingredients

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.

Blueberry Oatmeal Cake, preparing dry ingredients

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.

Blueberry Oatmeal Cake, add flour to batter mix

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.

Easy Homemade Strawberry Cake. Add the streusel topping to the cake
This photo shows us using strawberries for the same 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.

Blueberry Oatmeal Cake, on 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.

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

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!).

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

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!

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

Recipe Card

Blueberry Oatmeal Cake is a soft and fluffy coffee time cake, bursting with juicy blueberries and topped with a crumbly, buttery streusel topping.

Blueberry Oatmeal Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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!).

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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.

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