Easy Blueberry Oatmeal Cake Recipe

This blueberry oatmeal loaf cake is so quick to make and it naturally sweetened with honey, packed with fiber and a great for breakfast or snack. Be sure to fold in the blueberries gently so they don’t break and bleed into the batter

———————————- RECIPE ————————————


  • 2 cups (250g) oats flour
  • 1/2 cup (80g) rolled oats
  • 1/3 – 1/2 cup (110-150g) honey
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (280g) Greek yogurt
  • 2 eggs
  • 1/2 cup (113g) butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 1 cup (150g) fresh blueberries, washed and dried


  1. Preheat the oven to 375°F (180 C). Line a 9×5-inch loaf pan with parchment paper, or lightly butter the pan and dust with a spoonful of flour.
  2. In a mixing bowl, whisk the oat flour, rolled oats, baking powder, and salt.
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  4. In a separate bowl mix together the yogurt, eggs, honey, melted butter, and vanilla, then fold into the dry ingredients. Then gently fold in the blueberries. The batter should be thick and a little sticky.
  5. Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.
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