Crispy Oat and Blueberry Cake

Name: Crispy Oat and Blueberry Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 1 cup sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk (room temperature); 2 cups blueberries (fresh or frozen); 1 cup rolled oats; 1/4 cup all-purpose flour; 1/4 cup brown sugar (packed); 1/4 tsp cinnamon; 1/4 cup unsalted butter (melted)

65 min 8 slices Easy

All Recipes

Crispy Oat and Blueberry Cake

Indulge in a delightful crispy oat and blueberry cake, perfect for dessert or a sweet breakfast treat.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Easy

This crispy oat and blueberry cake is a deliciously rustic and comforting dessert that combines the wholesome goodness of oats with the sweet and tangy taste of blueberries. Perfect for a dessert or a sweet breakfast treat, this cake is easy to make and sure to become a family favourite. With a crunchy oat topping and a moist blueberry-infused cake base, each bite delivers a delightful contrast in textures and flavours. Whether you're using fresh or frozen blueberries, this cake is a great way to showcase the bounty of summer or enjoy a taste of sunshine year-round.

Ingredients

Servings

Cake Base

Oat Topping

Instructions

Prepare the oven and pan

Preheat the oven to 350°F (175°C). Grease a 23 cm (9-inch) springform pan with butter or line with parchment paper.

Pro tip: Using parchment paper helps prevent the cake from sticking and makes cleanup easier.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure the butter is softened to room temperature for easier mixing.

Combine wet and dry ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to ensure a tender cake.

Fold in blueberries

Gently fold in the blueberries. Pour the batter into the prepared pan, spreading evenly.

Pro tip: If using frozen blueberries, do not thaw before adding.

Prepare oat topping

In a small bowl, combine the oats, flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly.

Add topping and bake

Sprinkle the oat topping evenly over the cake batter. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 35 minutes and cover with foil if the topping is browning too quickly.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely before slicing.

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Tips & Tricks

<ul><li>Use fresh or frozen blueberries for convenience.</li><li>Ensure oats are evenly spread for a uniform crispy texture.</li><li>Use a springform pan for easy unmolding.</li><li>Let the cake cool completely before cutting to avoid crumbling.</li></ul>

Serving Suggestions

Serve this crispy oat and blueberry cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It pairs beautifully with a cup of coffee or tea for an afternoon delight. To make ahead, bake the cake and store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a zip-top bag for up to 2 months.